提取方法对玉木耳膳食纤维结构特征和功能特性的影响

摘要/Abstract

摘要： 以玉木耳为实验材料，采用碱提取法和酶提取法提取玉木耳的不溶性膳食纤维（Insoluble dietary fiber，IDF）和可溶性膳食纤维（Soluble dietary fiber，SDF），比较两种提取方法对其结构特征、理化性质和功能特性的影响。扫描电子显微镜分析表明，酶法提取的纤维具有更疏松和更复杂的结构。傅里叶红外光谱中所有样品都显示出典型的糖吸收峰。X射线衍射分析表明酶法提取的膳食纤维具有较低的结晶度。热重分析表明碱法提取的膳食纤维具有更高的热稳定性。酶法提取的膳食纤维持水力(10.68~20.79 g/g)、持油力(2.05~3.72 g/g)、膨胀力(2.85~12.14 ml/g),葡萄糖(4.92~7.95 μg/g)和胆固醇吸附能力(3.89~8.19 mg/g)均显著高于碱法提取的膳食纤维，对α-淀粉酶(45.43~66.71 %)和胰脂肪酶(21.50~36.52 %)也有更强的抑制作用。结果表明，玉木耳膳食纤维可作为一种功能性食品营养成分，本研究为进一步探究玉木耳的营养价值提供了理论依据。

关键词: 玉木耳, 膳食纤维, 提取方法, 表征, 功能特性

Abstract: Auricularia cornea var. Li. was used as the experimental material, and the insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) of Auricularia cornea var. Li. were extracted by alkaline extraction and enzymatic extraction. Scanning electron microscopy (SEM) analysis showed that the fiber extracted by enzymatic method has a looser and more complex structure. Fourier infrared spectroscopy (FT-IR) indicated that all samples showed typical absorption peaks of sugar. X-ray diffraction analysis (XRD) showed that enzymatically extracted dietary fiber have lower crystallinity. Thermogravimetric analysis (TGA) noted that alkaline extracted dietary fiber have higher stability.Enzymatically extracted dietary fiber has water holding capacity (10.68~20.79 g/g), oil holding capacity (2.05~3.72 g/g), swelling power (2.85~12.14 ml/g), glucose (4.92~7.95 μg/g) and Cholesterol adsorption capacity (3.89~8.19 mg/g) was significantly higher than that of dietary fiber extracted by alkaline method, and it also had a stronger inhibitory effect on α-amylase (45.43~66.71%) and pancrelipase (21.50~36.52%). The results revealed that the dietary fiber of Auricularia cornea var. Li. could be used as a functional food ingredient. This study provides a theoretical basis for further exploring the nutritional value of Auricularia cornea var. Li..

Key words: Auricularia cornea var. Li., dietary fiber(DF), extraction methods, characterization, functional properties

中图分类号:

TS201.2

王司琪刘学军王佳佳李泊铮. 提取方法对玉木耳膳食纤维结构特征和功能特性的影响[J]. 食品科学, 0, (): 0-0.

kiko xuejun liu. Effects of extraction methods on the structural and functional characteristics of dietary fiber from Auricularia cornea var. Li.[J]. FOOD SCIENCE, 0, (): 0-0.

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