食品与发酵工业 >

2023 , Vol. 49 >Issue 22: 223 - 230

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032880

研究报告

提取方法对刺梨果渣可溶性膳食纤维理化性质及功能的影响

  • 付慧珍 ,
  • 李国豪 ,
  • 陈佳雨 ,
  • 明建 ,
  • 李富华
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(西南大学 西塔学院,重庆,400715)
第一作者：本科生(李富华讲师为通信作者,E-mail:fuhualee92@163.com)

收稿日期: 2022-07-05

  修回日期: 2022-09-06

  网络出版日期: 2023-12-25

基金资助

西南大学“大学生创新创业训练计划”项目(X202210635173;X202210635075)

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Effect of extraction methods on physicochemical and functional properties of soluble dietary fibers from Rosa roxburghii Tratt. pomace

  • FU Huizhen ,
  • LI Guohao ,
  • CHEN Jiayu ,
  • MING Jian ,
  • LI Fuhua
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Westa College, Southwest University, Chongqing 400715, China)

Received date: 2022-07-05

  Revised date: 2022-09-06

  Online published: 2023-12-25

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摘要

该研究重点分析酸法、碱法和酶法对刺梨果渣可溶性膳食纤维的理化性质、结构、单糖组成以及功能活性的影响。结果表明,以碱法所制得的刺梨果渣可溶性膳食纤维具有最佳的持水力和膨胀力,其持水力约是酸法提取的2.5倍。红外和X-射线衍射分析表明所制得的3种可溶性膳食纤维均具有多糖红外光谱图的典型特征,属于天然纤维素且存在结晶区和非结晶区。3种提取方法制备的可溶性膳食纤维的单糖组成有显著差异,酸法、碱法和酶法提取物中主要的单糖分别为半乳糖醛酸(12 691 μg/g)、半乳糖(19 777 μg/g)和葡萄糖(19 245 μg/g)。功能性质方面,酶法所得样品具有最佳的阳离子交换能力和对不饱和油脂的吸附能力,其阳离子吸附能力约是酸法提取物的3倍,对不饱和油脂的吸附能力约是碱法的2倍。3种方法所制备的刺梨果渣膳食纤维样品在饱和油脂吸附能力和葡萄糖吸附能力上无显著性差异。该研究全面深入地解析了提取方法对刺梨果渣可溶性膳食纤维性质、结构和活性的影响差异性,为刺梨果渣在新食品开发等领域提供理论基础。

关键词： 刺梨果渣; 可溶性膳食纤维; 理化性质; 功能性质; 结构性质; 单糖组成

本文引用格式

付慧珍 , 李国豪 , 陈佳雨 , 明建 , 李富华 . 提取方法对刺梨果渣可溶性膳食纤维理化性质及功能的影响[J]. 食品与发酵工业, 2023 , 49(22) : 223 -230 . DOI: 10.13995/j.cnki.11-1802/ts.032880

Abstract

Rosa roxburghii Tratt. pomace is rich in functional compounds and has high value for development and utilization. Soluble dietary fiber (SDF) is one of the most typical components of Rosa roxburghii Tratt. pomace. The physical and chemical properties, as well as the functional activity of SDF, are closely related to the extraction method. This study aimed to explore the effects of the acid, alkaline, and enzymatic methods on the physicochemical properties, functional properties, and structural properties of SDF extracted from Rosa roxburghii Tratt. pomace. Results indicated that the SDF extracted by the alkaline method showed good water-holding capacity and swelling capacity, and its water-holding capacity was about 2.5 times that of the acid method. The infrared spectrum scanning and X-ray diffraction analysis showed that all the SDF samples had typical infrared spectrum characteristics of polysaccharides, and belonged to natural cellulose with crystalline and non-crystalline regions. There were significant differences in the monosaccharides composition of SDF extracted by the three methods, and the main monosaccharides of SDF prepared by acid, alkaline, and enzymatic methods were galacturonic acid (12 691 μg/g), galactose (19 777 μg/g), and glucose (19 245 μg/g), respectively. The SDF of Rosa roxburghii Tratt. pomace was mainly composed of galactose, galacturonic acid, and mannose. In terms of the functional properties, the sample obtained by the enzymatic method showed the best cation exchange capacity and adsorption capacity for unsaturated oil, and the former was about 3 times higher than that of the SDF extracted by acid method, and the adsorption capacity for unsaturated oil of SDF prepared by the enzymatic method was about 2 times higher than that of SDF extracted by the alkaline method. There was no significant difference (P<0.05) in the adsorption capacity for saturated oil and glucose among the three SDF samples. This study comprehensively and deeply analyzed the influence of extraction methods on the properties, structure, and potential activity of Rosa roxburghii Tratt. pomace soluble dietary fiber and provided a theoretical basis for the development of Rosa roxburghii Tratt. pomace in new food and other fields.

Key words： Rosa roxburghii Tratt. pomace; soluble dietary fiber; physicochemical properties; functional properties; structural properties; monosaccharide composition

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