笋壳醋酸木质素对葡萄糖透析延迟指数、发酵特性及酶活力的影响

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  • 1(西南大学食品学院,重庆400715);2(吉首大学师范学院,湖南 吉首416000);3(重庆市特色食品工程技术研究中心,重庆400715);4(长沙一加一生物科技有限公司,湖南 长沙 410000)
龚卫华,博士,讲师,研究方向为非消化性碳水化合物。E-mail:19010043@qq.com

网络出版日期: 2018-01-03

基金资助

果蔬典型加工过程中品质功能劣变与保质减损及其调控机理(2016YFD0400204-2)

Effects of lignin from bamboo shoot shell on the glucose dialysis retardation index, fermentation property and enzyme activity

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  • 1(College of Food Science, Southwest University, Chongqing400715, China) 2 (Normal College of Jishou University, Hunan Jishou 416000, China) 3 (Chongqing Engineering Research Centre of Regional Foods, Chongqing 400715, China) 4 (Changsha PlusOne Biotechnology Co., Ltd, Hunan Changsha 410000, China)

Online published: 2018-01-03

摘要

采用醋酸法提取麻竹笋笋壳中木质素,对其在葡萄糖透析延迟指数(GDRI)、发酵特性及对酶活力的影响等方面进行分析,并与相同来源的纤维残渣和粗膳食纤维进行对比研究。研究结果表明:醋酸木质素GDRI能力相对较低;但能降低发酵液中的pH值,增加发酵液中短链脂肪酸(乙酸、丙酸和丁酸)的含量,增强发酵特性;在酶活性方面,醋酸木质素对α-淀粉酶具有激活作用,可作为淀粉酶的激活剂,但对脂肪酶的活性影响不明显。因此,木质素对笋壳膳食纤维在发酵特性和对α-淀粉酶活性影响方面具有积极作用。

本文引用格式

龚卫华 , 向卓亚 , 叶发银 , 等 . 笋壳醋酸木质素对葡萄糖透析延迟指数、发酵特性及酶活力的影响[J]. 食品与发酵工业, 2017 , 43(12) : 55 -60 . DOI: 10.13995/j.cnki.11-1802/ts.014627

Abstract

Lignin was extracted from bamboo (Dendrocalamus latiforus)shoot shell by acetosolv process. The biological activities of lignin on glucose dialysis retardation index (GDRI), fermentation property and enzyme activity were investigated and compared with the same source of cellulose residues and coarse dietary fiber. The results showed that the GDRI ability of lignin was relatively low, but the fermentation properties were enhanced. The pH value in the fermentation liquid was decreased, the content of short-chain fatty acid(acetic acid,propionic acid and butynic acid) in the fermentation liquid was increased. In the enzymatic activity, the lignin activated the α-amylase activity and can be used as an activator of α-amylase. But there were no obvious influence on the lipase activity. Therefore, lignin has a positive effect onfermentation properties and α-amylase activity of dietary fiber of bamboo shoot shell.
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