芦笋老茎可溶性膳食纤维提取及结构表征和功能性研究  

Soluble dietary fiber extraction and structural characterization of oldstems of asparagus and functional studies

作　　者：张焕 张平平 李想 王丰 赵晨晨 Zhang Huan;Zhang Pingping;Li Xiang;Wang Feng;Zhao Chenchen(College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300392,China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300392

出　　处：《天津农学院学报》2024年第3期51-58,共8页Journal of Tianjin Agricultural University

基　　金：天津农学院研究生校级科研创新项目(2021XY017);天津市科技计划项目(20ZYCGSN00450)。

摘　　要：为研究芦笋老茎可溶性膳食纤维(SDF)的结构表征和功能性,将芦笋老茎经纤维素酶酶解处理后,以酶法(淀粉酶、糖化酶)提取SDF,采用单因素及响应面分析法优化提取工艺,并对SDF的微观结构、功能性进行研究。结果表明,经纤维素酶酶解后的芦笋老茎SDF最佳提取工艺为:淀粉酶添加量0.5%、糖化酶添加量0.20%、酶解时间2h、酶解温度65℃,在此提取条件下酶解SDF(Ms)与未酶解SDF(Ws)经红外光谱扫描后均具有典型的多糖特征。电镜扫描表明,Ms结构相较于Ws具有更大表面积且呈蜂窝状。Ms与Ws相较,持水性提高1.2倍,持油性提高1.55倍,热稳定性较强。本研究结果为芦笋老茎可溶性膳食纤维的再利用提供了相应理论依据。In order to study the structural characterization and functionality of soluble dietary fiber(SDF)of asparagus old stem,the old stem of asparagus was treated by cellulase enzymatic digestion,and SDF was extracted by enzymatic method(amylase,glycosylase),and the extraction process was optimized by univariate and response surface analysis,and the microstructure and function of SDF were studied.The results showed that the optimal extraction process of SDF of asparagus old stem after cellulase enzymatic digestion was 0.5%of amylase addition,0.20%of glycosylase addition,2 h enzymatic digestion time,and 65℃.Enzymatic SDF(Ms)in comparison with unenzed SDF(Ws)under this extraction condition.After infrared spectral scanning,both Ms and Ws had typical polysaccharide characteristics.Electron microscopy scanning showed that the Ms structure had a larger surface area and was honeycomb-shaped than Ws.Compared with Ws,Ms had 1.2 times more water retention,1.55 times more oil holding,and stronger thermal stability.The results of this study can provide corresponding theoretical basis for the reuse of soluble dietary fiber in asparagus old stems.

关 键 词：芦笋老茎 可溶性膳食纤维 提取 结构表征 功能性 

分 类 号：TQ911[化学工程] TS255.1[轻工技术与工程—农产品加工及贮藏工程]