文献类型：期刊文献

中文题名：不同处理方法对裙带菜膳食纤维性质的影响

英文题名：Effects of Different Treatments on the Properties of Dietary Fiber from Undaria pinnatifida

作者：刘静[1];刘雪[2];刘少伟[1];周士琪[1];周定鹏[1]

机构：[1]华东理工大学食品科学与工程系,生物反应器工程国家重点实验室,上海200237;[2]中国农业大学信息与电气工程学院,北京100083

年份：2020

卷号：41

期号：4

起止页码：39

中文期刊名：食品工业

外文期刊名：The Food Industry

收录：北大核心:【北大核心2017】；

基金：北京市家禽产业创新团队(BAIC04-2019)。

语种：中文

中文关键词：膳食纤维;碱法处理;复合酶法处理;物化性质;功能特性

外文关键词：dietary fiber;alkaline treatment;complex enzyme treatment;physicochemical properties;functional properties

摘要：以裙带菜为原料,利用碱法和复合酶法处理提取的裙带菜膳食纤维,并对其物化性质和功能特性进行比较。结果表明:两种处理方法均可提高裙带菜膳食纤维中的可溶性膳食纤维的含量,膳食纤维的物化性质和功能特性均有不同程度的提升。复合酶法处理的膳食纤维的持水性、吸水膨胀性、持油性和阳离子交换能力分别为12.70g/g,10.20 mL/g,3.54 g/g和0.95 mmol/g。功能特性结果表明,复合酶法的葡萄糖吸附能力和葡萄糖透析延迟指数分别为6.01 mmol/g和38%,均明显高于碱法处理的膳食纤维和未处理的膳食纤维。因此,相对于碱法处理,复合酶法处理对裙带菜膳食纤维的性质提升更加显著,这也为裙带菜膳食纤维的深入开发提供了理论依据。
Undaria pinnatifida insoluble dietary fiber(UIDF)was treated by alkaline method(A-UIDF)and complex enzyme method(E-UIDF)in this study,and its physicochemical properties and functional properties were compared.The results showed that both treatment methods could increase the content of soluble dietary fiber in UIDF.And the physicochemical properties and functional properties of dietary fiber were improved to different extents.In addition,the water-holding,waterswelling,oil-holding and cation exchange capacities of the dietary fiber treated by the complex enzyme method were 12.70 g/g,10.20 mL/g,3.54 g/g and 0.95 mmol/g,respectively.The glucose adsorption capacity and glucose dialysis delay index of the complex enzyme method were 6.01 mmol/g and 38%,and both were significantly higher than the alkali-treated dietary fiber and untreated dietary fiber.Therefore,compared with the alkali treatment,the complex enzyme treatment had a more significant improvement on the dietary fiber,which also provided a theoretical basis for the further development of UIDF.