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1、硒北虐業(yè)掌報(bào)2013，22(4)：83—91ActaAgriculturaeBoreali—occidentalisSinica豆渣膳食纖維脫色工藝優(yōu)化及其物化特性楊道蘭，汪建旭，馮煒弘，王永林(蘭州市農(nóng)業(yè)科技推廣研究中心，蘭州730010)摘要為獲得豆渣膳食纖維脫色的最適工藝參數(shù)，以pH、H。O：體積分?jǐn)?shù)、溫度、時(shí)間為試驗(yàn)因子，以膳食纖維的白度值為響應(yīng)值，采用Box-Behnken試驗(yàn)設(shè)計(jì)進(jìn)行試驗(yàn)，并對產(chǎn)品的微觀結(jié)構(gòu)和物化特性進(jìn)行分析。結(jié)果表明，4個(gè)因素對豆渣膳食纖維白度值的影響為H0體積分?jǐn)?shù)>pH>時(shí)間>溫度。豆渣膳食纖維的最適脫色條件為pH10．4、H。Oz體積分?jǐn)?shù)5．5、溫度
2、5O℃、時(shí)間5．7h。在此條件下，豆渣膳食纖維白度的預(yù)測值為91．99，驗(yàn)證試驗(yàn)所得膳食纖維的白度值為92．16?；貧w方程的預(yù)測值和試驗(yàn)值差異不顯著，所得回歸模型擬合情況良好。電鏡觀察結(jié)果表明，膳食纖維脫色后，其顆粒變小，表面冉現(xiàn)蜂窩狀結(jié)構(gòu)。脫色后膳食纖維的持水力由8．15g／g增加到9．37g／g，膨脹力由7．53mL／g增加到8．28mL／g，物化特性得到顯著改善。關(guān)鍵詞豆渣；膳食纖維；脫色；丁藝中圖分類號TS214．9文獻(xiàn)標(biāo)志碼A文章編號1004—1389(2013)040083—09OptimizedTechnologyforDecolorationofSoybeanResi
3、dueDietaryFiberandItsPhysical—chemicalPropertiesYANGDaolan，WANGJianxu，F(xiàn)ENGWeihongandWANGYonglin(AgriculturalScienceandTechnologyResearchExtensionCenterofLanzhou，Lanzhou730010，China)AbstractTheoptimizedtechnologyfordecolorationofsoybeanresiduedietaryfiberwasstudiedbytheBox-Behnkendesignwithfourv
4、ariablesofpH，hydrogenperoxidevolumefraction，temperature，andtime．Thebrightnessvalueofdietaryfiberwastheevaluationindex．Themicrostructureandphysi—cal—chemicalpropertiesofdietaryfiberwerealsoinvestigated．Theresultsindicatedthattheeffectorderoffourfactorsonthedietaryfiberbrightnessvaluewasasfollows
5、：hydrogenperoxidevolumefraction，pH，time，andtemperatureindescendingorder．Thecanonicalanalysisrevealedthattheopti—malconditionsfordecolorationofdietaryfiberwere：pH10．4，hydrogenperoxidevolumefraction5．5，temperature50℃，andtime5．7h．Underoptimalconditions，thepredictedbrightnessvalueofdietaryfiberwas9
6、1．99，whereas，theexperimentalbrightnessvalueofdietaryfiberwas92．16．TheRSM——predictedbrightnessvalueandtheexperimentalbrightnessvalueofdietaryfiberwerenotsignif_·icantlydifferentfromeachother．Theresultsshowedthattheempiricalmodeldevelopedbyresponsesurfacemethodologywasadequatetodescribetherelatio
7、nshipsbetweenthefactorsandresponseval—ues．ResultsofScanningelectronmicroscopeshowedthatparticlesofdietaryfiberbecamesmallerandthesurfaceofdietaryfibershowedhoneycombstructuresafterdecoloration．Thewaterholdingcapaci—tyandswellingca
