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1、现代食品科技ModernFoodScienceandTechnology2014,Vol.30,No.5低温连续相变制备酱油渣膳食纤维及其特性研究112111张泳，赵力超，贺丽苹，赖颖仪，姚雪怡，曹庸（1.华南农业大学食品学院，广东广州510642）（2.华南农业大学测试中心，广东广州510642）摘要：酱油渣是营养价值丰富但又未能合理利用的工业副产物，从中回收膳食纤维具有废物利用和环境保护的意义。本文利用自主研发的低温连续相变萃取技术制备酱油渣不溶性膳食纤维（IDF），在前期单因素试验基础上，以IDF得率为指标，对技术参数进行响应面优化，然后辅以水洗、酶
2、解工艺对IDF进行纯化。同时，本文研究了酱油渣IDF的功能特性，并通过电镜初步阐释其微观形貌与功能特性的机理关系。结果表明，最佳技术条件为萃取压力0.5MPa、萃取温度45℃、萃取时间67min、原料颗粒度50目，制备得到油脂含量<1%的粗IDF。再辅以纯化工艺，酱油渣IDF的纯度达70.9±0.28%。功能测试表明，酱渣IDF具有优良的膳食纤维特性，其持水力、膨胀力和吸油力分别为6.65±0.07g/g、5.83±0.11mL/g和2.23±0.03g/g。与市售大豆IDF产品相比，其吸油力尤为显著。扫描电镜表明，酱油渣IDF良好功能特性与该技术下其形成
3、的网状疏松纤维骨架结构有关。关键词：酱油渣；低温连续相变萃取；废物利用；膳食补充剂；工艺优化；扫描电镜文章篇号：1673-9078(2014)5-185-190PreparationandCharacterizationofSoySauceResidueDietaryFiberusingLowTemperatureContinuousPhaseTransitionExtraction112111ZHANGYong,ZHAOLi-chao,HELi-ping,LAIYing-yi,YAOXue-yi,CAOYong(1.CollegeofFoodScienc
4、e,SouthChinaAgriculturalUniversity,Guangzhou510642,China)(2.InstrumentalAnalysis&ReasearchCenter,SouthChinaAgriculturalUniversity,Guangzhou510642,China)Abstract:Soysauceresidues(SSR)werethemainby-productsofsoysaucefermentation,whichcontainedalargeamountofvaluablecomponentsbutfaile
5、dtobereusedreasonablely.Recyclingthedietaryfiber(DF)fromSSRcouldmakegooduseofthewasteandremedytheissueofenvironmentalhazards.TheSSRinsolubledietaryfiber(IDF)waspreparedbyanovelmethodoflowtemperaturecontinuousphasetransitionextraction.Basedonprevioussinglefactorexperiments,theproce
6、ssparameterswereoptimizedthroughtheresponsesurfacemethodology(RSM)formaximumIDFyield.Washingandenzymolysiswereaccompaniedforpurification.ThefunctionalcharacteristicsofSSRIDFwereinvestigated.Incombinationwiththescanningelectronmicroscopy(SEM),mechanismoftherelationshipbetweenitsmic
7、rostructureandfunctionalcharacteristicswasexplainedpreliminarily.Resultsshowedthatthebestextractionconditionswere50meshrawmaterial,extractionregentn-butanesolvent,extractionpressure0.5MPa,extractiontemperature,45℃andextractiontime67min,underwhichtheoilcontentofobtainedIDFwaslessth
8、an1%.Afterpurification,thepurityc
