酶解制备竹笋可溶性膳食纤维及其抗氧化活性研究  

Preparation and Antioxidant Activity of Bamboo Shoot Soluble Dietary Fiber Extracted by Enzyme Method

作　　者：万仁口 贺杨正 李功景 张兵[1] 李红艳[1] 邓泽元[1] Wan Renkou;He Yangzheng;Li Gongjing;Zhang Bing;Li Hongyan;Deng Zeyuan(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌330047

出　　处：《中国食品学报》2021年第3期153-160,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：食品科学与技术国家重点实验室目标导向课题(SKLF-ZZA-201910)。

摘　　要：以竹笋为原料,通过单因素和正交试验探讨纤维素酶酶解pH值、酶解温度、酶添加量以及酶解时间对竹笋可溶性膳食纤维(SDF)的影响,测定其可溶性膳食纤维、不溶性膳食纤维(IDF)以及总膳食纤维(TDF)醇提取液的抗氧化能力。结果表明,最佳的酶解pH值为5.0,酶解温度45℃,酶添加量0.7%,酶解时间3.5 h。竹笋3种膳食纤维的乙醇提取液SDF_(E),TDF_(E)及IDF_(E)均具有一定的抗氧化活性,三者抗氧化能力排序为SDF_(E)>TDF_(E)>IDF_(E)。在质量浓度为20 mg/mL时,SDF_(E)、TDF_(E)和IDF_(E)三者的DPPH·清除率分别为75.77%,16.9%和14%,ABTS^(+)清除率分别达70.2%,30.0%和13.1%。膳食纤维提取液的DPPH自由基清除率、ABTS^(+)自由基清除率及铁还原能力等3个抗氧化指标与其含量均呈显著正相关性,其中铁还原能力的相关系数R2在0.92~0.98之间。In this study,bamboo shoots were used as raw materials to study the effects of pH,temperature,amount and time of cellulase enzymatic hydrolysis on soluble dietary fiber(SDF)by single factor and orthogonal experiments.Besides,the antioxidant capacity of ethanol extract of soluble dietary fiber,insoluble dietary fiber(IDF),and total dietary fiber(TDF)was determined.The highest extraction rate of soluble dietary fiber was obtained under the conditions:pH 5.0,temperature 45℃,enzyme dose 0.7%and hydrolysis time 3.5 h.The three kinds of ethanol extracts SDF_(E),TDF_(E) and IDF_(E) of bamboo shoot dietary fiber all have certain antioxidant activity and follow the order SDF_(E)>TDF_(E)>IDF_(E).At a concentration of 20 mg/mL,the DPPH·clearance rates of SDF_(E),TDF_(E) and IDF_(E) were 75.77%,16.9%and 14%,respectively,and the ABTS^(+)clearance rates were 70.2%,30.0%and 13.1%,respectively.There were strong positive correlations between DPPH free radical scavenging rate,ABTS^(+)free radical scavenging rate and iron reducing capacity of dietary fiber extracts,and the correlation coefficient R2 of iron reducing capacity was range from 0.92 to 0.98.

关 键 词：竹笋 膳食纤维 酶水解 乙醇提取液 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]