食品与发酵工业 >

2024 , Vol. 50 >Issue 17: 209 - 217

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036952

研究报告

DEAE-52纤维素柱层析纯化处理对西梅可溶性膳食纤维的影响

  • 沈康 ,
  • 郭瑞成 ,
  • 徐天旭 ,
  • 王伟华
展开
  • 1(塔里木大学 食品科学与工程学院,新疆 阿拉尔,843300)
    2(南疆特色农产品深加工兵团重点实验室,新疆 阿拉尔,843300)
    3(霍城县市场监督管理局,新疆 伊犁,835200)
第一作者：硕士研究生(王伟华教授为通信作者,E-mail:wangweihua6688@163.com)

收稿日期: 2023-08-03

  修回日期: 2023-09-05

  网络出版日期: 2024-10-10

基金资助

新疆生产建设兵团第一师阿拉尔市科技计划项目(2021SP01)

收起

Effect of DEAE-52 cellulose column chromatography on soluble dietary fiber of prune

  • SHEN Kang ,
  • GUO Ruicheng ,
  • XU Tianxu ,
  • WANG Weihua
Expand
  • 1(College of Food Science and Engineering, Tarim University, Alar 843300, China)
    2(Key Laboratory of Characteristic Agricultural Products Deep Processing Group in Southern Xinjiang, Alar 843300, China)
    3(Huocheng County Market Supervision Administration, Yili 835200, China)

Received date: 2023-08-03

  Revised date: 2023-09-05

  Online published: 2024-10-10

Fold

摘要

以西梅为研究对象,采用DEAE-52纤维素柱层析纯化粗提西梅可溶性膳食纤维(prune soluble dietary fiber, PSDF)。通过仪器分析法对纯化前后的PSDF进行初步结构表征,并测定其纯度、基本成分、抗氧化活性和理化特性。结果表明,PSDF纯化处理后纯度由(77.54±0.52)%提高至(93.16±0.44)%,纯化效果良好。紫外光谱显示,纯化处理后的PSDF蛋白质被去除,红外光谱显示2种PSDF均为含有α-糖苷键且具有吡喃环的多糖。扫描电镜结果显示,纯化处理可使PSDF的比表面积大幅度增大,其表面结构由光滑平坦状变为蜂巢型的多孔网状结构,有助于理化性质的提高。GC-MS结果显示,PSDF是由葡萄糖、果糖、甘露糖和阿拉伯糖组成的杂多糖。抗氧化活性测定结果表明,纯化处理导致PSDF抗氧化活性下降,样品质量浓度为2.0 mg/mL时,粗提PSDF和纯化PSDF对ABTS阳离子自由基清除率的IC50值分别为0.933、1.278 mg/mL,对DPPH自由基清除率的IC50值分别为1.071、2.178 mg/mL,对超氧阴离子自由基清除率的IC50值分别为1.826、2.243 mg/mL。理化特性结果显示,纯化处理后PSDF持水力、持油力、膨胀力和胆固醇吸附能力均显著提高(P＜0.05),分别达(8.51±0.06)g/g、(5.07±0.1)g/g、(13.94±0.14)mL/g、(13.41±0.21)mg/g,葡萄糖吸附能力下降至(4.82±0.08) mg/g。综上结果表明,该纯化方法是一种较好的纯化膳食纤维的方法,可为膳食纤维的纯化加工提供理论依据,对提高西梅膳食纤维利用率和开发相关功能性产品提供参考。

关键词： 西梅; 可溶性膳食纤维; 纯化; 结构表征; 抗氧化活性; 理化特性

本文引用格式

沈康 , 郭瑞成 , 徐天旭 , 王伟华 . DEAE-52纤维素柱层析纯化处理对西梅可溶性膳食纤维的影响[J]. 食品与发酵工业, 2024 , 50(17) : 209 -217 . DOI: 10.13995/j.cnki.11-1802/ts.036952

