辐照对大豆膳食纤维粉品质变化影响

为探索辐照处理对大豆膳食纤维粉品质变化的影响，本研究采用0、2、4、6、8、10 kGy辐照处理大豆膳食纤维粉，通过扫描电镜分析、傅里叶红外光谱扫描表征不同辐照剂量对其微观结构和基本结构的影响；并对比辐照前后膳食纤维组成成分、持水力、结合水力、黏度、色泽的变化，以及辐照对微生物数量的影响。研究结果表明，与未经辐照处理的大豆膳食纤维粉相比，辐照后的大豆膳食纤维微观结构更为蓬松，理化性质明显改善。在4～8 kGy辐照剂量范围内，SDF含量增加了16.88%,IDF含量减少了13.74%,持水力最大为18.37 g/g,结合水力最大为32.84 g/g,黏度提高，色泽白度降低。经辐照的大豆膳食纤维粉，菌落总数减少，霉菌、酵母菌、大肠杆菌、沙门氏菌、志贺氏菌、金黄色葡萄球菌含量符合国家限量标准。

Effect of irradiation on the quality of soybean dietary fiber powder

In order to explore the best irradiation dose of irradiated soybean dietary fiber powder, soybean dietary fiber powder from different areas was treated with 0, 2, 4, 6, 8, and 10 kGy irradiation dose. Scanning Electron Microscopy (SEM) and Fourier Transform Infrared Spectroscopy (FT-IR) were used to characterize the effects of different irradiation doses on the microstructure and basic structure of soybean dietary fiber. The changes of dietary fiber composition, water holding capacity, binding capacity, viscosity and color before and after irradiation were compared, as well as the impact of irradiation on the number of microorganisms. Compared with soybean dietary fiber powder without irradiation, the results showed that the microstructure of the irradiated soybean dietary fiber powder was fluffier. And the physical and chemical properties were obviously improved. Within the irradiation dose range of 4 ~ 8 kGy, the content of SDF increased by 16.88%, the content of IDF decreased by 13.74%. The maximum water holding capacity was 18.37 g/g, and the maximum combined water holding capacity was 32.84 g/g. The viscosity of soybean dietary fiber was increased. The whiteness of soybean dietary fiber was decreased. The total number of colonies of irradiated soybean dietary fiber powder decreased, and the contents of mold, yeast, Escherichia coli, Salmonella, Shigella and Staphylococcus aureus met the national limit standard. In this experiment, soybean dietary fiber powder was treated by irradiation to study the effects of different irradiation doses on the microstructure, functional groups, microbial content and physical and chemical properties of soybean dietary fiber, and then determining the optimal irradiation dose range to treat soybean dietary fiber powder, so as to provide a preliminary theoretical basis for the processing technology of soybean dietary fiber powder.