摘要
豆渣是传统豆制品加工的重要副产物,年产量大且营养丰富,其中不溶性膳食纤维(Insoluble Dietary Fiber, IDF)含量最高。其三维网状和多羟基结构赋予它良好的力学性能、生物降解性,以及促消化、降血糖血脂等健康益处。然而,IDF水溶性差、分散性低及制备复杂等问题限制了其应用。通过纳米化处理得到的纳米豆渣膳食纤维(Nanoscale Okara Dietary Fiber, NODF)具有小粒径、高溶解性、持水性、持油性和分散性等优势,显著拓展了其在实际生产中的应用潜力。本研究将NODF同海藻酸钠(Sodium Alginate, SA)和β-环糊精(β-Cyclodextrin, β-CD)共混构建高分子多糖交互网络,经Ca^(2+)-SA外部凝胶法包埋对外界环境敏感、在人体内不稳定易分解的膳食多酚没食子酸(Gallic Acid, GA),测定GA包埋率和生物利用率,评估该包埋体系的性质,进而判断NODF所提供和产生的作用和效果。经响应曲面法优化获得GA包埋率最高的微珠制备最佳工艺条件,当SA质量分数为1.6%、NODF质量分数为0.5%、β-CD质量分数0.8%时,GA包埋率最高,为68.75%。对不同多糖组合的微囊的结构、理化性质进行测定,结果表明SAHβ微囊较其他微囊表面更为光滑、具有高GA包埋率、良好的机械强度、热稳定性及pH响应效果。该微囊不仅拓展了NODF的应用场景,同时充分体现出该包埋体系具有良好的应用潜力。
Soybean residue is a significant byproduct of traditional soybean product processing,with large annual output and rich nutritional value,particularly high in insoluble dietary fiber(IDF).Its three-dimensional network and polyhydroxyl structure endow it with excellent mechanical properties,biodegradability,and health benefits such as promoting digestion,lowering blood glucose and lipid levels.However,issues such as poor water solubility,low dispersibility,and complex preparation limit its application.Nanosized soybean residue dietary fiber(Nanoscale Okara Dietary Fiber,NODF),obtained through nanosizing treatment,exhibits advantages such as small particle size,high solubility,water retention,oil retention,and dispersibility,significantly expanding its potential for practical applications.Therefore,this study blended NODF with sodium alginate(SA)andβ-cyclodextrin(β-CD)to construct a high-molecular-weight polysaccharide cross-linked network.The system was then embedded using Ca^(2+)-SA external gelation to encapsulate gallic acid(GA),a dietary polyphenol that is environmentally sensitive and prone to degradation in the human body.The properties of this encapsulation system were evaluated by measuring GA encapsulation rate and bioavailability,thereby assessing the effects and functions provided and generated by NODF.The optimal preparation conditions for microspheres with the highest GA encapsulation rate were determined through response surface methodology.When the mass fractions of SA were 1.6%,NODF was 0.5%,andβ-CD was 0.8%,the GA encapsulation rate reached the highest value of 68.75%.The results of the structure and physicochemical properties of the microcapsules with different polysaccharide combinations showed that SAHβmicrocapsules had smooth surface,high GA loading,good mechanical strength,thermal stability and pH response.It showed that the system had good application potential.
作者
刘玥池
代伟长
江飞鸿
张子瑜
孙博
马旭彤
LIU Yuechi;DAI Weichang;JIANG Feihong;ZHANG Ziyu;SUN Bo;MA Xutong(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130000,Jilin,China)
出处
《大豆科学》
北大核心
2026年第1期99-111,共13页
Soybean Science
基金
吉林省科技发展计划(20220203098SF)。
