蒸制对甘薯可溶性膳食纤维提取、理化性质及消化特性的影响  

Effects of Steaming Processing on the Extraction,Physiochemical Properties and Digestion Properties of Sweet Potato Soluble Dietary Fiber

作　　者：刘步瑜 刘兴泉[1] 张治国[2] 吴列洪[3] 蔡静 杨开[4] 吴卫成[2] Liu Buyu;Liu Xingquan;Zhang Zhiguo;Wu Liehong;Cai Jing;Yang Kai;Wu Weicheng(College of Food and Health,Zhejiang A&F University,Hangzhou 311300;Food Science Institute,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021;Institute of Crops and Nuclear Technology Utilization,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021;College of Food Science and Technology,Zhejiang University of Technology,Deqing 313299,Zhejiang)

机构地区：[1]浙江农林大学食品与健康学院,杭州311300 [2]浙江省农业科学院、食品科学研究所,杭州310021 [3]浙江省农业科学院、作物与核技术利用研究所,杭州310021 [4]浙江工业大学食品科学与工程学院,浙江德清313299

出　　处：《中国食品学报》2024年第2期140-150,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省“领雁”研发攻关计划项目(2022C02041);浙江省“三农九方”科技协作计划项目(2022SNJF008)。

摘　　要：目的:考察蒸制前、后甘薯中可溶性膳食纤维(SDF)提取、组成及性质的差异。方法:为获得高品质甘薯SDF,以提高提取得率和SDF总多糖含量为目标,采用响应面分析和满意度函数方法优化料液比、提取温度、提取时间3个参数,建立甘薯SDF提取工艺。从蒸制前、后的甘薯中提取得到生鲜甘薯膳食纤维(SDF-F)和蒸制甘薯膳食纤维(SDF-S),对比两者提取得率、多糖组成、膳食纤维含量以及持水力和持油力等理化性质差异,并做体外模拟消化试验。结果:优化的提取工艺参数为:料液比1∶16、提取温度40℃、提取时间40 min。在此工艺条件下,SDF-S的提取得率【(6.13±0.25)%vs(2.89±0.18)%】、中性多糖含量【(59.31±0.73)%vs(46.83±0.63)%】、酸性多糖含量【(25.36±0.48)%vs(9.60±0.14)%】、膳食纤维含量【(54.71±6.70)%vs(35.69±3.25)%】、持水力【(4.60±0.31)g/g vs(3.27±0.21)g/g)】和持油力【(3.30±0.40)g/g vs(1.82±0.28)g/g)】显著高于SDF-F(P<0.05),而SDF-F的抗消化性优于SDF-S。结论:蒸制处理虽提高了甘薯SDF的可及性,但导致SDF的抗消化性减弱。Objective:This work was aimed to analysis the influence of steaming processing on the extraction,physiochemical properties,and digestion properties of sweet potato soluble dietary fiber(SDF).Methods:The response surface methodology and desirability function were conducted to optimize the solid-liquid ratio,extract temperature,and extract time of sweet potato SDF extraction for higher yield and total sugar content.SDF from steamed sweet potato(SDF-S)and from fresh sweet potato(SDF-F)were extracted by the optimized parameters.The yield,polysaccharide composition,and dietary fiber content,as well as water holding capability and oil holding capability,were measured to compare the differences of two SDF.Besides,simulated digestion in vitro was performed to assess the digestion properties.Results:The optimized parameters were 1∶16 of solid-liquid ration,40℃of extraction temperature,and 40 min extraction time.The SDF-S showed significantly higher yield[(6.13±0.25%)vs(2.89±0.18)%],neutral polysaccharide content[(59.31±0.73)%vs(46.83±0.63)%],acidic polysaccharide content[(25.36±0.48)%vs(9.60±0.14)%],dietary fiber content[(54.71±6.70)%vs(35.69±3.25)%],water holding capability[(4.60±0.31)g/g vs(3.27±0.21)g/g]and oil holding capability[(3.30±0.40)g/g vs(1.82±0.28)g/g]than SDF-F(P<0.05),while the SDF-F showed better resistance to digestion than SDF-S.Conclusion:Steaming processing improved the accessibility of sweet potato SDF but weakened its resistance to digestion.

关 键 词：甘薯 蒸制 可溶性膳食纤维 中性多糖 酸性多糖 模拟消化 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]