该试验以快速制浆工艺产生的豆渣为原料制备大豆膳食纤维,分析比较了膳食纤维物化性质的变化.结果表明,与传统制浆工艺豆渣中大豆膳食纤维相比,快速制浆工艺豆渣中大豆膳食纤维的可溶性膳食纤维含量提高29.8％,持水性和膨胀性分别提高31.1％和50.0％,持油性下降了7.0％;pH值为7.0时,其溶解度为10.58 g/100 mL,溶解度对温度的敏感度降低,色泽明显亮白.扫描电镜结果显示,快速制浆工艺豆渣中大豆膳食纤维结构断裂明显,表面均匀性下降,因此具有更强的水化性能.%Soybean dietary fibers were prepared using soybean residues by a rapid pulping method,and the changes of physicochemical properties of the soybean dietary fibers were investigated.Results showed that compared with traditional soybean dietary fibers,after processing,the soluble soybean dietary fibers content prepared by a rapid pulping method increased 29.8％,the retention and expansion increased 31.1％ and 50.0％,respectively.The holding oil capacity decreased 7.0％,and the solubility of soybean dietary fibers prepared by a rapid pulping method was 10.58 g/100 ml at pH 7.0.The sensitivity of solubility to temperature decreased,the color of new-type soybean dietary fibers was more bright and white,the scanning elect on microscopy results showed that the texture of soybean dietary fibers obviously broken,and the surface decreased uniformly,therefore,it had better hydration performance.
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