Comparisons of the micronization, steam explosion, and gamma irradiation treatment on chemical composition, structure, physicochemical properties, and in vitro digestibility of dietary fiber from soybean hulls
Comparisons of the micronization, steam explosion, and gamma irradiation treatment on chemical composition, structure, physicochemical properties, and in vitro digestibility of dietary fiber from soybean hulls
复制标题
微粉化、蒸汽爆破和伽马射线处理对大豆皮膳食纤维化学成分、结构、理化性质和体外消化率的比较
DOI：
10.1016/j.foodchem.2021.130618
复制
发表时间：
2022
期刊：
影响因子：
8.8
通讯作者：
Daiwen Chen
中科院分区：
文献类型：
--
作者：
Li Zhu;Bing Yu;Hong Chen;Jie Yu;Hui Yan;Yuheng Luo;Jun He;Zhiqing Huang;Ping Zheng;Xiangbing Mao;Junqiu Luo;Daiwen Chen
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, andin vitrodigestibility of dietary fiber from soybean hulls. GI (1200 kGy) treatment exerted the optimum effects on improving soluble dietary fiber content,in vitrogross 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 (r2= 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.
