摘要
以竹笋为原料,采用纤维素酶解法制备膳食纤维,分离并测定了3种膳食纤维的基本物理性质、单糖组成、结构特性以及功能性质。结果表明:可溶性膳食纤维(SDF)的粒径小、形态均一、比表面积大、流动性好,主要由阿拉伯糖(24.64%)与半乳糖(38.05%)2种单糖组成;总膳食纤维(TDF)呈不规则片状结构,流动性差,水解后的单糖以木糖(42.63%)和甘露糖(33.05%)为主;不溶性膳食纤维(IDF)结构紧致,流动性差,木糖(41.77%)是其含量最高的单糖。3种膳食纤维均具有糖类的红外特征吸收峰,TDF和IDF的结晶度比SDF高,具有更强的热稳定性能。SDF表现出更好的水合特性、阳离子交换性(0.56 mmol/g)以及胆酸钠的吸附性能(29.73 mg/g),而TDF和IDF对NO_(2)-的吸附性要强于SDF。
In this study,bamboo shoots were used as raw materials to prepare dietary fiber by cellulase hydrolysis.Then the basic physical properties,monosaccharide composition,structure properties and functional properties of the three dietary fibers were determined.The results showed that the soluble dietary fiber(SDF)had smaller particle size,uniform morphology,large specific surface area and good fluidity,while the total dietary fiber(TDF)and insoluble dietary fiber(IDF)showed irregular flaky structure,compact structure and poor fluidity.It could be seen from the monosaccharide composition that SDF was mainly composed of arabinose(24.64%)and galactose(38.05%).TDF was mainly hydrolyzed to produce xylose(42.63%)and mannose(33.05%)and the content of xylose(41.77%)in the IDF hydrolyzate was the highest.All three dietary fibers had infrared characteristic absorption peaks of sugars.TDF and IDF have better crystallinity and thermal stability than SDF.SDF exhibited better hydration,cation exchange(0.56 mmol/g)and sodium cholate adsorption capacity(29.73 mg/g),while TDF and IDF had stronger adsorption capacity for NO_(2)-than SDF.
作者
万仁口
李功景
贺杨正
李红艳
袁传明
邓泽元
Wan Renkou;Li Gongjing;He Yangzheng;Li Hongyan;Yuan Chuanming;Deng Zeyuan(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047;Jiangxi Guangya Food Co.Ltd.,Le'an 344300,Jiangxi)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2021年第5期75-82,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
食品科学与技术国家重点实验室目标导向课题(SKLF-ZZA-201910)。
关键词
竹笋
膳食纤维
结构特性
功能性质
bamboo shoots
dietary fiber
structural characteristics
functionality
