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发酵与动态高压微射流对豆渣膳食纤维理化特性的影响

DOI: 10.11858/gywlxb.2014.01.019, PP. 113-119

Keywords: 动态高压微射流,发酵,豆渣,膳食纤维,理化性质

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Abstract:

采用乳酸菌发酵结合动态高压微射流(DynamicHighPressureMicrofluidization,DHPM)技术,对豆渣进行改性,探讨其对膳食纤维组成、水化性质、持油力、胆汁酸结合能力及阳离子交换能力的影响。结果表明:乳酸菌发酵和DHPM均可有效提高豆渣中可溶性膳食纤维的含量,并降低不可溶性膳食纤维的含量,使可溶性与不可溶性膳食纤维含量的比值最大达到1∶2.6;乳酸菌发酵和DHPM能明显改善膳食纤维的水化性质和持油力,但对阳离子交换能力的影响不显著;乳酸菌发酵使豆渣膳食纤维结合胆汁酸的能力下降,而DHPM则使之升高。乳酸菌发酵和DHPM可以作为提高膳食纤维生理功能的有效途径。

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