林产化学与工业2023，Vol.43Issue(6)：43-50,8.DOI:10.3969/j.issn.0253-2417.2023.06.006
桃金娘果实不溶性膳食纤维理化特征及其抗糖基化性能研究
Physicochemical Characteristics and Antiglycation Capacity of Insoluble Dietary Fiber from Rhodomyrtus tomentosa Fruit
摘要
Abstract
The insoluble dietary fiber(IDF)in Rhodomyrtus tomentosa fruits was prepared by water method and enzymatic modification extraction,respectively.Scanning electron microscopy(SEM),Fourier transform infrared spectrometer(FT-IR),X-ray diffraction(XRD),and other methods were used to characterize their physicochemical characteristics.The inhibitory effects of R.tomentosa fruits IDF at each protein glycation stages as well as the adsorption capacity to advanced glycation end-products(AGE)were evaluated.The results indicate that the IDF prepared by water extraction method(WIDF)presented higher content of water,fat,protein and ash.The extraction yield of R.tomentosa fruits IDF by enzymatic modification extraction method(EIDF)was 67.43%,which was lower than that of water extraction method.The functional groups of IDF prepared by these two methods were similar,whereas the EIDF presented a lower comparative crystallinity at 29.32%.The rough surface,loose structure and holes were observed in EIDF.As the mass concentration of EIDF was 2 g/L,the contents of fructosamine and carbonyl compounds in glycation system were(1.98±0.25)mmol/L and(21.75±1.17)μmol/g,with fluorescence intensity of β-amyloid protein at(5.26±0.14)×106 and AGE inhibitory rate at(18.15±0.73)%,respectively,and the anti-glycation capacity of EIDF was better than that of WIDF.As the concentration of EIDF was 10 g/L,33.28%of AGE could be adsorbed.关键词
膳食纤维/酶法改性/果糖胺/晚期糖基化终末产物/吸附Key words
dietary fiber/enzymatic modification/fructosamine/advanced glycation end product/adsorption分类
化学化工引用本文复制引用
邓叶俊,黄立新,张彩虹,谢普军..桃金娘果实不溶性膳食纤维理化特征及其抗糖基化性能研究[J].林产化学与工业,2023,43(6):43-50,8.基金项目
国家自然科学基金资助项目(32171732) （32171732）
