摘要
以西梅为原料,采用超声辅助酶法提取西梅可溶性膳食纤维(soluble dietary fiber,SDF),通过单因素和响应面试验优化西梅SDF的提取工艺,测定西梅SDF的持水力、持油力、膨胀力、溶解性以及抗氧化活性。结果表明,超声辅助酶法提取西梅SDF的最优工艺条件为料液比1∶23(g/mL)、超声时间70 min、复合酶添加量2.0%,该条件下西梅SDF提取率为14.15%;西梅SDF的持水力、膨胀力、持油力、溶解性分别为5.73 g/g、9.76 mL/g、3.54 g/g、76.31%。西梅SDF抗氧化活性测定结果表明,西梅SDF具有较强的抗氧化活性,在浓度为2.0 mg/mL时,西梅SDF对DPPH·、ABTS+·和·OH清除率分别为66.53%、78.42%、71.11%。以上结果表明,西梅良好的理化特性及抗氧化活性使其具有成为功能性食品的潜力。
The soluble dietary fiber(SDF)in prunes was extracted by ultrasonic-assisted enzymatic method.The extraction process of SDF was optimized by single factor test and response surface methodology.The water holding capacity,oil holding capacity,swelling capacity,solubility and antioxidant activity of SDF were determined.The results showed that the optimal conditions of ultrasound-assisted enzymatic extraction of SDF were as follows:solid-liquid ratio 1∶23(g/mL),ultrasonic time 70 min,and complex enzyme addition 2.0%.Under these conditions,the extraction yield of SDF was 14.15%,with the water holding capacity,swelling capacity,oil holding capacity and solubility were 5.73 g/g,9.76 mL/g,3.54 g/g and 76.31%,respectively.SDF had strong antioxidant activity,and at the mass concentration of 2.0 mg/mL,its scavenging rates of DPPH·,ABTS+·and·OH were 66.53%,78.42%and 71.11%,respectively.These results indicated that prunes have the potential to be a functional food additive for the good physicochemical properties and antioxidant activity.
作者
沈康
贺灵灵
晁增友
王伟华
SHEN Kang;HE Ling-ling;CHAO Zeng-you;WANG Wei-hua(College of Food Science and Engineering,Tarim University,Alar 843300,Xinjiang,China;Key Laboratory of Characteristic Agricultural Products Deep Processing Group in Southern Xinjiang,Alar 843300,Xinjiang,China;Alar City Eleven Group Honey Garden Fruit Farmers Professional Cooperative,Alar 843300,Xinjiang,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第9期128-136,共9页
Food Research and Development
基金
新疆生产建设兵团第一师阿拉尔市科技计划项目(2021SP01)。
关键词
西梅
可溶性膳食纤维
提取
理化特性
抗氧化活性
prune
soluble dietary fiber
extraction
physicochemical properties
antioxidant activity
