超声辅助复合酶改性对火龙果皮膳食纤维理化特性与功能活性的影响
Effects of Ultrasound-Assisted Combined Enzymatic Modification on Physicochemical and Functional Properties of Dietary Fiber from Pitaya Peel
摘要
Abstract
To enhance the high-value utilization of pitaya processing by-products,pitaya peel was used as the raw material to optimize the preparation process of dietary fiber modified by ultrasound-assisted combined enzymatic modification using response surface methodology.The effects of modification on the nutritional and bioactive components,structural characteristics,physicochemical properties,and functional properties of pitaya peel powder were systematically analyzed.The results showed that the optimal conditions were determined as follows:cellulase addition of 2.5%,xylanase addition of 2.0%,ultrasonic time of 43 min,and ultrasonic power of 300 W.The mass ratios of protein,lipid,and ash in the modified powder exhibited no significant changes,while the mass ratios of cellulose,hemicellulose,and lignin decreased significantly(P<0.05).The mass fraction of soluble dietary fiber(SDF)increased markedly from(10.67±0.31)g/100 g to(26.63±0.13)g/100 g,and the total dietary fiber content reached(72.41±0.07)g/100 g.The modification led to partial loss of some bioactive components,with the contents of flavonoids,betacyanins,and total phenolics decreasing by 22.22%,14.37%,and 5.73%,respectively.The ultrasound-assisted combined enzymatic modification significantly improved the water-holding capacity[(5.75±0.06)g/g],oil-holding capacity[(3.30±0.12)g/g],swelling capacity[(15.33±0.76)mL/g],and solubility(51.00%±0.31%)of the pitaya peel powder(P<0.05).Structural characterization revealed that the modified dietary fiber acquired a loose and porous morphology,with enhanced thermal stability,while the main structure of the dietary fiber remained intact.Furthermore,the modified dietary fiber showed significantly increased glucose adsorption capacity,α-amylase inhibitory activity,and sodium cholate and cholesterol adsorption capacities(P<0.05).In conclusion,the ultrasound-assisted combined enzymatic modification synergistically enhanced the physicochemical and functional properties of dietary fiber from pitaya peel,providing a theoretical basis for its high-value application in functional foods.关键词
火龙果皮/膳食纤维/超声辅助酶法/理化性质/功能活性Key words
pitaya peel/dietary fiber/ultrasound-assisted enzymatic method/physicochemical properties/functional properties分类
轻工纺织引用本文复制引用
林举坤,何运华,凌正伟,白坤煜,陈美芳,宋兵兵,赵巧丽,汪卓,钟赛意..超声辅助复合酶改性对火龙果皮膳食纤维理化特性与功能活性的影响[J].食品科学技术学报,2026,44(2):197-209,13.基金项目
广东省科技专项资金农业技术攻关专题(2021A05198) （2021A05198）
广东省高校重点领域专项(2023ZDZX2025) （2023ZDZX2025）
广东省高等学校科技创新团队项目(2021KCXTD021) （2021KCXTD021）
湛江市海洋青年人才项目(2024R3004) （2024R3004）
广东省普通高校青年创新人才项目(2024KQNCX133) （2024KQNCX133）
广东省农产品加工重点实验室开放课题(202407). Guangdong Provincial Science and Technology Special Fund for Agricultural Technology Research(2021A05198) （202407）
Special Funds for Universities in Guangdong Province in the Key Areas(2023ZDZX2025) （2023ZDZX2025）
Innovative Team Program of High Education of Guangdong Province(2021KCXTD021) （2021KCXTD021）
Zhanjiang Marine Youth Talent Project(2024R3004) （2024R3004）
Guangdong Provincial Department of Education as a Scientific Research Project(2024KQNCX133) （2024KQNCX133）
Key Laboratory of Functional Food of Ministry of Agriculture and Guangdong Provincial Key Laboratory of Agricultural Products Processing Open Project(202407). （202407）
