The objective of this study was to investigate the effect of particle size and microstructure on the physical and functional properties of soybean insoluble dietary fiber (IDF) in aqueous solution. Different IDF suspensions were obtained by ball milling (BM) and high-pressure homogenization (HPH) treatments. The results showed that the BM treatment significantly reduced the particle size distribution of the IDF, and the additional HPH treatment (BM-HPH) caused the IDF to become more porous, resulting in the formation of a honeycomb structure. Samples with a honeycomb network structure had higher hydration capacity and solubility. The water holding capacity, swelling capacity and solubility of I8 reached 18 g/g, 72 mL/g and 35%, respectively. I8 had the highest emulsifying stability and suspension stability. These results of the present study suggested that the reduction in particle size of IDF cannot fully account for its functional properties, of which the honeycomb structure played a more significant role. From the results of this study, it was clear that the functional properties of IDF depend on its small particle size and honeycomb structure. The present study indicated that a combination of BM and HPH treatments provides a new perspective for modifying and utilizing dietary fiber.

这项研究的目的是研究粒度和微观结构对水溶液中大豆不溶性膳食纤维（IDF）的物理和功能特性的影响。通过球磨（BM）和高压均质化（HPH）处理获得了不同的IDF悬浮液。结果表明，BM处理显着降低了IDF的粒径分布，而额外的HPH处理（BM-HPH）导致IDF变得更加多孔，从而形成了蜂窝状结构。具有蜂窝网络结构的样品具有更高的水合能力和溶解度。I8的持水能力，溶胀能力和溶解度分别达到18g / g，72mL / g和35％。I8具有最高的乳化稳定性和悬浮稳定性。本研究的这些结果表明，IDF粒径的减小无法完全说明其功能特性，其中蜂窝结构起着更为重要的作用。根据这项研究的结果，很明显IDF的功能特性取决于其小的粒径和蜂窝结构。本研究表明，BM和HPH疗法的结合为修改和利用膳食纤维提供了新的视角。