不同提取方法对樱桃酒渣水溶性膳食纤维结构、理化与功能性质的影响

doi:10.7506/spkx1002-6630-20200518-207

食品科学 ›› 2021, Vol. 42 ›› Issue (7): 98-105.doi: 10.7506/spkx1002-6630-20200518-207

不同提取方法对樱桃酒渣水溶性膳食纤维结构、理化与功能性质的影响

张启月，张士凯，郗良卿，杜海云，吴澎

（1.山东农业大学食品科学与工程学院，山东泰安 271018；2.泰安市食品药品检验检测研究院，山东泰安 271000）

出版日期:2021-04-15 发布日期:2021-05-17
基金资助:
泰安市科技发展计划项目（49557040-x）；山东农业大学作物生物学国家重点实验室开放课题（2015KF14）；山东省科技计划项目（J12LF03）；山东省重点研发计划项目（2017GNC10101）；山东省科技特派员行动计划项目（2020KJTPY077）

Effects of Different Extraction Methods on the Structure, Physicochemical and Functional Properties of Water-Soluble Dietary Fiber from Cherry Wine Dregs

ZHANG Qiyue, ZHANG Shikai, XI Liangqing, DU Haiyun, WU Peng

(1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China;2. Tai’an Institute for Food and Drug Control, Tai’an 271000, China)

Online:2021-04-15 Published:2021-05-17

摘要/Abstract

摘要： 以樱桃酒渣为实验材料，采用酶法（纤维素酶）和酸法（柠檬酸）提取樱桃酒渣水溶性膳食纤维（water-soluble dietary fiber，SDF），通过扫描电子显微镜观察、傅里叶变换红外光谱分析、单糖组成分析、流变学特性分析、吸附性分析和体外抗氧化性分析等比较两种提取方法对SDF结构、理化与功能性质的影响。结果表明，酶法提取的SDF表面疏松、多孔，酸法提取的SDF表面光滑；两种SDF在相应波数下的吸收强度及官能团种类稍有差异，均存在碳水化合物典型吸收峰；两种SDF单糖组成相同，酶法提取的SDF单糖含量较酸法提取的SDF提高58.7%；两种SDF是假塑性非牛顿流体，表观黏度随质量浓度升高而增大，随剪切速率升高而减小；两种SDF在pH 2下对亚硝酸盐吸附性强，在pH 7下对胆固醇吸附性强，且酶法提取的SDF吸附能力较强；两种SDF都具有抗氧化活性，酶法提取SDF的1,1-二苯基-2-三硝基苯肼自由基清除能力、2,2’-联氮-双-3-乙基苯并噻唑啉-6-磺酸阳离子自由基清除能力、总抗氧化能力高于酸法提取的SDF。结论：不同提取方法对樱桃酒渣SDF结构、理化及功能性质影响较大，酶法提取的SDF性质优于酸法，可为提高樱桃酒渣利用率及进一步挖掘营养价值提供参考。

关键词: 提取方法；水溶性膳食纤维；结构；理化性质；功能性质

Abstract: The effects of enzymatic extraction (cellulase) and acidic extraction (citric acid) on the structural, physicochemical and functional properties of water-soluble dietary fiber (SDF) from cherry wine dregs were compared in this paper. Scanning electron microscopic (SEM) observation, Fourier transform infrared spectroscopy (FTIR), monosaccharide composition analysis, rheological measurement, adsorption capacity characterization, and in vitro antioxidant activity evaluation were carried out the SDFs extracted by the two methods. SEM analysis showed that the surface of the enzyme-extracted SDF was loose and porous, whereas the surface of the acid-extracted SDF was smooth. There were slight differences in the absorption intensity and functional group types of the two SDFs, and they displayed the typical absorption peaks of carbohydrates. The monosaccharide composition was identical between the SDFs, while the monosaccharide content of the enzyme-extracted SDF was 58.7% higher than that of the acid-extracted SDF. Rheological experiments showed that both SDFs were pseudoplastic non-Newtonian fluids, and the apparent viscosity increased with increasing their concentration, but decreased with increasing shear force. The SDFs had strong adsorption capacity toward nitrite at pH 2 and toward cholesterol at pH 7, and the enzyme-extracted SDF was more effective than the acid-extracted one. Both had in vitro antioxidant properties, with the enzyme-extracted SDF exhibiting stronger scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl radical and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical and total antioxidant capacity. In conclusion, the different extraction methods had a great influence on the structural, physicochemical and functional properties of SDF from cherry wine dregs. The properties of the enzyme-extracted SDF were superior to those of the acid-extracted SDF. This study will provide a reference for improving the utilization rate of cherry wine dregs and further exploring its nutritional value.

Key words: extraction method; water-soluble dietary fiber; structure; physicochemical properties; functional properties

中图分类号:

TS201.2

张启月，张士凯，郗良卿，杜海云，吴澎. 不同提取方法对樱桃酒渣水溶性膳食纤维结构、理化与功能性质的影响[J]. 食品科学, 2021, 42(7): 98-105.

ZHANG Qiyue, ZHANG Shikai, XI Liangqing, DU Haiyun, WU Peng. Effects of Different Extraction Methods on the Structure, Physicochemical and Functional Properties of Water-Soluble Dietary Fiber from Cherry Wine Dregs[J]. FOOD SCIENCE, 2021, 42(7): 98-105.

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不同提取方法对樱桃酒渣水溶性膳食纤维结构、理化与功能性质的影响

Effects of Different Extraction Methods on the Structure, Physicochemical and Functional Properties of Water-Soluble Dietary Fiber from Cherry Wine Dregs

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