Yamazaki Eiji, Murakami Kazumi, Kurita Osamu
Mie Prefectural Science and Technology Promotion Center, Tsu, Mie 514-0819, Japan.
Plant Foods Hum Nutr. 2005 Mar;60(1):17-23. doi: 10.1007/s11130-005-2537-9.
Dietary fibers were prepared as alkali- and acid-insoluble fractions with chemical phosphorylation from Tossa jute (Corchorus olitorius), defatted soybean (Glycine max), and Shiitake (Lentinula edodes). The dietary fiber fractions treated with alkaline solution containing sodium metaphosphate had the lower protein content and higher total dietary fiber content than those of the preparations without phosphorylation. Alkaline extraction followed by phosphorylation led to a 1.5-fold increase in the water holding capacity of dietary fiber compared with no phosphorylation, whereas the binding capacity to bile acids of dietary fiber was almost the same. The alkali- and acid-insoluble extraction with phosphorylation provided an efficient preparation of water-insoluble dietary fiber with high-water holding capacity from various food sources.
通过化学磷酸化法，从黄麻（Corchorus olitorius）、脱脂大豆（Glycine max）和香菇（Lentinula edodes）中制备了碱不溶性和酸不溶性膳食纤维组分。与未磷酸化的制剂相比，用含有偏磷酸钠的碱性溶液处理的膳食纤维组分蛋白质含量较低，总膳食纤维含量较高。碱性提取后进行磷酸化处理，与未磷酸化相比，膳食纤维的持水能力提高了1.5倍，而膳食纤维对胆汁酸的结合能力几乎相同。碱不溶性和酸不溶性磷酸化提取法能有效地从各种食物来源制备具有高持水能力的水不溶性膳食纤维。
