食品与发酵工业2024，Vol.50Issue(9)：164-173,10.DOI:10.13995/j.cnki.11-1802/ts.035021
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
Effects of different extraction methods on structure and functional characteristics of soluble dietary fiber from hawthorn residue
摘要
Abstract
The residue of hawthorn after extracting polyphenols contains rich dietary fiber.To make effective use of hawthorn re-sources,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 natu-ral 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 hypoglyce-mic 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.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Key words
hawthorn pomace soluble dietary fibre/microwave-assisted enzymatic digestion/structure/physicochemical properties/func-tional characteristics引用本文复制引用
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):164-173,10.基金项目
河北省产业创新创业团队项目(215A7103D) （215A7103D）
河北省果品加工技术创新中心绩效补助经费(225676115H) （225676115H）
