CN114698853B - Low-swelling dietary fiber and preparation method thereof - Google Patents
Low-swelling dietary fiber and preparation method thereof Download PDFInfo
- Publication number
- CN114698853B CN114698853B CN202210277486.8A CN202210277486A CN114698853B CN 114698853 B CN114698853 B CN 114698853B CN 202210277486 A CN202210277486 A CN 202210277486A CN 114698853 B CN114698853 B CN 114698853B
- Authority
- CN
- China
- Prior art keywords
- dietary fiber
- negatively charged
- swelling
- fiber powder
- low
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 104
- 238000002360 preparation method Methods 0.000 title abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 26
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 26
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 9
- 239000007864 aqueous solution Substances 0.000 claims description 29
- 235000018102 proteins Nutrition 0.000 claims description 25
- 229940038580 oat bran Drugs 0.000 claims description 14
- 239000000243 solution Substances 0.000 claims description 14
- 240000008042 Zea mays Species 0.000 claims description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 8
- 235000005822 corn Nutrition 0.000 claims description 8
- 102000010445 Lactoferrin Human genes 0.000 claims description 7
- 108010063045 Lactoferrin Proteins 0.000 claims description 7
- 102000036675 Myoglobin Human genes 0.000 claims description 7
- 108010062374 Myoglobin Proteins 0.000 claims description 7
- 101710093543 Probable non-specific lipid-transfer protein Proteins 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 6
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 claims description 6
- 229940078795 lactoferrin Drugs 0.000 claims description 6
- 235000021242 lactoferrin Nutrition 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 230000002457 bidirectional effect Effects 0.000 claims description 5
- 241000609240 Ambelania acida Species 0.000 claims description 4
- 229920001202 Inulin Polymers 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 239000010905 bagasse Substances 0.000 claims description 4
- 102000018146 globin Human genes 0.000 claims description 4
- 108060003196 globin Proteins 0.000 claims description 4
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 4
- 229940029339 inulin Drugs 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 3
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 3
- 108010054147 Hemoglobins Proteins 0.000 claims description 3
- 102000001554 Hemoglobins Human genes 0.000 claims description 3
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 3
- 210000003022 colostrum Anatomy 0.000 claims description 3
- 235000021277 colostrum Nutrition 0.000 claims description 3
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 3
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 3
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 6
- 235000013305 food Nutrition 0.000 abstract description 9
- 206010016807 Fluid retention Diseases 0.000 abstract description 7
- 230000004048 modification Effects 0.000 abstract description 3
- 238000012986 modification Methods 0.000 abstract description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 18
- 238000003756 stirring Methods 0.000 description 9
- 239000008367 deionised water Substances 0.000 description 6
- 229910021641 deionized water Inorganic materials 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 230000001105 regulatory effect Effects 0.000 description 6
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 238000000498 ball milling Methods 0.000 description 3
- 210000001035 gastrointestinal tract Anatomy 0.000 description 3
- 239000012460 protein solution Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000002522 swelling effect Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000002329 infrared spectrum Methods 0.000 description 2
- 229920005610 lignin Polymers 0.000 description 2
- 210000000813 small intestine Anatomy 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229920000294 Resistant starch Polymers 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- -1 gums Polymers 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000021254 resistant starch Nutrition 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Abstract
The invention relates to the technical field of dietary fiber modification. The invention provides a low-swelling dietary fiber and a preparation method thereof, comprising the following steps: mixing the water solution of negatively charged dietary fiber powder with the water solution of alkaline protein, and drying to obtain low-swelling dietary fiber. The low-swelling dietary fiber prepared by the invention improves the original characteristics of the dietary fiber, and avoids the problems of increased food hardness and poor quality caused by the strong water retention of the dietary fiber.
Description
Technical Field
The invention relates to the technical field of dietary fiber modification, in particular to a low-swelling dietary fiber and a preparation method thereof.
