title: Effect of fermentation and dynamic high pressure microfluidization on dietary fibre of soybean residue.
abstract: Soybean residue is the main by-product of making soybean milk and tofu, and there is considerable interest in its recovery, recycling and upgrading. This work was to study the effect of fermentation with lactic acid bacteria and dynamic high pressure microfluidization (DHPM) on fibre fractions, fibre composition, surface topography and X-ray diffraction of dietary fibre in soybean residue. The results show that both fermentation and DHPM increased soluble dietary fibre (6.4-9.7 g/100 g and 6.4-14.0 g/100 g, respectively) and decreased the insoluble:soluble ratio (11.6-7.8 and 11.6-4.5, respectively). The minimum insoluble:soluble ratio (2.5) was obtained in samples with combined fermented and DHPM-treated at 200 MPa. The loss of hemicellulose was observed after fermentation and DHPM, while the cellulose content did not show significant differences. Microstructural and crystal structure analysis indicated that fermentation resulted in the modification of the fibrous structure with reduced crystallinity and DHPM damaged the structure to form rugged surface.
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China ; Jiangxi Normal University, Nanchang, 330022 China.
authors.forename: Zongcai
authors.initials: Z
authors.lastname: Tu
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China.
authors.forename: Lili
authors.initials: L
authors.lastname: Chen
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China.
authors.forename: Hui
authors.initials: H
authors.lastname: Wang
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China.
authors.forename: Chuanying
authors.initials: C
authors.lastname: Ruan
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China.
authors.forename: Lu
authors.initials: L
authors.lastname: Zhang
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China.
authors.forename: Yu
authors.initials: Y
authors.lastname: Kou
keywords: Dietary fibre; Dynamic high pressure microfluidization; Fermentation; Monosaccharide; Soybean residue