贵州农业科学2026，Vol.54Issue(9)：89-99,11.DOI:10.3969/j.issn.1001-3601.2026.09.010
发酵对叶用芥菜膳食纤维结构特征和理化功能特性的影响
Effects of Fermentation on Structural Characteristics and Physicochemical Functional Properties of Dietary Fiber in Leaf Mustard
摘要
Abstract
[Objective]The effects of fermentation on structural characteristics and physicochemical functional properties of dietary fiber in leaf mustard were investigated to provide a theoretical basis for improving the quality standard of pickled mustard,enhancing its nutritional value,and expanding comprehensive utilization of leaf mustard.[Method]The structural characteristics(such as color and monosaccharide composition),physicochemical properties(such as water and oil holding capacity)and functional performance(such as cholesterol adsorption capacity)of insoluble and soluble dietary fibers in leaf mustard fermented with edible salt,Lactobacillus plantarum and Leuconostoc mesenteroides for 8 d were comparatively analyzed.[Result]Fermentation could significantly increase the brightness L* of soluble dietary fiber,significantly reduce its red a* and yellow b* values,cause soluble dietary fiber to form a loose and porous layered structure,and destroy an original dense and smooth structure of insoluble dietary fiber.After fermentation,the glucose content in insoluble dietary fiber decreased from 16.36 mol%to 10.45-12.84 mol%significantly,and the content of arabinose and rhamnose increased.After L.mesenteroides fermentation,the glucose content in soluble dietary fiber increased to 64.03 mol%,and galacturonic acid content decreased to 3.45 mol%.The water holding capacity and swelling capacity of insoluble dietary fiber in leaf mustard fermented with edible salt,L.plantarum and L.mesenteroides reached 16.33 g/g,14.40 g/g and 17.33 g/g,and 50.33 mL/g,46.33 mL/g,and 31.67 mL/g,respectively.The oil holding capacity of soluble dietary fiber in leaf mustard fermented with salt,L.plantarum and L.mesenteroides reached 28.98 g/g,31.00 g/g and 25.09 g/g,respectively.The cholesterol,sodium cholate and glucose adsorption capacity of dietary fiber in fermented leaf mustard was higher than that of unfermented leaf mustard.The cholesterol absorption capacity of dietary fiber in fermented and unfermented leaf mustard at pH 7.0 was higher than that at pH 2.0.The cholesterol absorption capacity of insoluble and soluble dietary fiber in leaf mustard fermented with edible salt,L.plantarum and L.mesenteroides was 4.61 mg/g,6.04 mg/g and 5.03 mg/g,and 20.71 mg/g,28.89 mg/g and 24.22 mg/g,respectively.The highest glucose capacity of insoluble dietary fiber in leaf mustard fermented with L.mesenteroides was 205.92 mg/g,and the highest sodium cholate adsorption capacity of insoluble dietary fiber in leaf mustard fermented with L.plantarum reached 27.79 mg/g.The glucose and sodium cholate adsorption capacity of soluble dietary fiber in leaf mustard fermented with salt reached 84.75 mg/g and 32.21 mg/g,respectively.[Conclusion]Fermentation can cause the dietary fiber in leaf mustard to form a loose and porous structure and optimize its physicochemical functional properties.The modification effect of lactobacillus fermentation is better,and it has a strong adsorption effect in the intestinal environment(pH 7.0).Therefore,the lactobacillus fermentation technology should be used in green and efficient modification of dietary fiber in leaf mustard.关键词
叶用芥菜/发酵/膳食纤维/结构/理化功能特性/植物乳杆菌/肠膜明串珠菌Key words
leaf mustard/fermentation/dietary fiber/structure/physicochemical functional characteristics/Lactobacillus plantarum/Leuconostoc mesenteroides分类
农业科技引用本文复制引用
奥宁,陈晓蝶,刘嘉,王堃,董楠,陈志峰,邓英..发酵对叶用芥菜膳食纤维结构特征和理化功能特性的影响[J].贵州农业科学,2026,54(9):89-99,11.基金项目
贵州省农业科学院青年科技基金项目(黔农科一般基金[2025]08) （黔农科一般基金[2025]08）
贵州省蔬菜现代农业产业技术体系建设项目(GZCYTX2024-edible salt,01) （GZCYTX2024-edible salt,01）
国家大宗蔬菜产业技术体系贵阳综合试验站项目(CARS-23-G37) （CARS-23-G37）
贵州省教育厅"百校千企科技攻关揭榜挂帅"(黔科教[2024]016号) （黔科教[2024]016号）
贵州省科技计划项目(黔科合服企[2022]005) （黔科合服企[2022]005）