Background
Dietary fibers are mixtures of plant carbohydrates (cellulose, hemicellulose, pectin, gums, resistant starch, inulin, etc.) and a class of compounds that combine with lignin and other non-carbohydrate ingredients, mainly including polysaccharides, lignin and also substances that are not digestible and absorbable by the human intestinal tract, have a strong water-retention, oil-retention, water-absorbing swelling properties, and are not digestible and absorbable by the small intestine, but are fully or partially fermented in the large intestine. At present, a great deal of researches prove that the dietary fiber plays a very important role in many physiological processes, can play a role in preventing and removing diseases and substances such as diabetes, coronary heart disease, obesity, hypertension, intestinal cancer, organism aging, free radicals and the like, and can be very beneficial to human health by improving the content of the dietary fiber in the diet. The dietary fiber in China has rich sources, such as bean dregs, bagasse, oat bran, corn husks, rice bran and the like. The corn bran is a byproduct of corn starch processing, accounts for 10-14% of the total amount of corn, contains abundant total fibers, is a good source of dietary fibers, but the corn dietary fibers are directly applied to foods and have a rough taste, so that the wide application of the corn dietary fibers is influenced.
The dietary fiber structure contains more hydrophilic groups, and serves as a filling agent of the gastrointestinal tract, so that the dietary fiber structure absorbs water and swells in the gastrointestinal tract, prolongs the emptying time of the stomach, enhances the feeling of satiety and controls the appetite; the dietary fiber has strong water retention and expansibility, can form a network structure after meeting water, increases the viscosity of small intestine, slows down the diffusion speed of various nutrient substances, increases the volume after absorbing water, and further relaxes the bowels. However, the use of dietary fiber in foods can alter the specific rheological and textural properties of the food product. Studies have shown that the strong water retention of dietary fiber competes for adsorption of moisture in foods, resulting in increased hardness and poor quality of foods, which is hardly acceptable.
Disclosure of Invention
The invention aims to provide a low-swelling dietary fiber and a preparation method thereof, which avoid the problems of increased food hardness and poor quality caused by strong water retention of the dietary fiber.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a preparation method of low-swelling dietary fiber, which comprises the following steps: mixing the water solution of negatively charged dietary fiber powder with the water solution of alkaline protein, and drying to obtain low-swelling dietary fiber.
Preferably, the preparation method of the negatively charged dietary fiber powder comprises the following steps: grinding the dietary fiber with a ball mill; the running frequency of the ball mill is 14-16 Hz, and a positive and negative bidirectional running and intermittent mode is adopted; the running time of the ball mill is 44-52 h.
Preferably, the dietary fiber is one or more of bean dregs, bagasse, oat bran, corn bran, buckwheat bran, microcrystalline cellulose, inulin and rice bran.
Preferably, the particle size of the negatively charged dietary fiber powder is 3-7 μm, and the energy of the negatively charged dietary fiber powder is-10 to-21 eV.
Preferably, the mass concentration of the negatively charged dietary fiber powder in the aqueous solution of the negatively charged dietary fiber powder is 0.3-0.7%, and the pH of the aqueous solution of the negatively charged dietary fiber powder is less than or equal to 5.
Preferably, the mass concentration of the alkaline protein in the aqueous solution of the alkaline protein is 0.06-0.1%, and the pH value of the aqueous solution of the alkaline protein is less than or equal to 5.
Preferably, the alkaline protein is one or more of myoglobin, lactoferrin, colostrum alkaline protein, hemoglobin and globin.
Preferably, the volume ratio of the aqueous solution of the negatively charged dietary fiber powder to the aqueous solution of the alkaline protein at the time of mixing is 0.8 to 1.2:0.8 to 1.2.
Preferably, the drying is freeze drying.
The invention also provides the low-swelling dietary fiber prepared by the preparation method.
The invention provides a low-swelling dietary fiber and a preparation method thereof, comprising the following steps: mixing the water solution of negatively charged dietary fiber powder with the water solution of alkaline protein, and drying to obtain low-swelling dietary fiber. The low-swelling dietary fiber prepared by the invention improves the original characteristics of the dietary fiber, and avoids the problems of increased food hardness and poor quality caused by the strong water retention of the dietary fiber.
Drawings
FIG. 1 is a graph showing the water-swellable properties of dietary fiber before and after binding to alkaline proteins;
FIG. 2 is an infrared spectrum of dietary fiber before and after binding to basic protein.
Detailed Description
The invention provides a preparation method of low-swelling dietary fiber, which comprises the following steps: mixing the water solution of negatively charged dietary fiber powder with the water solution of alkaline protein, and drying to obtain low-swelling dietary fiber.
In the present invention, the preparation method of the negatively charged dietary fiber powder preferably comprises: the dietary fiber was milled with a ball mill.
