Dong Wenjiang, Wang Dandan, Hu Rongsuo, Long Yuzhou, Lv Lishuang
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China.
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
Food Res Int. 2020 Oct;136:109497. doi: 10.1016/j.foodres.2020.109497. Epub 2020 Jun 26.
This study aimed to evaluate the effects of chemical, enzymatic, chemical-enzymatic, ultrasound-assisted enzymatic, and shear emulsifying-assisted enzymatic extraction methods on the physicochemical, structural, and functional properties of soluble dietary fiber from coffee peel. We found that the highest extraction yield of soluble dietary fiber was obtained using the shear emulsifying-assisted enzymatic method, and that similar protein contents were obtained from coffee peel using the enzymatic and shear emulsifying-assisted enzymatic methods. Compared with the other extraction methods, shear emulsifying-assisted enzymatic processing resulted in a higher water-holding capacity (7.05 g/g) and oil-holding capacity (3.61 g/g), but a lower emulsifying capacity (58.50%) when compared with that of chemical, enzymatic, and chemical-enzymatic processings. The soluble dietary fiber obtained from coffee peel using shear emulsifying-assisted enzymatic extraction was also characterized by the highest glucose absorption activity (228.06 mg/g), and enzymatic processing resulted in the highest nitrite ion absorption capacity (10.09 mg/g, pH = 2). These results indicated that shear emulsifying-assisted enzymatic extraction method was the most appropriate extraction method for coffee peel soluble dietary fiber.
本研究旨在评估化学提取法、酶解法、化学-酶解法、超声辅助酶解法以及剪切乳化辅助酶解法对咖啡果皮中可溶性膳食纤维的理化性质、结构和功能特性的影响。我们发现，采用剪切乳化辅助酶解法可获得最高的可溶性膳食纤维提取率，并且采用酶解法和剪切乳化辅助酶解法从咖啡果皮中获得的蛋白质含量相近。与其他提取方法相比，剪切乳化辅助酶解处理的保水能力（7.05 g/g）和持油能力（3.61 g/g）更高，但与化学提取法、酶解法和化学-酶解法相比，其乳化能力较低（58.50%）。采用剪切乳化辅助酶解提取法从咖啡果皮中获得的可溶性膳食纤维还具有最高的葡萄糖吸收活性（228.06 mg/g），而酶解处理则导致最高的亚硝酸根离子吸收能力（10.09 mg/g，pH = 2）。这些结果表明，剪切乳化辅助酶解提取法是提取咖啡果皮可溶性膳食纤维的最合适方法。
