Effect Of Ultra-fine Pulverization In Wet Processing On Particle Structure And Physical Properties Of Soybean Dietary Fiber

Modification was taken on soybean dietary fiber through ultra-fine pulverization in wet processing to aim for the problem that the physical properties and function of nature dietary fiber are under perfect. We strived to get perfect dietary fiber in function, and in the same time we could strengthen retention rate and expansion rate and viscosity of dietary fiber based on maintain its original properties of packing and adsorption.The microstructure of raw stuff and particles which had been soaked in water and alkali liquor in combination with heat treating before they were ultra-fine pulverized was detected and observed, and the crystalline state was detected through X-ray diffraction. The physical properties including retention rate and expansion rate and viscosity after treatments mentioned above were compared and analyzed. The results showed that we could get minute granules with particle size range from 4μm to 20μm after ultra-fine pulverization by colloid mill. The raw stuff appeared hard and fragile in wet state and presented rigid break when they were broken. The particles became flexible and tough and ready to occurring plastic deformation what made them even hard to break after dietary fiber had been soaked in alkali liquor in combination with heat treating. The crystalline state could not be destroyed after dietary fiber had been soaked in water and then was ultra-fine pulverized. But the crystalline state was changed with intensive degradation of polymeric structure due to chemical action after dietary fiber had been soaked in alkali liquor in combination with heat treating. Retention rate and expansion rate and viscosity of IDF (70%) were increased to 18%, 54% and 116% respectively after soaked in water, and expansion rate and viscosity of IDF (90%) were increased to 94%, 41%, but retention rate of it was decreased to 16%. And alkali treating in combination with heat treating could increase retention rate of dietary fiber to 20%, and could increase expansion rate and viscosity of dietary fiber to 200% and 850% approximately.