Abstract

In this study, the crude extracted prune soluble dietary fiber (prune soluble dietary fiber, PSDF) was purified by DEAE-52 cellulose column chromatography using prune as the research object.The preliminary structural characterization of PSDF before and after purification was carried out by instrumental analysis, and its purity, basic components, antioxidant activity, and physicochemical properties were determined.Results showed that the purity of PSDF increased from (77.54±0.52)% to (93.16±0.44)% after the purification treatment.The ultraviolet spectrum showed that the protein of PSDF was removed after purification treatment, and the infrared spectrum showed that both PSDF were polysaccharides containing α-glycosidic bond with the pyran ring, and the results of scanning electron microscopy showed that the purification treatment could make the specific surface area of PSDF increase greatly, and the surface structure of the PSDF was changed from smooth and flat to honeycomb porous mesh structure, which could help to improve the physicochemical properties, and the results of GC-MS showed that PSDF was composed of glucose, fructose, mannose and arabinose.The results of antioxidant activity assay showed that the purification treatment led to a decrease in the antioxidant activity of PSDF, and the IC50 values of the scavenging rate of ABTS cationic radicals were 0.933 and 1.278 mg/mL for crude and purified PSDF, respectively, and the IC50 values of the scavenging rate of DPPH free radicals were 1.071 and 2.178 mg/mL, respectively, and the IC50 values of the scavenging rate of ·O2- radicals were 1.826 and 2.243 mg/mL, respectively.The results of physicochemical characterization showed that the water-holding capacity, oil-holding capacity, swelling capacity, and cholesterol adsorption capacity of PSDF were significantly increased after purification treatment (P<0.05), amounting to (8.51±0.06) g/g, (5.07±0.1) g/g, (13.94±0.14) mL/g, (13.41±0.21) mg/g, and the glucose adsorption capacity decreased to (4.82±0.08) mg/g.In summary, the conclusions indicate that the purification method is a better way to purify dietary fiber, which can provide a theoretical basis for the purification and processing of the dietary fiber, and provide a reference to improve the utilization rate of dietary fiber in prunes and develop related functional products.

Key words： prune; soluble dietary fiber; purification; structural characterization; antioxidant activity; physicochemical properties

