本文選題：膳食纖維 + SDF�。� 參考：《江南大學(xué)》2012年碩士論文

【摘要】：目的:研究膳食纖維對食品質(zhì)構(gòu)的影響,并對兩種不同性質(zhì)的膳食纖維進(jìn)行復(fù)合改性,使膳食纖維的應(yīng)用范圍更加廣泛,更好的發(fā)揮它的生理功效。 方法:將水不溶性大豆膳食纖維與果膠采用不同方法進(jìn)行復(fù)合,研究兩種膳食纖維的比例及復(fù)合條件對其性質(zhì)的影響;以不同種類的膳食纖維為原料替代一定比例的面粉制作餅干,通過感官評定及質(zhì)構(gòu)分析,研究了不同膳食纖維對食品口感及質(zhì)構(gòu)的影響;分別以大豆纖維,果膠,復(fù)合膳食纖維為原料制作飼料,飼喂小鼠兩周,研究膳食纖維對小鼠攝食量、體重、血糖及血脂等指標(biāo)的影響。 結(jié)果:確定了不溶性大豆膳食纖維(SDF)與可溶性的果膠復(fù)合的最佳比例為1:2。證實(shí)了噴霧干燥法復(fù)合兩類膳食纖維的可行性,并發(fā)現(xiàn)在復(fù)合過程中熱處理及微波處理的方法對復(fù)合膳食纖維的性質(zhì)影響不明顯。通過對大豆膳食纖維(SDF)的酸堿處理,證明了酸處理會去除SDF中大部分半纖維素和一部分木質(zhì)素,而堿處理使木質(zhì)素的含量有所降低。將SDF先進(jìn)行酸處理,破壞其非結(jié)晶區(qū)得到較松散的纖維后,再進(jìn)行低溫堿處理,削弱纖維素結(jié)晶區(qū)的氫鍵力,使其三維結(jié)構(gòu)得到進(jìn)一步破壞,結(jié)晶度降低。但對其與果膠復(fù)合后膳食纖維的持水力,持油力,粘度等影響不明顯。 通過流變學(xué)分析發(fā)現(xiàn):由于不同種膳食纖維單獨(dú)較大量的添加,面糊體系表現(xiàn)出較大的粘彈性,加工性質(zhì)與面粉比起來較差,這與膳食纖維的高持水力及粘度密切相關(guān)。如果將果膠與SDF以2:1的比例混合替代20%面粉后,體系持水力適中,粘性與單獨(dú)添加果膠相比有所下降,使得高纖維食品加工性質(zhì)有所改善。通過質(zhì)構(gòu)分析及感官評定證實(shí)了復(fù)合膳食纖維的添加與SDF、果膠單獨(dú)添加相比,對曲奇餅干質(zhì)地、口感、外觀等方面均有改良作用,加之其高纖維的優(yōu)點(diǎn),受到一致好評。通過小鼠體內(nèi)實(shí)驗(yàn)驗(yàn)證了高膳食纖維飼料對小鼠餐后血糖有一定的降低作用,長期食用纖維含量較高的飼料對小鼠血脂也有較明顯的降低作用。并且通過復(fù)合膳食纖維組與相同SDF、果膠含量的直接混合膳食組的比較,發(fā)現(xiàn)組成成分相同但結(jié)構(gòu)不同的兩種膳食纖維在飼料中的添加,對小鼠生理指標(biāo)的影響發(fā)揮著不同的作用。 結(jié)論:將大豆膳食纖維與果膠按照一定比例進(jìn)行混合、均質(zhì)、噴霧干燥處理后得到復(fù)合膳食纖維的持油力與直接混合的膳食纖維相比有明顯降低,添加到面糊中后使體系流變學(xué)性質(zhì)有一定程度的提高。感官評定的結(jié)果也證實(shí)大豆膳食纖維和果膠復(fù)合后對高膳食纖維曲奇的質(zhì)構(gòu)及口感起到改善作用。小鼠體內(nèi)實(shí)驗(yàn)驗(yàn)證了膳食纖維對小鼠血糖及血脂有一定的降低效果。
[Abstract]:Objective: to study the effect of dietary fiber on food texture and to modify two kinds of dietary fiber with different properties so as to make the application of dietary fiber more extensive and give full play to its physiological effect. Methods: the water-insoluble soybean dietary fiber and pectin were mixed by different methods. The effects of the ratio of the two dietary fibers and the compound conditions on their properties were studied. The effects of different dietary fiber on the taste and texture of food were studied by sensory evaluation and texture analysis, soybean fiber and pectin were used to make biscuit with different dietary fiber as raw material instead of a certain proportion of flour. Compound dietary fiber was used as raw material to make feed for two weeks. The effects of dietary fiber on food intake, body weight, blood glucose and blood lipid were studied. Results: the optimum ratio of insoluble soybean dietary fiber SDF and soluble pectin was 1: 2. The feasibility of spray drying method to compound two kinds of dietary fiber was confirmed, and the effect of heat treatment and microwave treatment on the properties of composite dietary fiber was not obvious. It was proved that most of hemicellulose and some lignin in SDF could be removed by acid treatment, but the content of lignin was decreased by alkali treatment. The SDF was treated with acid first, then loose fibers were obtained by destroying the amorphous region, then treated with alkali at low temperature, which weakened the hydrogen bonding force of the crystalline region of cellulose, further destroyed the three-dimensional structure and reduced the crystallinity. However, the water holding capacity, oil holding capacity and viscosity of dietary fiber after composite with pectin were not obvious. Through rheological analysis, it was found that the batter system showed greater viscoelasticity and poor processing properties compared with flour because of the large amount of dietary fiber added separately, which was closely related to the high hydraulic capacity and viscosity of dietary fiber. If the pectin and SDF were mixed to replace 20% flour at 2:1, the water holding capacity of the system was moderate, the viscosity was lower than that of pectin alone, and the processing property of high fiber food was improved. Through texture analysis and sensory evaluation, it was proved that the addition of compound dietary fiber, compared with SDF and pectin alone, could improve the texture, taste and appearance of cookies, and its advantages of high fiber were well received. The experiment in vivo showed that high dietary fiber diet could decrease postprandial blood glucose in mice, and the diet with high fiber content for a long time also had obvious effect on blood lipid of mice. Through the comparison between the compound dietary fiber group and the direct mixed diet group with the same SDF and pectin content, it was found that two kinds of dietary fiber with the same composition but different structure were added to the diet. The effects on physiological indexes of mice play different roles. Conclusion: when soybean dietary fiber and pectin are mixed in a certain proportion, the oil holding capacity of compound dietary fiber after spray drying is lower than that of directly mixed dietary fiber. The rheological properties of the batter were improved to a certain extent by adding it to the batter. Sensory evaluation also confirmed that soybean dietary fiber and pectin could improve texture and taste of high dietary fiber cookies. In vivo experiments in mice showed that dietary fiber had a certain effect on reducing blood glucose and blood lipids in mice.
【學(xué)位授予單位】：江南大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2012
【分類號】：R151

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