油橄榄果肉和核壳中膳食纤维的功能特性分析  

Analysis of the Functional Properties of Dietary Fibers from Olive Pulp and Kernel Shell

作　　者：池玉闽 董怡 何强[1] 张文学[1] 向燕[1] 何培君 邓莎 何贵萍[1] 贾利蓉[1] CHI Yumin;DONG Yi;HE Qiang;ZHANG Wenxue;XIANG Yan;HE Peijun;DENG Sha;HE Guiping;JIA Lirong(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610065

出　　处：《现代食品科技》2023年第5期157-163,共7页Modern Food Science and Technology

基　　金：四川省科技厅项目-国际合作计划项目(2021YFH0043);国家自然科学基金青年基金项目(32102039)。

摘　　要：以油橄榄的果肉和核壳为原料,分别制备其水溶性膳食纤维(Soluble Dietary Fiber,SDF)、不溶性膳食纤维(Insoluble Dietary Fiber,IDF)和总膳食纤维(Total Dietary Fiber,TDF),并探究其功能特性及微观结构。结果表明:油橄榄果肉和核壳中TDF含量分别达79.28 g/100 g和86.13 g/100 g,其中以IDF为主。在两种原料中,果肉膳食纤维的功能特性整体强于核壳膳食纤维。其中以果肉SDF的功能特性最优,其持水力为5.15 g/g,膨胀力为5.78 mL/g,持油力为2.45 g/g,葡萄糖吸附能力为21.11 mg/g,胆酸盐吸附能力为84.81 mg/g,胆固醇吸附能力为34.10 mg/g,亚硝酸盐吸附能力为834.57μg/g,扫描电镜显示其颗粒小而疏松,比表面积大。综上,油橄榄的果肉和核壳是良好的膳食纤维来源,其膳食纤维具有一定的辅助减肥、稳定餐后血糖和吸附胆固醇等生理保健作用,可为油橄榄果深加工产业提供一定理论基础。Using olive pulp and kernel shell as raw materials,soluble dietary fibers(SDFs),insoluble dietary fibers(IDFs),and total dietary fibers(TDF)were extracted and their functional properties and microstructures were explored.The mass fractions of TDF in olive pulp and kernel shell reached 79.28 g/100 g and 86.13 g/100 g,respectively,with IDF being the dominant fraction.Overall,the functional properties of pulp dietary fibers were superior to those of kernel shell dietary fibers.The functional properties of SDF in olive pulp were the best,with the water holding capacity of 5.15 g/g,swelling capacity of 5.78 mL/g,oil holding capacity of 2.45 g/g,glucose adsorption capacity of 21.11 mg/g,cholate adsorption capacity of 84.81 mg/g,cholesterol adsorption capacity of 34.10 mg/g,and nitrite adsorption capacity of 834.57μg/g.Scanning electron microscopy revealed that SDF particles in olive pulp were small and loose,with a large specific surface area.In conclusion,olive pulp and kernel shell are excellent sources of dietary fibers with certain physiological functions,such as assisting weight loss,stabilizing postprandial blood glucose,and adsorbing cholesterol.These findings provide a theoretical basis for the deep processing industry of olives.

关 键 词：油橄榄果 膳食纤维 功能特性 吸附能力 

分 类 号：TS201.2[轻工技术与工程—食品科学]