农业机械学报2017，Vol.48Issue(10)：330-337,8.DOI:10.6041/j.issn.1000-1298.2017.10.042
羧甲基化大豆水酶法膳食纤维的制备及其性能研究
Preparation of Dietary Fiber from Enzyme-assisted Aqueous Extraction of Soybeans through Carboxymethylation and Its Functional Properties
摘要
Abstract
Enzyme-assisted aqueous extraction (EAEP) is an environmental-friendly method which is an alternative to conventional hexane oil extraction.During EAEP of soybeans,an additional by-product,residue fraction was produced.About 4.4 kg residue would be produced for every liter soybean oil extracted.The residue fraction of EAEP of soybeans contains substantial amount of fibers,which can be considered as a rich resource of dietary fiber.A soybean dietary fiber was prepared from EAEP residues and further modified through carboxymethyl substitution.According to the results of single factor experiments,Box-Behnken response surface methodology was conducted to investigate the correlation between operating parameters and degree of substitution (DS).The results indicated that the effects of four parameters on DS followed an order of etherification time,chloroacetic acid dosage,alkalization temperature,and etherification temperature.For optimizing the four independent variables,square regression analysis was performed.The regression model was fitted with determination coefficient R2 of 0.968 4 and optimal parameters were as follows:alkalization temperature was 25℃;dosage of chloroacetic acid was 1.05 times of the mass of raw fiber;etherification temperature was 70℃ and etherification time was 3.8 h.The DS under above conditions was 0.430 5.Compared with the raw sample,the water holding capacity,oil holding capacity and expansion capacity of modified fiber were 8.21g/g,3.80 g/g and 9.88 mL/g,which were improved by 89.61％,20.63％ and 114.32％,respectively.The infrared spectrum showed that carboxymethyl substitution was occurred during modification.The modified dietary fiber from EAEP of soybeans exhibited desired functional properties,which can be used in meat,beverage and bakery products.关键词
大豆/膳食纤维/水酶法/羧甲基化修饰/响应面分析Key words
soybeans/dietary fiber/enzyme-assisted aqueous extraction method/carboxymethylation modification/response surface analysis分类
轻工纺织引用本文复制引用
江连洲,张巧智,关嘉琦,巩涵,李杨,隋晓楠..羧甲基化大豆水酶法膳食纤维的制备及其性能研究[J].农业机械学报,2017,48(10):330-337,8.基金项目
国家重点研发计划项目(2016YFD0401402、2016YFD0400700)、国家自然科学基金重点项目(31430067)、国家自然科学基金面上项目(31571876)和东北农业大学大学生创新创业训练项目(201610224178) （2016YFD0401402、2016YFD0400700）
