College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang Province 150030, China.
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang Province 150030, China.
Food Chem. 2024 Jan 15;431:137135. doi: 10.1016/j.foodchem.2023.137135. Epub 2023 Aug 10.
The work within this study aimed to investigate and compare the effects of compound enzyme extraction (CE), ultrasonic chemical extraction (UC) and combined fermentation extraction (CF) on the physicochemical properties, microstructure, and functional properties of soluble dietary fiber (SDF) extracted from blue honeysuckle berries. The results showed that CE-SDF had higher crystallinity (32.41%). UC-SDF had the highest yield (13.32 ± 0.80 g/100 g). CF-SDF had the maximum inhibition of α-amylase (50.82 ± 0.76%) and α-glucosidase (54.87 ± 1.25%). The in vitro hypoglycemic activity of the three SDFs was observed in the order of CF > CE > UC. Meanwhile, the purity of SDF had a strong positive correlation with its antioxidant and in vitro hypoglycemic capacities. The crystallinity of SDF was found to be positively correlated with its molecular weight and thermal properties. Additionally, the sugar composition of SDF was found to be an important factor affecting its biological activity.
本研究旨在探究并比较复合酶提取（CE）、超声化学提取（UC）和联合发酵提取（CF）对从金银花浆果中提取的可溶性膳食纤维（SDF）的理化性质、微观结构和功能特性的影响。结果表明，CE-SDF 的结晶度（32.41%）最高；UC-SDF 的产率（13.32±0.80g/100g）最高；CF-SDF 对α-淀粉酶（50.82±0.76%）和α-葡萄糖苷酶（54.87±1.25%）的抑制作用最大。三种 SDF 的体外降血糖活性顺序为 CF>CE>UC。同时，SDF 的纯度与其抗氧化和体外降血糖能力呈强正相关。SDF 的结晶度与分子量和热性能呈正相关。此外，SDF 的糖组成是影响其生物活性的一个重要因素。
