食品科学 ›› 2007, Vol. 28 ›› Issue (12): 251-253.

• 生物工程 • 上一篇    下一篇

膳食纤维结肠微生物酵解微粒特性研究

 张宁, 李爱军, 谭艳来, 欧仕益   

  1. 暨南大学理工学院食品科学与工程系; 暨南大学理工学院食品科学与工程系 广东广州510632; 广东广州510632;
  • 出版日期:2007-12-15 发布日期:2011-11-22

In vitro Study on Dietary Fiber Particles after Fermented with Human Faecal Flora

 ZHANG  Ning, LI  Ai-Jun, TAN  Yan-Lai, 欧Shi-Yi   

  1. Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
  • Online:2007-12-15 Published:2011-11-22

摘要: 利用人体结肠微生物,分别以水溶性膳食纤维卡拉胶和水不溶性膳食纤维蔗渣作为唯一碳源,在离体条件下厌氧发酵,采用Zeta电位仪研究了发酵液上清液中的微粒特性。结果发现,卡拉胶酵解后的平均粒径为465.1nm,ζ(Zeta)电位为-34.29±1.73mV;蔗渣酵解后的平均粒径为801.7nm,ζ(Zeta)电位-21.77±0.57mV;表明膳食纤维被结肠微生物酵解后能产生基本特性较一致的微粒,但不同膳食纤维间存在差异。

关键词: 膳食纤维, 结肠微生物, 粒度分布, Zeta电位

Abstract: The characteristics of particles released from dietary fiber carrageenan and sugarcane bagasse after incubation with human faecal flora in vitro were studied. A Zeta potential analyzer was used to determine the particle size distribution andζ(Zeta) potential in the filtrate of the culture broth. Results showed that average diameter of fermented carrageenan particles was 465.1 nm, zeta potential was -34.29±1.73 mV, and those of fermented sugarcane bagasse were 801.7 nm (diameter) and -21.77±0.57 mV (Zeta potential). It was indicated that particles after fermentation have narrow size distribution. However there are differences in particle size and Zeta potential between the two dietary fibers.

Key words: dietary fiber, faecal flora, particle distribution, Zeta potential