College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
Wuhan Sanji Food Technology Co., Ltd., Wuhan, Hubei 430070, China.
Int J Biol Macromol. 2024 Aug;275(Pt 1):134082. doi: 10.1016/j.ijbiomac.2024.134082. Epub 2024 Jul 31.
Three environmentally friendly organic acids, acetic acid, citric acid and oxalic acid, were used to treat citrus insoluble dietary fiber (CIDF) in present study, aiming to explore the changes in structural properties as well as their inhibitory effects on starch digestion. The results showed that organic acid treatment significantly reduced the particle size of all three CIDFs, with rougher and folded surfaces, improved crystallinity and thermal stability. During in vitro digestion, it was found that organic acid treatment could increase the particle size and viscosity of digestion, and also effectively enhance the inhibitory ability of α-glucosidase activity, resulting in a further blockage of starch digestion. The starch digestion in oxalic acid-treated group (with 3 wt% addition) was significantly reduced by 18.72 % compared to blank group and 9.05 % compared to untreated. These findings provide evidence of the potential of organic acid-treated insoluble dietary fiber as a functional food.
本研究采用三种环保型有机酸（乙酸、柠檬酸和草酸）对柑橘不溶性膳食纤维（CIDF）进行处理，旨在探讨其结构特性的变化及其对淀粉消化的抑制作用。结果表明，有机酸处理显著减小了三种 CIDF 的粒径，表面变得更加粗糙和褶皱，结晶度和热稳定性提高。体外消化实验发现，有机酸处理可增加消化物的粒径和黏度，并有效增强α-葡萄糖苷酶活性的抑制能力，从而进一步阻断淀粉消化。与空白组相比，添加 3wt%草酸处理组的淀粉消化率降低了 18.72%，与未处理组相比降低了 9.05%。这些发现为将有机酸处理的不溶性膳食纤维作为功能性食品提供了证据。
