豆渣膳食纤维脱色工艺优化及其物化特性-论文.pdf

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1、硒北虐业掌报2013，22(4)：83—91ActaAgriculturaeBoreali—occidentalisSinica豆渣膳食纤维脱色工艺优化及其物化特性杨道兰，汪建旭，冯炜弘，王永林(兰州市农业科技推广研究中心，兰州730010)摘要为获得豆渣膳食纤维脱色的最适工艺参数，以pH、H。O：体积分数、温度、时间为试验因子，以膳食纤维的白度值为响应值，采用Box-Behnken试验设计进行试验，并对产品的微观结构和物化特性进行分析。结果表明，4个因素对豆渣膳食纤维白度值的影响为H0体积分数>pH>时间>温度。豆渣膳食纤维的最适脱色条件为pH10．4、H。Oz体积分数5．5、温度

2、5O℃、时间5．7h。在此条件下，豆渣膳食纤维白度的预测值为91．99，验证试验所得膳食纤维的白度值为92．16。回归方程的预测值和试验值差异不显著，所得回归模型拟合情况良好。电镜观察结果表明，膳食纤维脱色后，其颗粒变小，表面冉现蜂窝状结构。脱色后膳食纤维的持水力由8．15g／g增加到9．37g／g，膨胀力由7．53mL／g增加到8．28mL／g，物化特性得到显著改善。关键词豆渣；膳食纤维；脱色；丁艺中图分类号TS214．9文献标志码A文章编号1004—1389(2013)040083—09OptimizedTechnologyforDecolorationofSoybeanResi

3、dueDietaryFiberandItsPhysical—chemicalPropertiesYANGDaolan，WANGJianxu，FENGWeihongandWANGYonglin(AgriculturalScienceandTechnologyResearchExtensionCenterofLanzhou，Lanzhou730010，China)AbstractTheoptimizedtechnologyfordecolorationofsoybeanresiduedietaryfiberwasstudiedbytheBox-Behnkendesignwithfourv

4、ariablesofpH，hydrogenperoxidevolumefraction，temperature，andtime．Thebrightnessvalueofdietaryfiberwastheevaluationindex．Themicrostructureandphysi—cal—chemicalpropertiesofdietaryfiberwerealsoinvestigated．Theresultsindicatedthattheeffectorderoffourfactorsonthedietaryfiberbrightnessvaluewasasfollows

5、：hydrogenperoxidevolumefraction，pH，time，andtemperatureindescendingorder．Thecanonicalanalysisrevealedthattheopti—malconditionsfordecolorationofdietaryfiberwere：pH10．4，hydrogenperoxidevolumefraction5．5，temperature50℃，andtime5．7h．Underoptimalconditions，thepredictedbrightnessvalueofdietaryfiberwas9

6、1．99，whereas，theexperimentalbrightnessvalueofdietaryfiberwas92．16．TheRSM——predictedbrightnessvalueandtheexperimentalbrightnessvalueofdietaryfiberwerenotsignif_·icantlydifferentfromeachother．Theresultsshowedthattheempiricalmodeldevelopedbyresponsesurfacemethodologywasadequatetodescribetherelatio

7、nshipsbetweenthefactorsandresponseval—ues．ResultsofScanningelectronmicroscopeshowedthatparticlesofdietaryfiberbecamesmallerandthesurfaceofdietaryfibershowedhoneycombstructuresafterdecoloration．Thewaterholdingcapaci—tyandswellingca