高温蒸煮-复合酶法制备绿豆皮可溶性膳食纤维及体外降血糖作用研究  

Preparation of Soluble Dietary Fiber from Mung Bean Hull by High-Temperature Cooking and Compound Enzyme Method and Its in vitro Hypoglycemic Effect

作　　者：张向辉 罗磊[1] 段雪莹 李瀚姝 赵一帆 杨浩昆 马潇 Zhang Xianghui;Luo Lei;Duan Xueying;Li Hanshu;Zhao Yifan;Yang Haokun;Ma Xiao(Henan Agricultural Products Drying Equipment Engineering Technology Research Center,School of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023)

机构地区：[1]河南省农产品干燥装备工程技术研究中心,河南科技大学食品与生物工程学院,洛阳471023

出　　处：《中国粮油学报》2022年第12期59-66,共8页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金联合基金项目(U1304330);河南省科技攻关计划项目(182102110140)。

摘　　要：以绿豆皮为原料,采用高温蒸煮-复合纤维素酶和木聚糖酶法提取可溶性膳食纤维,探讨不同因素对得率的影响,并探究其体外降血糖作用。结果表明,最佳条件为料液比1∶30 g/mL、蒸煮温度120℃、蒸煮45 min、木聚糖酶0.75%、纤维素酶1.5%、酶解120 min、温度50℃,得率20.12%;高温蒸煮-复合酶处理后,持水力、持油力、膨胀力分别提升了49.86%、136.96%、103.54%;葡萄糖扩散抑制能力在60 min时提升了68.92%,葡萄糖吸附力在可溶性膳食纤维浓度为0.5%时提升了112.68%,α-淀粉酶最大抑制率提升了54.41%;动力学实验表明,可溶性膳食纤维处理前后对α-淀粉酶抑制类型均为非竞争型抑制。Soluble dietary fiber was extracted by high-temperature cooking with complex cellulase and xylanase by using mung bean skin as raw material in the present study. The influence of different factors on the yield and its hypoglycemic effect in vitro was investigated in the present study. The results showed that the optimal conditions were: solid-liquid ratio 1∶30 g/mL, cooking temperature 120 ℃, cooking 45 min, xylanase 0.75%, cellulase 1.5%, enzymatic hydrolysis 120 min, temperature 50 ℃, the yield was 20.12%;After high-temperature cooking compound enzyme treatment, the water holding capacity, oil holding capacity, and swelling capacity were increased by 49.86%, 136.96% and 103.54%, respectively;the glucose diffusion inhibition capacity was increased by 68.92% at 60 min, and the glucose adsorption capacity was 0.5% when the soluble dietary fiber concentration was% increased by 112.68%, and the maximum inhibition rate of α-amylase increased by 54.41%;kinetic experiments showed that the inhibition types of α-amylase before and after soluble dietary fiber treatment were all non-competitive inhibition.

关 键 词：绿豆皮 膳食纤维 高温蒸煮 纤维素酶 木聚糖酶 体外降血糖 

分 类 号：TS201.2[轻工技术与工程—食品科学]