参考文献

[1] 王艺菡, 王永刚, 王剑瑞, 等.欧洲李(西梅)的原产地与保护利用[J].新疆林业, 2021(4):29-31.
WANG Y H, WANG Y G, WANG J R, et al.Origin, protection and utilization of European plum (Prunus mume)[J].Forestry of Xinjiang, 2021(4):29-31.
[2] 张红. 新疆西梅营养成分分析及贮藏加工技术研究[D]. 乌鲁木齐:新疆农业大学, 2015.
ZHANG H. Study on nutrient composition analysis and storage and processing technology of Xinjiang Prune[D]. Urumqi:Xinjiang Agricultural University, 2015.
[3] TOMIĆ J, ŠTAMPAR F, GLIŠIĆ I, et al.Phytochemical assessment of plum (Prunus domestica L.) cultivars selected in Serbia[J].Food Chemistry, 2019, 299:125113.
[4] LUO X L, WANG Q, ZHENG B D, et al.Hydration properties and binding capacities of dietary fibers from bamboo shoot shell and its hypolipidemic effects in mice[J].Food and Chemical Toxicology:an International Journal Published for the British Industrial Biological Research Association, 2017, 109(Pt 2):1003-1009.
[5] ZHENG H, SUN Y, ZENG Y Q, et al.Effects of four extraction methods on structure and in vitro fermentation characteristics of soluble dietary fiber from rape bee pollen[J].Molecules, 2023, 28(12):4800.
[6] 何海, 赵沙沙, 张小荣, 等.大孔吸附树脂法富集纯化黄芪多糖的工艺优化及评价研究[J].中兽医医药杂志, 2022, 41(5):1-6.
HE H, ZHAO S S, ZHANG X R, et al.Process optimization and evaluation of enrichment and purification of Astragalus polysaccharides by macroporous adsorption resin[J].Journal of Traditional Chinese Veterinary Medicine, 2022, 41(5):1-6.
[7] 杨莉, 陈文宁, 郑娟霞, 等.海藻多糖的提取、分离纯化及其在食品工业的应用[J].食品工业科技, 2021, 42(9):365-372.
YANG L, CHEN W N, ZHENG J X, et al.Extraction, isolation and purification of seaweed polysaccharide and its application in food industry[J].Science and Technology of Food Industry, 2021, 42(9):365-372.
[8] XING S P, ZHANG X F, KE H N, et al.Physicochemical properties of polysaccharides from Dendrobium officinale by fractional precipitation and their preliminary antioxidant and anti-HepG2 cells activities in vitro[J].Chemistry Central Journal, 2018, 12(1):100.
[9] 高琦, 刘睿, 于弘弢, 等.花生壳膳食纤维制备及改性研究进展[J].中国粮油学报, 2022, 37(3):195-202.
GAO Q, LIU R, YU H T, et al.Progress in preparation and modification of dietary fibers from peanut shell[J].Journal of the Chinese Cereals and Oils Association, 2022, 37(3):195-202.
[10] 何曙光. 以菊糖为碳源发酵解淀粉芽孢杆菌产生多糖的研究[D].芜湖:皖南医学院, 2021.
HE S G.Study on production of new polysaccharide by Bacillus amyloliquefaciens with inulin as carbon source[D].Wuhu:Wannan Medical College, 2021.
[11] 闫晓光. 挤压处理麦麸提取膳食纤维的工艺及性质研究[D].天津:天津科技大学, 2016.
YAN X G.Studies on extraction processing and properties of dietary fiber from wheat bran by extrusion[D].Tianjin:Tianjin University of Science & Technology, 2016.
[12] 中华人民共和国国家卫生和计划生育委员会. GB 5009.4—2016食品安全国家标准 食品中灰分的测定[S].北京:中国标准出版社, 2017.
[13] 中华人民共和国国家卫生和计划生育委员会. GB 5009.3—2016食品安全国家标准 食品中水分的测定[S].北京:中国标准出版社, 2017.
[14] 国家卫生和计划生育委员会, 国家食品药品监督管理总局.GB 5009.6—2016食品安全国家标准 食品中脂肪的测定[S].北京:中国标准出版社, 2017.
[15] 国家卫生和计划生育委员会, 国家食品药品监督管理总局.GB 5009.5—2016食品安全国家标准 食品中蛋白质的测定[S].北京:中国标准出版社, 2017.
[16] 国家卫生和计划生育委员会, 国家食品药品监督管理总局.GB 5009.9—2023食品安全国家标准 食品中淀粉的测定[S].北京:中国标准出版社, 2023.
[17] 陈飞, 陈宇昱, 何双, 等.3种常用剁椒加工品种的质构品质及果胶特性[J].中国食品学报, 2022, 22(11):103-113.
CHEN F, CHEN Y Y, HE S, et al.Texture qualities and pectin characteristics of three pepper varieties for fermentation minced pepper processing[J].Journal of Chinese Institute of Food Science and Technology, 2022, 22(11):103-113.
[18] HUANG C Q, TANG X Y, LIU Z Y, et al.Enzymes-dependent antioxidant activity of sweet apricot kernel protein hydrolysates[J].LWT, 2022, 154:112825.
[19] ZIYAD B A, FATIHA H, MOHAMED Y, et al.Study of the antioxidant activity of Pistacia atlantica Desf.Gall extracts and evaluation of the responsible compounds[J].Biochemical Systematics and Ecology, 2022, 100:104358.
