Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China.
College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
Food Chem. 2022 Jan 1;366:130618. doi: 10.1016/j.foodchem.2021.130618. Epub 2021 Jul 17.
The objective of this study was to compare the effects of the micronization (MT), steam explosion (SE), and gamma irradiation (GI) treatment on the chemical composition, structure, physicochemical properties, and in vitro digestibility of dietary fiber from soybean hulls. GI (1200 kGy) treatment exerted the optimum effects on improving soluble dietary fiber content, in vitro gross energy digestibility (IVGED), and reducing sugar yield (RS) in the three modification methods, increased by 342.88%, 55.24%, and 117.02%, respectively. Compared with GI treatment, MT-GI combined treatment could further enhance the degradation effect of irradiation and improve the physicochemical properties (p＜0.05) in soybean fibers. From the results of correlation analysis, RS was a significant positive correlation (p＜0.05) with IVGED, and RS = -112.24 + 4.90 × IVGED (r = 0.82, p＜0.01). In summary, MT-GI combined treatment could be considered the ideal modification method to improve the quality of soybean fiber.
本研究旨在比较微粉化（MT）、蒸汽爆破（SE）和γ射线辐照（GI）处理对大豆皮膳食纤维的化学成分、结构、物理化学性质和体外消化率的影响。GI（1200 kGy）处理在三种改性方法中对提高可溶性膳食纤维含量、体外总能量消化率（IVGED）和还原糖产率（RS）的效果最佳，分别增加了 342.88%、55.24%和 117.02%。与 GI 处理相比，MT-GI 联合处理可进一步增强辐照的降解效果，改善大豆纤维的物理化学性质（p＜0.05）。相关分析结果表明，RS 与 IVGED 呈显著正相关（p＜0.05），RS = -112.24 + 4.90 × IVGED（r = 0.82，p＜0.01）。综上所述，MT-GI 联合处理可作为改善大豆纤维品质的理想改性方法。
