Shi Yijie, Liu Chengcheng, Li Wenyue, Min Fenyi, Cao Junwei, Cao Ruibo, Li Mengqing, Liu Xuebo, Sun Lijun
College of Food Science and Engineering, Northwest A & F University, China.
College of Food Science and Engineering, Northwest A & F University, China.
Ultrason Sonochem. 2025 Aug 18;120:107514. doi: 10.1016/j.ultsonch.2025.107514.
This work studied three physical modifications, including ultrasound (US), ball-milling (BM), and cold plasma (CP) on Flammulina velutipes soluble dietary fibres (FV-SDF) regarding the structural and functional properties. Interestingly, BM was indicated to cause the most changes in SDF molecular structures among three modifications, refining surface morphology, significantly decreasing molecular weight, and exposing polar functional groups. This contributed to the greatly modified solubility and decreased viscosity of FV-SDF treated by BM that exerted a strong shear force onto SDF. By contrast, in CP treatment, high-energy particles in plasma stroke on FV-SDF powder, only causing the etching effect on SDF surface, instead of intramolecular regions. This caused the hardly changed molecular weight and slightly decreased viscosity of FV-SDF treated by CP. On the other hand, in US treatment, a mass of bubbles obtained enough vibration energy and then broke, causing cavitation effect, i.e., producing bursting force. As US treatment was performed at the dissolving status, the cavitation effect directly acted in the intramolecular regions of SDF. By this way, the molecular weight of FV-SDF was decreased by ultrasound, which resulted in the decrease in SDF viscosity. Interestingly, the lipolysis process of lipase was significantly retarded by all FV-SDF samples, and this arose from the viscosity characters of the fibres that impacted the direct enzyme-substrate interactions. Conclusively, the above approaches may be selectively applied to modify SDF according to their effects on the structural and functional properties of the fibres, including molecular weight, surface morphology, solubility, viscosity, adsorption capacity, and lipolysis inhibition.
本研究探讨了超声（US）、球磨（BM）和冷等离子体（CP）三种物理改性方法对金针菇可溶性膳食纤维（FV-SDF）结构和功能特性的影响。有趣的是，在这三种改性方法中，球磨被认为对SDF分子结构的改变最大，它细化了表面形态，显著降低了分子量，并使极性官能团暴露出来。这导致了经球磨处理的FV-SDF的溶解性大幅改变，粘度降低，因为球磨对SDF施加了强大的剪切力。相比之下，在冷等离子体处理中，等离子体中的高能粒子撞击FV-SDF粉末，仅对SDF表面产生蚀刻作用，而不是分子内部区域。这使得经冷等离子体处理的FV-SDF分子量几乎不变，粘度略有降低。另一方面，在超声处理中，大量气泡获得足够的振动能量后破裂，产生空化效应，即产生爆破力。由于超声处理是在溶解状态下进行的，空化效应直接作用于SDF的分子内部区域。通过这种方式，超声使FV-SDF的分子量降低，导致SDF粘度下降。有趣的是，所有FV-SDF样品都显著延缓了脂肪酶的脂解过程，这是由于纤维的粘度特性影响了酶与底物的直接相互作用。总之，上述方法可根据其对纤维结构和功能特性（包括分子量、表面形态、溶解性、粘度、吸附能力和脂解抑制）的影响，有选择地应用于改性SDF。
