Xingzhi College, Zhejiang Normal University, Lanxi 321100, China.
Key Laboratory of Wildlife Biotechnology and Conservation and Utilization of Zhejiang Province, Zhejiang Normal University, Jinhua 321004, China.
Molecules. 2024 Jul 21;29(14):3415. doi: 10.3390/molecules29143415.
Bayberry pomace, a nutrient-rich material abundant in dietary fiber (DF), has historically been underutilized due to a lack of thorough research. This study aimed to investigate the physicochemical and functional properties of the DF. Ultrasonic enzymatic treatment was performed to extract the total DF, which was then optimized to produce modified soluble dietary fiber (MSDF) and insoluble dietary fiber (MIDF). The optimized conditions yielded 15.14% of MSDF with a water-holding capacity (WHC) of 54.13 g/g. The DFs were evaluated for their structural, physicochemical, and functional properties. The MSDF showed a higher ( < 0.05) WHC, oil-holding capacity (OHC), swelling capacity (SC), cation exchange capacity (CEC), and glucose adsorption capacity (GAC) (about 14.15, 0.88, 1.23, 1.22, and 0.34 times) compared to the DF. Additionally, the MSDF showed strong, superior radical scavenging and blood sugar-lowering capabilities, with a more porous surface morphology. A Fourier-transform infrared (FT-IR) spectroscopy analysis indicated that enzymatic modification degraded the cellulose and hemicellulose, reducing the DF crystallinity. Overall, the results demonstrated that cellulase hydrolysis could effectively improve the physicochemical and functional properties of DF, thereby paving the way for its development into functional food products.
杨梅渣是一种富含膳食纤维（DF）的营养丰富的物质，但由于缺乏深入的研究，其一直未得到充分利用。本研究旨在研究 DF 的物理化学和功能特性。采用超声酶解处理提取总膳食纤维（DF），并对其进行优化，以生产改性可溶性膳食纤维（MSDF）和不溶性膳食纤维（MIDF）。优化条件下可得到 15.14%的 MSDF，其持水力（WHC）为 54.13 g/g。对 DF 的结构、物理化学和功能特性进行了评价。MSDF 的持水力（WHC）、油持水力（OHC）、膨胀能力（SC）、阳离子交换能力（CEC）和葡萄糖吸附能力（GAC）分别比 DF 高（<0.05），约为 14.15、0.88、1.23、1.22 和 0.34 倍。此外，MSDF 具有较强的自由基清除和降血糖能力，表面形态更具多孔性。傅里叶变换红外（FT-IR）光谱分析表明，酶解降解了纤维素和半纤维素，降低了 DF 的结晶度。总的来说，结果表明纤维素酶水解可以有效地改善 DF 的物理化学和功能特性，为其开发功能性食品铺平了道路。
