食品科学2025，Vol.46Issue(8)：81-91,11.DOI:10.7506/spkx1002-6630-20240814-109
改性对废弃大白菜外叶不溶性膳食纤维结构和功能性质的影响
Effect of Modification on the Structure and Functional Properties of Insoluble Dietary Fiber from the Discarded Outer Leaves of Chinese Cabbage
摘要
Abstract
In this study,the impacts of three modification methods on the structure and functional properties of discarded Chinese cabbage outer leaves'insoluble dietary fiber(CIF)was examined.The results showed that modified CIF had a rough and porous surface structure,with a reduced particle size,an increased specific surface area,an increased crystallinity,and better thermal stability compared with native CIF.The most pronounced improvement in water-holding capacity,swelling capacity,cholesterol adsorption capacity and sodium cholate adsorption capacity was found for CIF subjected to high temperature/high pressure treatment,which increased by 13.08%,151.32%,294.98%,and 131.75%relative to CIF,respectively.Superfine grinding caused the most significant improvement in α-glucosidase inhibitory activity,which increased by 110.05%in comparison with CIF,and superfine ground CIF had the highest free radical scavenging capacity.Lactobacillus plantarum fermentation resulted in the largest improvement in oil-holding capacity,glucose adsorption capacity and α-amylase inhibitory activity,which increased by 33.13%,118.18%,and 31.00%compared with CIF,respectively.In conclusion,all three modified CIFs showed good performance in regulating blood sugar and lipid and possessed antioxidant activity,and thus could be used as an ingredient for functional foods.关键词
大白菜/不溶性膳食纤维/高温高压/超微粉碎/发酵Key words
Chinese cabbage/insoluble dietary fiber/high temperature/high pressure/superfine grinding/fermentation分类
轻工纺织引用本文复制引用
张宇硕,张家琦,赵建军,顾爱侠,秦鹏,程鑫颖,金佳桐,周茜,赵文..改性对废弃大白菜外叶不溶性膳食纤维结构和功能性质的影响[J].食品科学,2025,46(8):81-91,11.基金项目
河北省自然科学基金生物农业联合基金重点项目(C2022204256) （C2022204256）
