Abstract:

In order to obtain dietary fibers, soybean dregs were conducted to drying, grinding, enzymatic hydrolysis and bleaching. The purity of soybean dietary fibers obtained reached 87.5%. In addition, the properties of soybean dietary fibers were also investigated in this study. The water-holding, extension and water-binding capacities were 12.3 ml/g, 14.3 ml/g and 7.8 g/g, respectively, with enhancements of 84%, 100% and 39% compared with those of soybean dregs. The absorption capacities of soybean fibers to cholesterol were measured to be 8.51 and 4.16 mg/g at pH 7 and 2, respectively, which exhibited an increase of 145% and 85.7% compared with those of soybean dregs, the absorption capabilities of 1, 2, 3, and 4 g of soybean fibers to sodium cholate were 14%, 23%, 33%, and 58%, respectively, and other properties such as emulsifying capability, cation exchange capacity, fat-binding ability and absorbability to NO2 were much lower than those of soybean dregs.

Key words: soybean dregs, dietary fiber, preparation, physio-chemical property