[20] AKMEEMANA C, WICKRAMASINGHE I, WANNIARACHCHI P C, et al.Effect of drying and frying pre-treatments on nutrient profile, antioxidant capacity, cooking time, and sensory acceptability of easy to cook jackfruit seeds[J].Applied Food Research, 2022, 2(2):100234.
[21] 梁杉, 王琨, 刘佩瑶, 等.山药多糖结构、生物活性及其机制研究进展[J].食品科学, 2022, 43(23):296-304.
LIANG S, WANG K, LIU P Y, et al.Progress in understanding the structure, biological activity and mechanism of yam polysaccharides[J].Food Science, 2022, 43(23):296-304.
[22] GENG N N, SONG J F, ZHANG K Y, et al.Effect of dynamic high-pressure microfluidization on the physicochemical and structural properties of insoluble dietary fiber from fresh corn bract[J].Journal of Food Processing and Preservation, 2021, 45(9):e15710.
[23] 杜晓静, 白新鹏, 姜泽放, 等.脱脂椰蓉可溶性膳食纤维制备工艺及单糖组成和理化特性分析[J].食品科学, 2019, 40(2):245-251.
DU X J, BAI X P, JIANG Z F, et al.Preparation, monosaccharide composition and physicochemical properties of soluble dietary fiber from defatted coconut meal[J].Food Science, 2019, 40(2):245-251.
[24] NAFIYA Q, AHMED W I.Physicochemical and functional characterization of dietary fibres from four Indian temperate rice cultivars[J].Bioactive Carbohydrates and Dietary Fibre, 2022, 28:100336.
[25] 宋新玲. 秀珍菇菌丝体多糖结构解析及其改善小鼠酒精性肝损伤的机制研究[D].泰安:山东农业大学, 2022.
SONG X L.Characterizations of mycelium polysaccharides from pleurotus geesteranus and the mechanisms on improving the alcoholic liver disease in mice[D].Tai’an:Shandong Agricultural University, 2022.
[26] WANG C B, DING L, ZHAO J M, et al.Effect of composite nanoparticle CeO2 on myocardial ischemic re-infusion of cardio myocyte apoptosis in mouse[J].Journal of Nanoscience and Nanotechnology, 2021, 21(2):1397-1402.
[27] 才真, 王春革.天然药物抗氧化、抗衰老的研究进展[J].医学综述, 2014, 20(16):2994-2995.
CAI Z, WANG C G.Reaserch progress in natural drug’s properties of anti-oxidation and anti-aging[J].Medical Recapitulate, 2014, 20(16):2994-2995.
[28] 陈盈盈, 李杰, 宋建忠, 等.刺糖多糖脱色脱蛋白工艺及抗氧化活性研究[J].化学试剂, 2023, 45(1):46-53.
CHEN Y Y, LI J, SONG J Z, et al.Study on decolorization and deproteinization process and antioxidant activity of Alhagi-honey polysaccharide[J].Chemical Reagents, 2023, 45(1):46-53.
[29] 张俊生, 陈莉华, 朱士龙, 等.节节草多糖的体外抗氧化活性[J].食品科学, 2013, 34(5):86-89.
ZHANG J S, CHEN L H, ZHU S L, et al.In vitro antioxidant activity of polysaccharides from Equisetum ramosissimum Desf[J].Food Science, 2013, 34(5):86-89.
[30] 许涵婷, 唐语谦, 胡腾根, 等.荔枝果渣可溶性膳食纤维去结合酚前后结构和功能性质的比较[J].现代食品科技, 2023, 39(8):206-212.
XU H T, TANG Y Q, HU T G, et al.Comparison of the structure and functional properties of soluble dietary fiber from lychee pomace before and after the removal of bound phenolics[J].Modern Food Science and Technology, 2023, 39(8):206-212.
[31] 王司琪, 王佳佳, 李泊铮, 等.提取方法对玉木耳膳食纤维结构特征和功能特性的影响[J].食品科学, 2022, 43(24):93-101.
WANG S Q, WANG J J, LI B Z, et al.Effects of extraction methods on the structural and functional characteristics of dietary fiber from Auricularia cornea var.Li[J].Food Science, 2022, 43(24):93-101.
[32] 郭杰. 耳突麒麟菜不溶性膳食纤维的理化和功能特性[D].无锡:江南大学, 2022.
GUO J.Physicochemical and functional properties of Eucheuma cottonii insoluble dietary fiber[D].Wuxi:Jiangnan University, 2022.
[33] 张智, 宋伟, 闫建英, 等.油茶粕膳食纤维的超声辅助酶法提取工艺优化及理化性质分析[J].食品工业科技, 2022, 43(18):162-169.
ZHANG Z, SONG W, YAN J Y, et al.Optimization of ultrasonic assisted enzymatic extraction process and analysis of physicochemical properties of dietary fiber from Camellia oleifera meal[J].Science and Technology of Food Industry, 2022, 43(18):162-169.
[34] 张月, 汪楠, 钟金锋, 等.超声波协同高压均质处理对笋壳膳食纤维理化性质及结构的影响[J].粮食与油脂, 2022, 35(12):123-128.
ZHANG Y, WANG N, ZHONG J F, et al.Effect of ultrasonic assisted high pressure homogenization on physicochemical properties and structure of bamboo shoot shell dietary fiber[J].Cereals & Oils, 2022, 35(12):123-128.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司