不同工艺黑木耳不溶性膳食纤维的理化特性研究  

STUDIES ON PHYSICOCHEMICAL PROPERTIES OF THE INSOLUBLE DIETARY FIBERS PREPARED FROM AURICULARIA AURICULA WITH DIFFERENT TREATMENTS

作　　者：何杰民[1] 李春阳[2] 张拥军[1] 陈萍[1] 李佳[1] 

机构地区：[1]中国计量学院生命科学学院,杭州310018 [2]江苏省农业科学院农产品加工研究所,南京210014

出　　处：《营养学报》2012年第4期344-348,共5页Acta Nutrimenta Sinica

基　　金：浙江省自然科学基金项目(No.Y3100539);浙江省科技创新团队项目(No.2010R50028)

摘　　要：目的探讨不同处理工艺对黑木耳不溶性膳食纤维(IDFs)营养成分及理化性质的影响。方法采用水、纤维素酶以及碱液分别制备不同种类膳食纤维,通过营养成分、水合能力(包括吸水力、持水性、膨胀率、膨胀力)、吸附性能(包括持油性、胆固醇及胆汁酸吸附能力、亚硝酸根离子吸附能力)测定,分析处理工艺对黑木耳IDFs的影响。结果黑木耳子实体与不同IDFs间营养成分存在一定差异,尤其总膳食纤维(TDF)与氨基糖差异较大,其中碱处理获得的IDF的TDF与氨基糖含量最高,分别是子实体的2.79倍与1.17倍,水处理与酶处理IDFs比子实体略高;处理工艺对黑木耳IDFs的理化性质亦产生较大影响,酶处理获得的IDF的水合能力与吸附性(除持油力略低于子实体外)最好,其次为水处理,均优于子实体,其中影响最大的是吸附胆酸钠能力,1 mmol胆酸钠浓度下,酶处理IDF吸附胆酸钠能力可达子实体的4.04倍,而碱处理IDF水合能力与吸附性均差于子实体。结论不同处理工艺对黑木耳IDFs的营养成分及理化性质均产生较大影响,本实验为黑木耳膳食纤维的开发利用提供了基础研究数据。Objective To study the effect of different treatments on the physicochemical properties of Auricularia auricula insoluble dietary fibers（IDFs）.Method The IDFs were extracted from Auricularia auricula by three treatments（water extraction,cellulose enzyme extraction and alkali extraction）,and the effect of treatments were analyzed by determinations of nutritional composition,hydration capacity（water absorption,water holding capacity,swelling capacity） and adsorption capacity（oil-holding capacity,cholesterol / bile acid / nitrite ion adsorption capacity）.Results There was some disparities between the fruit body and the IDFs on nutritional composition,especially the content of total dietary fiber（TDF） and amino-sugar.The contents of TDF and amino-sugar in the alkali extract of IDF were 2.79 times and 1.17 times of the content in fruit body respectively,and those in the IDF water extract and enzyme extract were both slightly higher than the fruit body.The hydration and the adsorption capacity（except oil-holding capacity） of the IDF enzyme extract was the best,then next the water extract,both better than the fruit body.The treatments also had great influence on the cholate adsorption capacity.The sodium cholate adsorption capacity of the IDF enzyme extract was 4.04 times of the fruit body at 1 mmol/L of sodium cholate.The hydration and adsorption capacity of the IDF alkali extract was worse than the fruit body.Conclusion The different treatments influence greatly the nutritional composition and physicochemical properties of black fungus IDFs,and this experiment provides the scientific data for development and utilization of black fungus dietary fibers.

关 键 词：黑木耳 膳食纤维 营养成分 理化特性 

分 类 号：S646.6[农业科学—蔬菜学]