Study On Preparation Of High Functional Soybean Dregs Powder By Instantaneous Airflow Puffing-Complex Enzymolysis

Bean dregs are by-products produced during the processing of bean products such as bean(milk)powder and tofu.With the continuous improvement of people's living standards,the nutritional requirements for reasonable dietary structure are increasing,and more attention is paid to the intake of high-fiber nutrients.The dietary fiber content of the bean dregs is 60%,and the bean dregs protein content is about 20%.Although the production of bean dregs is huge and the sources are wide,the current bean dregs are mainly used as feed for feeding animals,or directly used as waste incineration treatment,in which the healthy and nutritive active ingredients are not fully utilized and pollute the environment,and at the same time,cause green resources.waste.Therefore,the comprehensive utilization of bean dregs helps to reduce resource waste and create more value.In this study,bean dregs were used as raw materials to modify the bean dregs by instantaneous air-expansion-complex enzymatic method to improve the yield of water-soluble dietary fiber(SDF)in bean dregs.At the same time,based on the research of high-functional bean dregs dietary fiber-protein-enhanced powder,the effects of instantaneous air-expansion and complex enzymatic hydrolysis on its components and functional properties were discussed.By optimizing the bean dregs treatment process,the instantaneous air-expansion and complex enzymatic hydrolysis methods were fully utilized.The advantage is that under the premise of increasing the treatment amount and improving the extraction rate of water-soluble dietary fiber and the functionality of the bean dregs protein,the functionality is improved,and the bean dregs dietary fiber-protein reinforced powder with higher purity and superior stability is obtained,which is the bean dregs.Develop applications to provide technical support.The main conclusions are as follows:After the transient airflow puffing treatment,the yield of water-soluble dietary fiber in bean dregs was greatly improved.The process parameters were optimized by response surface optimization test.The results showed that the airflow puffing temperature was 120 °C and the air puffing time was Under the condition of 30 s and air-expansion pressure of0.8Mpa,the yield of water-soluble dietary fiber was 24.51%.At the same time,the dietary fiber of bean dregs had higher water holding capacity and swelling power,the highest reached 1520% and 17.6mL/g,respectively,and under scanning electron microscope.Observing the regularity of dietary fiber morphology.After the bean dregs were modified by the instantaneous air-expansion technology under specific conditions,the cellulase and a-amylase were used to hydrolyze the bean dregs to study the yield of the water-soluble dietary fiber(SDF)and the oligosaccharides of the bean dregs.The effect of the content.The results showed that the optimal enzymatic hydrolysis conditions were as follows: cellulase addition amount 2 U/g bean dregs,?-amylase addition amount1.5 U/g bean dregs,enzymatic hydrolysis pH 6and enzymatic hydrolysis time 2.0 h.At 26.35%,the oligosaccharide content reached 4.1%,far exceeding the water-soluble dietary fiber yield and oligosaccharide content in common bean dregs.At the same time,under the optimal enzymatic hydrolysis conditions,the water holding capacity and expansion force of the bean dregs dietary fiber reached 1640% and 18.6mL/g,respectively.After the instant airflow expansion and composite enzymatic modification,the bean powder residue protein particle size distribution was stable;the absolute value of ?-potential increased significantly;the solubility characteristics and interface properties were significantly improved;the amino acid analysis of the bean residue protein before and after the modification showed that the modified bean dregs were found.Protein and SPI have similar amino acid composition and high nutritional value.At the same time,infrared spectroscopy and X-ray diffraction are used to deeply analyze the structural differences of dietary fiber before and after modification,and the functional properties of the protein can provide strong theoretical support and technical guidance for the preparation of high activity bean dregs dietary fiber-protein reinforced powder.The intensive development and high value utilization of bean dregs resources are of great significance.