In the present invention, the operating frequency of the ball mill is preferably 14 to 16Hz, and more preferably 15Hz.
In the invention, the ball mill preferably adopts a positive and negative bidirectional operation and an intermittent mode during operation.
In the present invention, the time for which the ball mill is operated is preferably 44 to 52 hours, more preferably 46 to 50 hours, still more preferably 48 hours.
In the invention, the dietary fiber is one or more of bean dregs, bagasse, oat bran, corn bran, buckwheat bran, microcrystalline cellulose, inulin and rice bran.
In the present invention, the particle diameter of the negatively charged dietary fiber powder is preferably 3 to 7. Mu.m, more preferably 4 to 6. Mu.m, still more preferably 5. Mu.m.
In the present invention, the energy of the negatively charged dietary fiber powder is preferably-10 to-21 eV, more preferably-14 to-18 eV, and still more preferably-16 eV.
In the present invention, the mass concentration of the negatively charged dietary fiber powder in the aqueous solution of the negatively charged dietary fiber powder is preferably 0.3 to 0.7%, more preferably 0.4 to 0.6%, still more preferably 0.5%.
In the present invention, the pH of the aqueous solution of the negatively charged dietary fiber powder is preferably 5 or less, more preferably 4.5 or less, still more preferably 4 or less.
In the present invention, the pH is preferably adjusted with 0.08 to 0.12mol/L hydrochloric acid, more preferably 0.09 to 0.11mol/L hydrochloric acid, still more preferably 0.1mol/L hydrochloric acid.
In the present invention, the mass concentration of the alkaline protein in the aqueous alkaline protein solution is preferably 0.06 to 0.1%, more preferably 0.07 to 0.09%, still more preferably 0.08%.
In the present invention, the pH of the aqueous solution of the alkaline protein is preferably 5 or less, more preferably 4.5 or less, still more preferably 4 or less.
In the present invention, the pH of the aqueous solution of the dietary fiber powder is preferably the same as the pH of the aqueous solution of the negatively charged dietary fiber powder.
In the present invention, the basic protein is one or more of myoglobin, lactoferrin, colostrum basic protein, hemoglobin and globin.
In the present invention, the volume ratio of the aqueous solution of the negatively charged dietary fiber powder and the aqueous solution of the basic protein at the time of mixing is preferably 0.8 to 1.2:0.8 to 1.2, more preferably 0.9 to 1.1:0.9 to 1.1, and still more preferably 1:1.
in the present invention, the mixing is preferably followed by stirring.
In the present invention, the stirring time is preferably 25 to 35 minutes, more preferably 28 to 32 minutes, still more preferably 30 minutes.
In the present invention, the stirring is preferably performed by a magnetic stirrer.
In the present invention, the drying is preferably freeze-drying.
The invention also provides the low-swelling dietary fiber prepared by the preparation method.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
(1) Putting oat bran into a ball mill, setting the running frequency of the ball mill to be 14Hz, adopting a forward and reverse running intermittent mode, and performing ball milling for 52 hours to obtain negatively charged dietary fiber powder with the particle size of 3 mu m;
(2) Dispersing negatively charged dietary fiber powder into deionized water according to the mass concentration of 0.3%, and regulating the pH value to 5.0 by using 0.08mol/L hydrochloric acid to obtain an aqueous solution of negatively charged dietary fiber powder;
(3) Dissolving myoglobin in deionized water according to the mass concentration of 0.06%, stirring for 10 hours by using a magnetic stirrer, and then regulating the pH value to 5.0 by using 0.08mol/L hydrochloric acid to obtain an aqueous solution of alkaline protein;
(4) An aqueous solution of negatively charged dietary fiber powder and an aqueous solution of alkaline protein were mixed at a ratio of 0.8: mixing the materials according to the volume ratio of 1.2, magnetically stirring the materials for 25 minutes, and freeze-drying the materials to obtain the low-swelling dietary fiber.
