大豆膳食纤维的结构化及其应用研究

发布时间：2018-05-21 08:06

本文选题：膳食纤维 + SDF　；参考：《江南大学》2012年硕士论文

【摘要】：目的:研究膳食纤维对食品质构的影响,并对两种不同性质的膳食纤维进行复合改性,使膳食纤维的应用范围更加广泛,更好的发挥它的生理功效。方法:将水不溶性大豆膳食纤维与果胶采用不同方法进行复合,研究两种膳食纤维的比例及复合条件对其性质的影响;以不同种类的膳食纤维为原料替代一定比例的面粉制作饼干,通过感官评定及质构分析,研究了不同膳食纤维对食品口感及质构的影响;分别以大豆纤维,果胶,复合膳食纤维为原料制作饲料,饲喂小鼠两周,研究膳食纤维对小鼠摄食量、体重、血糖及血脂等指标的影响。结果:确定了不溶性大豆膳食纤维(SDF)与可溶性的果胶复合的最佳比例为1:2。证实了喷雾干燥法复合两类膳食纤维的可行性,并发现在复合过程中热处理及微波处理的方法对复合膳食纤维的性质影响不明显。通过对大豆膳食纤维(SDF)的酸碱处理,证明了酸处理会去除SDF中大部分半纤维素和一部分木质素,而碱处理使木质素的含量有所降低。将SDF先进行酸处理,破坏其非结晶区得到较松散的纤维后,再进行低温碱处理,削弱纤维素结晶区的氢键力,使其三维结构得到进一步破坏,结晶度降低。但对其与果胶复合后膳食纤维的持水力,持油力,粘度等影响不明显。通过流变学分析发现:由于不同种膳食纤维单独较大量的添加,面糊体系表现出较大的粘弹性,加工性质与面粉比起来较差,这与膳食纤维的高持水力及粘度密切相关。如果将果胶与SDF以2:1的比例混合替代20%面粉后,体系持水力适中,粘性与单独添加果胶相比有所下降,使得高纤维食品加工性质有所改善。通过质构分析及感官评定证实了复合膳食纤维的添加与SDF、果胶单独添加相比,对曲奇饼干质地、口感、外观等方面均有改良作用,加之其高纤维的优点,受到一致好评。通过小鼠体内实验验证了高膳食纤维饲料对小鼠餐后血糖有一定的降低作用,长期食用纤维含量较高的饲料对小鼠血脂也有较明显的降低作用。并且通过复合膳食纤维组与相同SDF、果胶含量的直接混合膳食组的比较,发现组成成分相同但结构不同的两种膳食纤维在饲料中的添加,对小鼠生理指标的影响发挥着不同的作用。结论:将大豆膳食纤维与果胶按照一定比例进行混合、均质、喷雾干燥处理后得到复合膳食纤维的持油力与直接混合的膳食纤维相比有明显降低,添加到面糊中后使体系流变学性质有一定程度的提高。感官评定的结果也证实大豆膳食纤维和果胶复合后对高膳食纤维曲奇的质构及口感起到改善作用。小鼠体内实验验证了膳食纤维对小鼠血糖及血脂有一定的降低效果。
[Abstract]:Objective: to study the effect of dietary fiber on food texture and to modify two kinds of dietary fiber with different properties so as to make the application of dietary fiber more extensive and give full play to its physiological effect. Methods: the water-insoluble soybean dietary fiber and pectin were mixed by different methods. The effects of the ratio of the two dietary fibers and the compound conditions on their properties were studied. The effects of different dietary fiber on the taste and texture of food were studied by sensory evaluation and texture analysis, soybean fiber and pectin were used to make biscuit with different dietary fiber as raw material instead of a certain proportion of flour. Compound dietary fiber was used as raw material to make feed for two weeks. The effects of dietary fiber on food intake, body weight, blood glucose and blood lipid were studied. Results: the optimum ratio of insoluble soybean dietary fiber SDF and soluble pectin was 1: 2. The feasibility of spray drying method to compound two kinds of dietary fiber was confirmed, and the effect of heat treatment and microwave treatment on the properties of composite dietary fiber was not obvious. It was proved that most of hemicellulose and some lignin in SDF could be removed by acid treatment, but the content of lignin was decreased by alkali treatment. The SDF was treated with acid first, then loose fibers were obtained by destroying the amorphous region, then treated with alkali at low temperature, which weakened the hydrogen bonding force of the crystalline region of cellulose, further destroyed the three-dimensional structure and reduced the crystallinity. However, the water holding capacity, oil holding capacity and viscosity of dietary fiber after composite with pectin were not obvious. Through rheological analysis, it was found that the batter system showed greater viscoelasticity and poor processing properties compared with flour because of the large amount of dietary fiber added separately, which was closely related to the high hydraulic capacity and viscosity of dietary fiber. If the pectin and SDF were mixed to replace 20% flour at 2:1, the water holding capacity of the system was moderate, the viscosity was lower than that of pectin alone, and the processing property of high fiber food was improved. Through texture analysis and sensory evaluation, it was proved that the addition of compound dietary fiber, compared with SDF and pectin alone, could improve the texture, taste and appearance of cookies, and its advantages of high fiber were well received. The experiment in vivo showed that high dietary fiber diet could decrease postprandial blood glucose in mice, and the diet with high fiber content for a long time also had obvious effect on blood lipid of mice. Through the comparison between the compound dietary fiber group and the direct mixed diet group with the same SDF and pectin content, it was found that two kinds of dietary fiber with the same composition but different structure were added to the diet. The effects on physiological indexes of mice play different roles. Conclusion: when soybean dietary fiber and pectin are mixed in a certain proportion, the oil holding capacity of compound dietary fiber after spray drying is lower than that of directly mixed dietary fiber. The rheological properties of the batter were improved to a certain extent by adding it to the batter. Sensory evaluation also confirmed that soybean dietary fiber and pectin could improve texture and taste of high dietary fiber cookies. In vivo experiments in mice showed that dietary fiber had a certain effect on reducing blood glucose and blood lipids in mice.
【学位授予单位】：江南大学
【学位级别】：硕士
【学位授予年份】：2012
【分类号】：R151

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