Activation and Application of Soy Dietary Fiber

Since the health effects of dietary fiber were proposed, the attention of dietary fiber in people's diet structure has been increasing, especially in grain products, and the pursuit of high-fiber foods by consumers is growing day by day.

The amount of dietary fiber in food reflects the health index of food to a certain extent, so the research on dietary fiber has become a research hotspot in the food industry. Dietary fiber is widely available in nature, and plants are the main source of dietary fiber. Among them, soy dietary fiber is a high-quality natural dietary fiber with a large global production and low price, and the development and utilization of soybean dietary fiber has a competitive advantage.

Activation method of soybean dietary fiber

Research shows that many common human diseases are related to the intake of dietary fiber. Appropriate supplementation of dietary fiber is of great significance in maintaining body health and has significant effects in preventing common diseases such as obesity, hypertension, and diabetes, and is also beneficial to maintaining the health of the intestinal system.

Soy dietary fiber comes from the seed coat of soybean and is composed of cellulose, hemicellulose, pectin and pectin substances, glycoproteins and lignin. Most of them belong to insoluble dietary fiber, but in terms of the contribution value of health effects, soluble dietary fiber is much larger than insoluble dietary fiber. Some American scholars have pointed out that the proportion of soluble dietary fiber in total dietary fiber should reach more than 10% to be an appropriate composition structure. In addition, insoluble dietary fiber is also a major limiting factor in food applications. Excessive addition will cause problems such as poor product quality and rough taste. Therefore, the activation of dietary fiber is the basis for fully utilizing dietary fiber.

The traditional activation method of soy dietary fiber is through mechanical methods, which fully grinds or expands the dietary fiber, or uses water extraction, chemical modification or fermentation to effectively enhance its functional activity. With the in-depth research, biological dissociation is considered to be one of the effective activation methods.

Biological dissociation is a new green oil extraction technology, which, on the basis of mechanical crushing, performs enzymatic hydrolysis of plant oil materials to realize synchronous extraction of oil and protein. The remaining biological dissociation residue has abundant dietary fiber content, and its physicochemical properties are activated.

What are the advantages of biologically dissociated soy dietary fiber?

High purity

The purity of biologically dissociated dietary fiber can reach more than 83%, of which the mass fraction of soluble dietary fiber accounts for about 60% of the total dietary fiber, while the purity of commonly used fermentation method is about 80%, and the mass fraction of soluble dietary fiber accounts for about 45%. In addition, the biological dissociation method contains less impurities, and most of its crude protein is retained in the aqueous solution after hydrolysis.

Good functional characteristics

Biological dissociated dietary fiber has a significant effect on inhibiting changes in blood sugar. First, it directly affects the absorption of glucose, and the absorption capacity of biological dissociated dietary fiber is greater than that of other methods of absorption. Secondly, it improves the inhibition of the activity of α-amylase, prolongs the digestion time of food, and improves the ability to control blood sugar.

Enhanced practical physicochemical properties

The fat content in biological dissociated dietary fiber is the least, and the soluble dietary fiber is the most. Its water-holding capacity, oil-holding capacity, expansion performance, and solubility are the best, and its application limit in food is the largest, with the most prominent health effects.

At present, in addition to being used to extract nutrients, baked products such as noodle products are the main application areas of soy dietary fiber, but there is mutual interaction between dietary fiber and gluten network, and the degree of activation is positively correlated with the quality of noodle products. The activation of soy dietary fiber still needs to be further studied.