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Food Qual Safet
    
Identification and characterization of soybean dreg soluble dietary fibre by combination of extrusion pre-treatment and enzymatic modification
Min Qu*, Yujia Liu*, Guang Zhang*, Sophia Jun Xue**, Hongchen Fan*, Yan Wang*, Shiyou Yu*
*Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, China and **Guelph Food Research Center, Agriculture-Agri-Food Canada, Guelph, Ontario, Canada
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Abstract  

OBJECTIVES: Soybean dreg is a by-product of soy milk processing, which contains high levels of soluble dietary fibre (SDF). In this study, we aimed to provide comprehensive processes of pretreated extrusion for the improving structure and properties of soybean dreg soluble dietary fibre (SDSDF), which would be a valuable approach to enhance physiological activity. 

METHODS: Here, we characteristic the functional role of SDSDF employing to extrusion pretreatment. Soybean dregs were pre-treated using the twin screw extrusion method followed by enzymatic modification using neutral protease, α- amylase, glucoamylase, and cellulose to produce SDSDF. The physical properties and antioxidant activity of SDSDF were investigated. 

RESULTS: The morphology and crystal structure of SDSDF were observed that, through extrusion processing and enzymatic modification, the SDSDF yield increased by 106.28%. Moreover, the surface structure showed block-shaped or reticular formations in the extruded SDSDF, and the size of block-shaped cells was about 10 μm. Infrared spectroscopic analysis showed that a characteristic absorption peak of polysaccharide appeared at 1631 cm-1 during extrusion processing. However, after extrusion processing, decreased absorption peaks were observed for the extruded SDSDF. Furthermore, XRD analysis showed that the 2θ diffraction peak changed at 24.16° for the extruded SDSDF. 

CONCLUSIONS: The overall findings suggest that the water holding capacity (WHC), oil holding capacity (OHC), expansibility, and the water solubility were signifcantly decreased in extruded SDSDF. In addition, the scavenging ability of 1,1-diphenyl-2-picrylhydrazyl (DPPH), -OH, O2-, and the total reducing power were significantly improved, indicating that beneficial changes had taken place in the crystal structure of cellulose or hemicellulose to improve the physiological activity in extruded SDSDF.



Key wordsSoybean dreg      Soluble dietary fbre      Extrusion      Enzymatic modifcation     
Received: 23 February 2017      Published: 06 July 2017
Corresponding Authors: Min Qu, Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150076, China.     E-mail: qumin777@126.com
Cite this article:

Min Qu, Yujia Liu, Guang Zhang, Sophia Jun Xue, Hongchen Fan, Yan Wang, Shiyou Yu. Identification and characterization of soybean dreg soluble dietary fibre by combination of extrusion pre-treatment and enzymatic modification. Food Qual Safet, 2017, 1(2): 153-160.

URL:

http://www.zjujournals.com/fqs/10.1093/fqs/fyx014     OR     http://www.zjujournals.com/fqs/Y2017/V1/I2/153


挤压和酶改性处理后的豆渣可溶性膳食纤维鉴别和表征

目标:大豆渣是豆浆加工的副产物,富含可溶性膳食纤维(SDF)。本研究目的是通过全面的挤压预处理流程,改进大豆渣可溶性膳食纤维(SDSDF)的结构和特性,这将是增强生理活性有价值的方法。

方法:本文对挤压处理后的豆渣可溶性膳食纤维(SDSDF)功能特征进行研究分析。使用双螺杆挤压法对大豆渣进行预处理,通过使用中性蛋白酶、α-淀粉酶、葡糖糖淀粉酶和纤维素酶进行酶改性后获得SDSDF,并对SDSDF的物理特性和抗氧化活性进行了研究。

结果:对SDSDF的形态和晶体结构进行观察,挤压和酶处理后的SDSDF产量提高106.28%。而且,在挤压后的SDSDF表面结构显示出块状或网状结构,块状结构大小约为10μm。红外光谱分析表明在挤出加工过程中多糖的吸收特征峰出现在1631cm -1处。但挤压后观察到吸收峰减少。此外,XRD分析显示挤压后的SDSDF的衍射峰在24.16°处变化。

结论:总体结果表明挤压后的SDSDF持水性(WHC)、持油性(OHC)、膨胀性和水溶性均显著降低。此外,DPPH清除能力和总自由基清除能力显著提高,说明挤压后SDSDF中纤维素或半纤维素晶体结构的改变提高了相应的生理活性。


关键词: 豆渣,  可溶性膳食纤维,  挤压,  酶改性 
[1] Pipat Tangjaidee, Jiqian Xiang, Hongqing Yin, Xiaolong Wen and Siew Young Quek. Selenium, fibre, and protein enrichment of rice product: extrusion variables and product properties [J]. Food Qual Safet, 2019, 3(1): 40-51.