Fan Xuejing, Chang Haode, Lin Yanan, Zhao Xingming, Zhang Ao, Li Shuang, Feng Zhen, Chen Xi
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China.
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China.
Ultrason Sonochem. 2020 Dec;69:105247. doi: 10.1016/j.ultsonch.2020.105247. Epub 2020 Jul 1.
This work focuses on the effects of different ultrasound power densities on the microstructural changes and physicochemical properties of okara fibers, which are composed of carbohydrate-based polymers. Okara suspensions were treated with ultrasound at different power densities (0, 1, 2, 3, 4, and 5 W/mL) for 30 min, after which the ultrasound-treated okara were hydrolyzed by trypsin to obtain okara fibers. The ultrasound treatment of the okara fibers induced structural disorganization and changes, evidenced mainly in their morphological characteristics and their relative crystallinity degrees. Increasing the ultrasound power broke the okara fibers into flaky and stacked structures. When the ultrasound power density reached 4 W/mL, the parenchyma became compact and the hourglass structure fractured. The mean particle size of the okara fiber was reduced from 82.24 µm to 53.96 µm, and the homogeneity was enhanced significantly. The relative crystallinity of the okara fibers was reduced from 55.14% to 36.47%. The okara fiber surface charge decreased when the ultrasound power was increased. However, after ultrasound treatment at 4 W/mL (800 W), the okara fiber suspension exhibited the highest viscosity value and a higher swelling capacity, water-holding capacity, and oil-holding capacity. Therefore, the results indicated that the selection of processing conditions for okara fibers is critical and that okara fiber modification using a high ultrasound treatment might improve their use in potential applications.
这项工作聚焦于不同超声功率密度对豆渣纤维微观结构变化和物理化学性质的影响，豆渣纤维由碳水化合物基聚合物组成。将豆渣悬浮液在不同功率密度（0、1、2、3、4和5 W/mL）下超声处理30分钟，之后用胰蛋白酶水解经超声处理的豆渣以获得豆渣纤维。对豆渣纤维进行超声处理会导致结构紊乱和变化，主要体现在其形态特征和相对结晶度上。增加超声功率会使豆渣纤维破碎成片状和堆叠结构。当超声功率密度达到4 W/mL时，薄壁组织变得紧实，沙漏状结构破裂。豆渣纤维的平均粒径从82.24 µm减小到53.96 µm，均匀性显著提高。豆渣纤维的相对结晶度从55.14%降至36.47%。随着超声功率增加，豆渣纤维表面电荷减少。然而，在4 W/mL（800 W）超声处理后，豆渣纤维悬浮液表现出最高的粘度值以及更高的溶胀能力、持水能力和持油能力。因此，结果表明豆渣纤维加工条件的选择至关重要，并且使用高强度超声处理对豆渣纤维进行改性可能会改善其在潜在应用中的用途。
