食品与发酵工业 >

2024 , Vol. 50 >Issue 9: 164 - 173

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035021

研究报告

不同提取方式对山楂果渣可溶性膳食纤维结构及功能特性的影响

  • 祖齐欣 ,
  • 王勇 ,
  • 刘素稳 ,
  • 徐永平 ,
  • 李淑英 ,
  • 王淑玉 ,
  • 常学东
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  • 1(河北科技师范学院 食品科技学院,河北省燕山特色农业产业技术研究院,河北 秦皇岛,066000)
    2(大连赛姆生物工程技术有限公司博士后工作站,辽宁 大连,116033)
    3(河北省燕山特色果品加工技术创新中心,河北 承德,067000)
    4(河北省果品加工技术创新中心,河北 秦皇岛,066000)
第一作者: 硕士研究生(刘素稳教授为通信作者,E-mail:liusuwenyy@163.com)

收稿日期: 2023-02-05

  修回日期: 2023-03-08

  网络出版日期: 2024-06-11

基金资助

河北省产业创新创业团队项目(215A7103D);河北省果品加工技术创新中心绩效补助经费(225676115H )

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Effects of different extraction methods on structure and functional characteristics of soluble dietary fiber from hawthorn residue

  • ZU Qixin ,
  • WANG Yong ,
  • LIU Suwen ,
  • XU Yongping ,
  • LI Shuying ,
  • WANG Shuyu ,
  • CHANG Xuedong
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  • 1(College of Food Science and Technology, Hebei Normal University of Science & Technology, Hebei Yanshan characteristic Agricultural Technology Research Institute, Qinhuangdao 066000, China)
    2(Postdoctoral Workstation of Dalian SEM Bio-Engineering Technology Co.Ltd., Dalian 116033, China)
    3(Hebei Yanshan Characteristic Fruit Processing Technology Innovation Center, Chengde 067000, China)
    4(Hebei Fruit Processing Technology Innovation Center, Qinhuangdao 066000, China)

Received date: 2023-02-05

  Revised date: 2023-03-08

  Online published: 2024-06-11

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摘要

山楂提取多酚后剩余果渣中含有丰富的膳食纤维。为了有效利用山楂资源,该文采用微波辅助酶解法(microwave-enzymatic extraction of soluble dietary fiber,MSDF),酶解法(enzymatic extraction of soluble dietary fiber,ESDF),碱法(alkaline extraction of soluble dietary fiber,NSDF)提取山楂果渣可溶性膳食纤维(water-soluble dietary fiber,SDF),并比较3种提取方式对SDF的理化、结构和功能特性的影响。结果表明,MSDF与ESDF单糖成分以半乳糖醛酸和阿拉伯糖为主,NSDF葡萄糖含量最高,其次是半乳糖醛酸。采用傅里叶红外光谱、X-射线衍射和扫描电镜分析发现,3种方法获得的SDF结构都符合天然纤维素Ⅰ型结晶结构,糖类特征官能团。MSDF质地疏松,呈雪花状,更有利于膳食纤维的保水性、吸附性。MSDF的DPPH自由基清除率半抑制浓度为0.07 mg/mL,持水力和持油力分别为2.69 g/g和0.51 g/g,优于ESDF和NSDF。体外降糖降脂实验表明,3种方法提取的山楂SDF都具有较好的α-淀粉酶的抑制能力,胆固醇吸收能力和牛磺胆酸钠结合能力等,其中MSDF降血糖、降血脂效果优于其他2种方法制备的SDF。因此,微波辅助酶法与酶法和碱法相比,具有SDF提取率高,DPPH抗氧化性高,功能特性好等优点。该研究结果可为阐明山楂果渣膳食纤维理化特征及功能特性提供数据支撑,对山楂高附加值产品开发具有重要意义。

关键词： 山楂果渣可溶性膳食纤维; 微波辅助酶解法; 结构; 理化性质; 功能特性

本文引用格式

祖齐欣 , 王勇 , 刘素稳 , 徐永平 , 李淑英 , 王淑玉 , 常学东 . 不同提取方式对山楂果渣可溶性膳食纤维结构及功能特性的影响[J]. 食品与发酵工业, 2024 , 50(9) : 164 -173 . DOI: 10.13995/j.cnki.11-1802/ts.035021

Abstract

The residue of hawthorn after extracting polyphenols contains rich dietary fiber.To make effective use of hawthorn resources, microwave-assisted enzymatic hydrolysis (MSDF), enzymatic hydrolysis (ESDF), and alkaline hydrolysis (NSDF) were used to extract hawthorn residue soluble dietary fiber, and the effects of three extraction methods on physical, chemical, structural, and functional properties of soluble dietary fiber (SDF) were compared.Results showed that MSDF and ESDF monosaccharides were mainly galacturonic acid and arabinose, while NSDF had the highest content of glucose, followed by galacturonic acid.Fourier infrared spectroscopy, X-ray diffraction, and scanning electron microscopy showed that the SDF structures obtained by the three methods were consistent with the natural cellulose type I crystal structure and carbohydrate characteristic functional groups.MSDF texture was loose, snowflake shape, more conducive to the water retention and absorption of dietary fiber.The IC50 value of DPPH free radical scavenging of MSDF was 0.07 mg/mL, and the water retention and oil retention of MSDF were 2.69 g/g and 0.51 g/g, respectively, which were better than ESDF and NSDF.In vitro hypoglycemic and lipid-lowering experiments showed that the SDF extracted from hawthorns by three methods had better α-amylase inhibition ability, cholesterol absorption ability, and sodium taurine cholic acid binding ability, among which MSDF had better hypoglycemic and hypolipidemic effect than the SDF prepared by the other two methods.Therefore, compared with enzyme and alkali methods, the microwave-assisted enzyme method had the advantages of high antioxidant activity and good functional properties of DPPH.The results of this study are intended to provide data support for clarifying physical and chemical characteristics and functional characteristics of hawthorn residue dietary fiber, which is of great significance for the development of hawthorn high-value-added products.

Key words： hawthorn pomace soluble dietary fibre; microwave-assisted enzymatic digestion; structure; physicochemical properties; functional characteristics

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