现代食品科技2024，Vol.40Issue(7)：128-136,9.DOI:10.13982/j.mfst.1673-9078.2024.7.0885
改性红薯叶不溶性膳食纤维的特性比较
Properties of Insoluble Dietary Fibers from Sweet Potato Leaves before and after Modification
摘要
Abstract
Insoluble dietary fibers(IDFs)were extracted from sweet potato leaves and modified by physical crushing or using an acid,alkali-hydrogen peroxide,and cellulases.The modified samples were characterized,and changes in their physical and chemical properties were evaluated.The effects of different modification treatments on the micromorphology,chemical structure,crystal phase structure,and functional properties were investigated.Scanning electron microscopy showed that the microstructure of IDF in sweet potato leaves was altered by the different treatments.Fourier transform infrared spectroscopy suggested no obvious changes in the chemical structure.Additionally,the specific surface areas of IDFs in sweet potato leaves before and after modification varied.X-ray diffraction analysis indicated that the positions of characteristic diffraction peaks were mostly unchanged before and after modification.The cation exchange capacity and total negative charge of IDFs increased by 0.31～2.86-and 0.75～2.88-fold,respectively.Acid-modified SIDF3 showed the highest water-holding,swelling,and glucose adsorption capacities,which were 0.34,4.33,and 0.16～0.39-fold higher than those of unmodified SIDF1,respectively.The oil-holding capacity of enzyme-modified SIDF5 was the highest,0.24-fold higher than that of unmodified SIDF1.The results demonstrated that the properties and functional properties of sweet potato leaves can be altered by different modification treatments,providing a basis for further application of insoluble dietary fibers in sweet potato leaves.关键词
红薯叶/不溶性膳食纤维/改性Key words
sweet potato leaf/insoluble dietary fiber/modification引用本文复制引用
王译晗,刘荣,竹娟,陈立莉,曲文鑫..改性红薯叶不溶性膳食纤维的特性比较[J].现代食品科技,2024,40(7):128-136,9.基金项目
国家重点研发计划项目(2016YFC0500307-07) （2016YFC0500307-07）