Example 2
(1) Putting bean dregs into a ball mill, setting the running frequency of the ball mill to be 16Hz, adopting a positive and negative bidirectional running and intermittent mode, and performing ball milling for 44 hours to obtain negatively charged dietary fiber powder with the particle size of 7 mu m;
(2) Dispersing negatively charged dietary fiber powder into deionized water according to the mass concentration of 0.7%, and regulating the pH value to 4.0 by using 0.12mol/L hydrochloric acid to obtain an aqueous solution of negatively charged dietary fiber powder;
(3) Dissolving globin in deionized water according to the mass concentration of 0.1%, stirring for 14h by using a magnetic stirrer, and then regulating the pH value to 4.0 by using 0.12mol/L hydrochloric acid to obtain an aqueous solution of alkaline protein;
(4) An aqueous solution of negatively charged dietary fiber powder and an aqueous solution of alkaline protein were mixed at a ratio of 1.2: mixing at a volume ratio of 0.8, magnetically stirring for 35min, and freeze drying to obtain low-swelling dietary fiber.
Example 3
(1) Placing oat bran in a ball mill, setting the running frequency of the ball mill to be 15Hz, adopting a positive and negative bidirectional running and intermittent mode, and performing ball milling for 48 hours to obtain negatively charged dietary fiber powder with the particle size of 5 mu m;
(2) Dispersing negatively charged dietary fiber powder into deionized water according to the mass concentration of 0.5%, and regulating the pH value to 4.5 by using 0.1mol/L hydrochloric acid to obtain an aqueous solution of negatively charged dietary fiber powder;
(3) Dissolving lactoferrin in deionized water according to the mass concentration of 0.08%, stirring for 12 hours by using a magnetic stirrer, and then regulating the pH value to 4.5 by using 0.1mol/L hydrochloric acid to obtain an aqueous solution of alkaline protein;
(4) An aqueous solution of negatively charged dietary fiber powder and an aqueous solution of alkaline protein were mixed at a ratio of 1: mixing the materials according to the volume ratio of 1, magnetically stirring the materials for 30 minutes, and freeze-drying the materials to obtain the low-swelling dietary fiber.
Results:
1. the oat bran dietary fiber before and after treatment was dissolved in water, and after standing for 1h, the volume change of the sample was observed, and the result is shown in fig. 1. The black line position on the test tube indicates the volume of the sample before water is added, the rightmost test tube is an untreated blank control, and the water absorption swelling of the untreated sample can be obviously seen; the middle test tube is a sample combining lactoferrin and oat bran dietary fiber, the volume of the sample is reduced after water is added, and the water absorption swelling property is poor; the far left is a sample combining myoglobin and oat bran dietary fiber, and the water-absorbing swelling property is poor.
2. The results of the difference in charge before and after treatment with oat bran dietary fiber and alkaline protein solution (pH 5.0) are shown in table 1.
TABLE 1 Charge differential before and after treatment of dietary fiber and alkaline protein solution (pH 5.0)
| Sample name | Potential (mV) |
| Myoglobin | 5.59±0.51 |
| Lactoferrin protein | 5.32±0.22 |
| Oat bran dietary fiber | -10.50±0.44 |
| Myoglobin + oat bran dietary fiber | -2.86±0.65 |
| Lactoferrin + oat bran dietary fiber | 0.11±0.25 |
3. The infrared spectrum results before and after the oat bran dietary fiber is combined with the alkaline protein are shown in figure 2.
From the above examples, the present invention provides a low-swelling dietary fiber and a preparation method thereof, comprising the following steps: mixing the water solution of negatively charged dietary fiber powder with the water solution of alkaline protein, and drying to obtain low-swelling dietary fiber. The low-swelling dietary fiber prepared by the invention improves the original characteristics of the dietary fiber, and avoids the problems of increased food hardness and poor quality caused by the strong water retention of the dietary fiber.
The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.
Claims (6)
1. A method for preparing low-swelling dietary fiber, which is characterized by comprising the following steps: mixing the water solution of the negatively charged dietary fiber powder with the water solution of the alkaline protein, and drying to obtain the low-swelling dietary fiber;
the particle size of the negatively charged dietary fiber powder is 3-7 mu m, and the energy of the negatively charged dietary fiber powder is-10 to-21 eV;
the mass concentration of the negatively charged dietary fiber powder in the aqueous solution of the negatively charged dietary fiber powder is 0.3-0.7%, and the pH value of the aqueous solution of the negatively charged dietary fiber powder is less than or equal to 5;
the mass concentration of the alkaline protein in the aqueous solution of the alkaline protein is 0.06-0.1%, and the pH value of the aqueous solution of the alkaline protein is less than or equal to 5;
the volume ratio of the water solution of the negatively charged dietary fiber powder to the water solution of the alkaline protein is 0.8-1.2: 0.8 to 1.2.
