食品科学 ›› 2006, Vol. 27 ›› Issue (10): 96-99.

• 基础研究 • 上一篇    下一篇

不同生物制备方法对玉米皮膳食纤维组成和功能特性的影响

 胡叶碧,  王璋   

  1.  江南大学食品学院教育部食品科学与安全重点实验室
  • 出版日期:2006-10-15 发布日期:2011-11-16

Effects of Different Bio-preparations on the Composition and Functional Properties of Corn Bran Dietary Fibers

 HU  Ye-Bi,   Wang-Zhang   

  1. Key Laboratory of Food Science and Safety, Ministry of Education, School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China
  • Online:2006-10-15 Published:2011-11-16

摘要: 采用不同α-淀粉酶和蛋白酶从玉米皮中制备了总膳食纤维(TDF)含量分别为88.0%和82.8%的两种膳食纤维(DF)——DF1和DF2,DF1的TDF、IDF和SDF分别是玉米皮的135%、134%和172%,DF2的TDF、IDF和SDF分别是玉米皮的127%、126%和106%。考察了纤维素酶和木聚糖酶对DF2的组成和功能特性的影响。经纤维素酶处理得到膳食纤维DF3,其可溶性膳食纤维(SDF)含量是DF2的4.02倍,其溶胀性(SW)和持油力(OBC)也得到了显著改善(p<0.05),但HPLC测定发现DF3对胆酸盐的体外结合能力没有得到提高。经木聚糖酶处理制得的DF4的不溶性膳食纤维(IDF)比DF2提高12%,其持水性(WHC)、SW和OBC也都得到显著提高(p<0.05),而且DF4体外对胆酸钠(C)、鹅脱氧胆酸钠(CDC)、脱氧胆酸钠(DC)和牛磺胆酸钠(TC)的束缚分别是DF2的117%、578%、316%和126%。研究发现,不同方法制备的玉米皮膳食纤维具有不同的SW、WHC、OBC和对胆酸盐的结合能力,淀粉酶、蛋白酶和木聚糖酶复合处理对这些功能特性的改进作用最大。

关键词: 生物制备方法, 玉米皮, 膳食纤维, 组成, 功能特性

Abstract: Two dietary fibers(DF) — DF1 and DF2 were extracted from corn bran using different α-amylases and proteinases, of which the content of total dietary fiber (TDF) were 88.0% and 82.8%. Then the effects of cellulase and xylanase on the composition and function properties of DF2 were studied. The content of soluble dietary fiber (SDF) of the fiber DF3 made from DF2 by cellulase hydrolysis increased to 402%. The swelling capacity (SW) and oil-binding capacity(OBC)of DF3 increased significantly(p<0.05). But there was no promotion of the binding of bile acids in vitro by DF3 through the determination of HPLC. The content of insoluble dietary fiber (IDF) of the fiber DF4 made from DF2 though xylanase hydrolysis increased to 112% of DF2. The water-holding capacity (WHC), SW and OBC of DF4 all increased significantly (p<0.05). The average binding of Sodium cholate (C), Sodium chenodeoxycholate (CDC), Sodium deoxycholate (DC) and Sodium taurocholate (TC) in vitro by DF4 was 1.66 fold of DF2, especially the binding of hydrophobic bile acids of DC and CDC increased by 316% and 478%. The functional properties of binding of bile acids, SW, WHC and OBC of the dietary fibers made by different methods were quite different as well as their composition. The combination of α-amylase, proteinase and xylanase improved these functional properties significantly.

Key words: bio-preparation, corn bran, dietary fiber, composition, functional property