Jiang Yongli, Yin Hao, Zheng Yuanrong, Wang Danfeng, Liu Zhenmin, Deng Yun, Zhao Yanyun
Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China.
State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China.
Food Res Int. 2020 Oct;136:109348. doi: 10.1016/j.foodres.2020.109348. Epub 2020 May 23.
Dietary fiber extracts from Akebia trifoliata (Thunb.) Koidz. seeds were generated using alkaline extraction, enzymatic hydrolysis as well as physical pretreatments including ultrasonication, shear emulsifying and microwave. Compared with the basic alkaline hydrolysis, cellulase-assisted extraction exhibited the highest water holding capacity (7.99 g/g), cation exchange capacity (0.55 mmol/g), glucose adsorption capacity (1352.33 μmol/g) and pancreatic lipase inhibition (37.69%). Ultrasonication pretreatment before both the preceding procedures increased the oil holding capacity (3.95 g/g) and α-amylase inhibition (6.81%) of the extracted fiber. Microwave pretreatment generated fiber possessing the greatest specific surface area (137.70 m/kg), water swelling capacity (1.25 mL/g), adsorption capacity (4.14 mg/g, pH = 2) and sodium cholate adsorption capacity (38.68%). However, shear emulsifying gave the lowest crude yields (57.72%), glucose absorption capacity (22.09 mg/g), α-amylase inhibition (2.77%) and pancreatic lipase inhibition (22.61%) though it contained highest levels of soluble fiber (6.40 g/100 g) and lowest crystallinity (33.6%). A fuzzy statistical evaluation indicated that ultrasonication assisted enzymatic hydrolysis was the most efficient improvement in the overall properties of the dietary fiber. These results provide valuable information for the potential use of A. trifoliata seeds as a new food ingredient and for extraction of dietary fiber from this plant.
采用碱提取、酶水解以及包括超声处理、剪切乳化和微波处理在内的物理预处理方法，从三叶木通（Thunb.）Koidz.种子中制备膳食纤维提取物。与基本的碱水解相比，纤维素酶辅助提取表现出最高的持水能力（7.99 g/g）、阳离子交换能力（0.55 mmol/g）、葡萄糖吸附能力（1352.33 μmol/g）和胰脂肪酶抑制率（37.69%）。在上述两种提取方法之前进行超声预处理，可提高提取纤维的吸油能力（3.95 g/g）和α-淀粉酶抑制率（6.81%）。微波预处理得到的纤维具有最大的比表面积（137.70 m/kg）、水溶胀能力（1.25 mL/g）、吸附能力（4.14 mg/g，pH = 2）和胆酸钠吸附能力（38.68%）。然而，剪切乳化的粗产率最低（57.72%），葡萄糖吸收能力（22.09 mg/g）、α-淀粉酶抑制率（2.77%）和胰脂肪酶抑制率（22.61%），尽管其可溶性纤维含量最高（6.40 g/100 g）且结晶度最低（33.6%）。模糊统计评估表明，超声辅助酶水解对膳食纤维的整体性能改善最为有效。这些结果为三叶木通种子作为新型食品成分的潜在用途以及从该植物中提取膳食纤维提供了有价值的信息。
