不同分子质量水溶性大豆皮膳食纤维的单糖组成、结构、性质研究  

Monosaccharide Composition,Structure and Properties of Soluble Dietary Fiber with Different Molecular Massfrom Soybean Hulls

作　　者：吴金祥 李荣丽 吴喆超 戴煌 毕洁 张威 肖安红 Wu Jinxiang;Li Rongli;Wu Zhechao;Dai Huang;Bi Jie;Zhang Wei;Xiao Anhong(College of Food Science and Engineering,Wuhan Polytechnic University,Hubei Key Laboratory for Processing and Transformation of Agricultural Product,Key Laboratory of Deep Processing of Major Grain and Oil,Wuhan 430023)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北省农产品加工与转化重点实验室,大宗粮油精深加工省部共建教育部重点实验室,武汉430023

出　　处：《中国粮油学报》2022年第7期39-45,共7页Journal of the Chinese Cereals and Oils Association

摘　　要：以小中大分子质量水溶性大豆皮膳食纤维SDF-1、SDF-2、SDF-3为研究对象,对它们单糖的组成、结构、性质进行表征与分析。结果表明组成3种不同分子质量水溶性大豆皮膳食纤维的单糖单元有葡萄糖、木糖、半乳糖、阿拉伯糖和果糖,但含量不同。3种不同分子质量水溶性大豆皮膳食纤维均具典型的糖类特征和三螺旋结构;SDF-2和SDF-3具有部分结晶,而SDF-1为无定形结构;吸水力、吸油力、吸水膨胀力及黏度为SDF-1<SDF-2<SDF-3;清除羟自由基、阳离子交换能力为SDF-1>SDF-2>SDF-3;胆固醇吸附能力为SDF-1>SDF-3>SDF-2。说明水溶性大豆皮膳食纤维的分子质量大小对其组成分子的单糖单元种类和含量、分子官能团、分子空间结构、结晶和热稳定性、以及性质会产生影响。3种不同分子质量水溶性大豆皮膳食纤维来源于纤维素和半纤维素。随分子质量增大,链间螺旋加缠绕更加紧密,并可形成结晶部分,热稳定性也随之增强。随分子质量增大,羟基、羧基等极性基团增多,吸水力、吸油力、吸水膨胀力、黏度增大;阳离子交换能力和清除羟自由基的能力减小。分子质量最小的SDF-1,因呈无定型状态,羧基等基团暴露充分、空间障碍小,阳离子交换、清除羟自由基和吸附胆固醇的能力最强。The monosaccharide composition,structure and properties of soluble dietary fiber with small,medium and large molecular mass(SDF-1,SDF-2,SDF-3)from soybean hulls were characterized and analyzed.The result indicated that the monosaccharide units that make up threesoluble dietary fiber with different molecular mass from soybean hulls were glucose,xylose,galactose,arabinose and fructose,but the content was different.Three soluble dietary fiber with different molecular mass from soybean hulls had typical sugar characteristics and triple helix structure.SDF-2 and SDF-3 had partial crystallization,and SDF-1 had an amorphous structure.The order of water absorption,oil absorption,water swelling power and viscosity were SDF-1<SDF-2<SDF-3.The order of scavenging hydroxyl free radicals and cation exchange capacity were SDF-1>SDF-2>SDF-3.The order of cholesterol adsorption capacity was SDF-1>SDF-3>SDF-2.The molecular mass of soluble dietary fiber from soybean hulls affected the type and content of monosaccharide units,molecular functional groups,molecular spatial structure,crystallization and thermal stability,and properties.Three soluble dietary fiber with different molecular mass from soybean hulls were derived from cellulose and hemicellulose.With the increase of molecular mass,the spiral and winding between the chains became tighter to form a crystalline part.Therefore,thermal stability was also enhanced.With the increase of molecular mass,polar groups such as hydroxyl and carboxyl groups increased,water absorption,oil absorption,water swelling power and viscosity increased,cation exchange capacity and scavenging hydroxyl free radicals was reduced.SDF-1,which had the smallest molecular mass,and had the strongest ability of cation exchange,hydroxyl radical scavenging and cholesterol adsorption due to its amorphous state,full exposure of carboxyl and other groups and small steric obstacles.

关 键 词：大豆皮 水溶性膳食纤维 三螺旋结构 

分 类 号：TS201.2[轻工技术与工程—食品科学]