高压蒸煮对苹果膳食纤维理化特性及发酵性能的影响  

Effects of High Pressure Heat Process on the Physicochemical Properties and Fermentability of Apple Dietary Fiber

作　　者：郑刚[1] 何李[1] 赵国华[1,2] 

机构地区：[1]西南大学食品科学学院 [2]重庆市农产品加工技术重点实验室,重庆400715

出　　处：《食品与发酵工业》2009年第5期90-93,共4页Food and Fermentation Industries

基　　金：教育部留学回人员基金资助项目(2007-1108)

摘　　要：以苹果干粉为原料提取膳食纤维,采用高压蒸煮方法处理,观察苹果膳食纤维组成及理化性质(持水力、结合水力、膨胀性)变化情况;同时以高压蒸煮处理前后的苹果膳食纤维为灌胃剂和发酵底物,做体内、体外发酵试验,测定粪便和发酵液中短链脂肪酸(SCFA)含量,研究高压蒸煮处理对苹果膳食纤维发酵特性的影响。结果发现:高压蒸煮能提高苹果膳食纤维中水溶性膳食纤维含量,尤其以处理30min最明显,提高幅度高达88.4%;但高压蒸煮使苹果膳食纤维的持水力和结合水力降低,对膨胀性影响不大;体内发酵试验表明,苹果膳食纤维不利于小鼠体内乙酸产生,但有利于丙酸和丁酸产生;与未处理苹果膳食纤维相比,中剂量饲喂高压蒸煮苹果膳食纤维(100mg/kg体重)对小鼠体内发酵产生丙酸和丁酸的效果要优于原膳食纤维。体外发酵试验显示,高压蒸煮处理苹果膳食纤维比原膳食纤维更能促进发酵液中乙酸和丙酸形成,但对丁酸形成影响不大。Dietary fiber was extracted from dry apple powder, and then treated with different high pressure heat process. Changes of composition and physicochemical properties of dietary fiber were analyzed. To determine the effects of high pressure heat processing on in vitro and in vivo fermentability, the untreated and high pressure heat modified dietary fibers were subjected to in vitro fermentation and animal test, and the formation of short chain fatty acid （SCFA） were investigated. The results showed that the fraction of SDF increased 88.4%, water-- holding capacity and water-- binding capacity decreased significantly with treatment last for 30 min, but no great variation was observed for swelling capacity. When compared to untreated one, a medium dosage of 100mg/（kg·bw） of modified dietary fiber can significantly enhanced in vivo formation of propionic and butyric acids irl the mice faces. Furthermore, modified dietary fiber facilitated the for： mation of acetic and propionic acids in vitro fermented liquor, but hindered the formation of butyric acid.

关 键 词：高压蒸煮 苹果膳食纤维 理化特性 发酵 短链脂肪酸 

分 类 号：R151[医药卫生—营养与食品卫生学]