该研究通过傅里叶变换红外光谱、X-衍射、扫描电镜等分析方法分析水力空化、酶解处理对脱脂豆渣纤维结构和理化性质的影响。研究结果表明：空化处理强烈影响了豆渣纤维的理化性质，空化10 min时豆渣纤维的持水力与持油力分别达到18.43 g/g和7.35 g/g，空化处理20 min使可溶性膳食纤维含量（Soluble Dietary Fiber，SDF）由2.87%升至6.97%，溶液表观黏度降低，豆渣纤维出现蜂窝状片状结构，豆渣纤维结晶度降低。酶辅助空化处理可以进一步改善豆渣纤维的理化性质，且受酶解先后顺序强烈影响，其中，先酶解后空化豆渣中的SDF含量可达12.52%，溶液表观黏度明显降低，先空化后酶解的样品则表现出更高的持水力与持油力。酶辅助空化处理豆渣出现较多碎片结构，纤维尺寸变小。酶辅助空化处理可以作为一种有效改善豆渣纤维结构和理化性质的手段。

The effects of hydrodynamic cavitation and enzymatic hydrolysis on the structure and physicochemical properties of skimmed okara fibers were analyzed by Fourier transform infrared spectroscopy, X-ray diffraction, and scanning electron microscopy. The physicochemical properties of okara fibers were strongly affected by cavitation. After 10 min cavitation, the water- and oil-holding capacities of okara fibers reached 18.43 g/g and 7.35 g/g, respectively. After 20 min cavitation, the soluble dietary fiber (SDF) content changed from 2.87% to 6.79%. Both the apparent solution viscosity and the okara fiber crystallinity decreased, and the fibers existed in the form of honeycomb sheets. In addition, enzyme-assisted cavitation could further improve the physicochemical properties of okara fibers. The properties of the products were strongly affected by the sequence of enzymatic hydrolysis and cavitation. Up to 12.52% of SDF content was obtained in okara fibers and the apparent viscosity decreased significantly when enzymatic hydrolysis was performed before cavitation. On the contrary, when enzymatic hydrolysis was carried out after cavitation, higher water- and oil-holding capacities were noted. Enzyme-assisted cavitation of okara fibers results in increased debris and small fibers. In short, the method can be an effective means to improve structural and physicochemical properties of okara fibers.

河北省高等学校科学技术研究项目（ZD2018061）；云浮市科技重大专项（2020A090102）