Table 2.
Effect of fermentation and DHPM on the content of dietary fibre’s fraction in soybean residue (g/100 g dry matter)
| DHPM/(MPa) | NDF | ADF(Cellulose) | Hemicellulose | |||
|---|---|---|---|---|---|---|
| SR | F-SR | SR | F-SR | SR | F-SR | |
| 0 | 56.5 ± 0.7a | 58.7 ± 1.4a | 31.7 ± 0.4a | 36.5 ± 1.5a | 24.8 ± 1.1a | 22.2 ± 0.3a |
| 50 | 55.1 ± 1.0a | 56.5 ± 1.8a | 31.4 ± 0.6a | 37.1 ± 1.2ab | 23.7 ± 0.5a | 19.5 ± 0.7b |
| 100 | 52.4 ± 0.9b | 48.5 ± 1.5b | 31.1 ± 1.2a | 34.2 ± 1.2ab | 21.3 ± 0.4b | 14.3 ± 1.3c |
| 150 | 51.1 ± 0.6bc | 48.6 ± 1.4b | 31.9 ± 1.3a | 36.7 ± 0.8ab | 19.2 ± 0.6c | 11.9 ± 0.6d |
| 200 | 49.4 ± 1.0c | 43.6 ± 0.4c | 32.3 ± 1.9a | 33.5 ± 0.8b | 17.2 ± 0.9d | 10.1 ± 0.7d |
Values are means ± SD, n = 3; Means within a column with the different letters are significantly different (P < 0.05)
DHPM dynamic high pressure microfluidization; NDF neutral detergent fibre; ADF acid detergent fibre; SR soybean residue; F-SR fermented soybean residue