2. The method of preparing according to claim 1, wherein the negatively charged dietary fiber powder is prepared by: grinding the dietary fiber with a ball mill; the running frequency of the ball mill is 14-16 Hz, and a positive and negative bidirectional running and intermittent mode is adopted; the running time of the ball mill is 44-52 h.
3. The method of claim 2, wherein the dietary fiber is one or more of okara, bagasse, oat bran, corn bran, buckwheat bran, microcrystalline cellulose, inulin, and rice bran.
4. The method of claim 1, wherein the basic protein is one or more of myoglobin, lactoferrin, colostrum basic protein, hemoglobin, and globin.
5. The method according to any one of claims 1 to 4, wherein the drying is freeze-drying.
6. A low-swelling dietary fiber prepared by the method of any one of claims 1 to 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210277486.8A CN114698853B (en) | 2022-03-21 | 2022-03-21 | Low-swelling dietary fiber and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210277486.8A CN114698853B (en) | 2022-03-21 | 2022-03-21 | Low-swelling dietary fiber and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114698853A CN114698853A (en) | 2022-07-05 |
| CN114698853B true CN114698853B (en) | 2023-08-08 |
Family
ID=82168675
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210277486.8A Active CN114698853B (en) | 2022-03-21 | 2022-03-21 | Low-swelling dietary fiber and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114698853B (en) |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100303991A1 (en) * | 2009-05-27 | 2010-12-02 | Kraft Foods Global Brands Llc | High fiber and high protein baked goods production |
-
2022
- 2022-03-21 CN CN202210277486.8A patent/CN114698853B/en active Active
Non-Patent Citations (1)
| Title |
|---|
| 白英 ; 杨月娇 ; 谢瑞鹏 ; .果胶-乳清蛋白混合比例和pH值对体系流变学特性的影响.食品与发酵工业.2020,(第18期),61-66. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114698853A (en) | 2022-07-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Salas-Salvadó et al. | Dietary fibre, nuts and cardiovascular diseases | |
| Kritchevsky | Dietary fiber | |
| CN100562259C (en) | A kind of health caring noodles and preparation method thereof with function of stabilizing body blood sugar after meal | |
| CN111011862B (en) | Edible composition, low glycemic index nutrition powder and preparation method thereof | |
| RU2460312C2 (en) | Ballast substance | |
| CN104920970A (en) | A production method of noodles suitable for patients with diabetic complications | |
| CN106901375A (en) | It is a kind of compound for sugar product containing xylitol | |
| CN111642753A (en) | Dietary nutrition supplement composition and preparation method thereof | |
| Wang et al. | Synthesis and functions of resistant starch | |
| CN114698853B (en) | Low-swelling dietary fiber and preparation method thereof | |
| CN110150558A (en) | A kind of low glycemic index composition, containing its fine/high fine Flour product of richness and Flour product preparation method | |
| Tallei et al. | Nata as a source of dietary fiber with numerous health benefits | |
| CN110810522A (en) | Sea-buckthorn, agaric and pearl milk tea and preparation method thereof | |
| CN1586305A (en) | Diet fiber and its producing method | |
| Animashaun et al. | Quality evaluation of pasta fortified with roasted sesame flour | |
| Henare et al. | Digestion of kiwifruit fiber | |
| Bao et al. | Effects of rice protein, soy isolate protein, and whey concentrate protein on the digestibility and physicochemical properties of extruded rice starch | |
| CN114568645B (en) | High dietary fiber sausage and preparation method thereof | |
| JP3336340B2 (en) | Rice treated with artificial digestive enzyme and its production method | |
| CN112617106B (en) | Selenium-enriched Jin Maimian | |
| Bazhay-Zhezherun et al. | Use of lupine flour and cavbuz puree in bread technology. | |
| TWI706729B (en) | Rice product with low glycemic index and its manufacturing method | |
| WO2018033893A1 (en) | A method for extraction of dietary fibers from spices | |
| CN115633755B (en) | Slow-sugar low-GI wheat flour product composition and preparation method thereof | |
| TWI711388B (en) | High-fiber combined noodle product with low glycemic index and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |