高温蒸煮结合蜗牛酶法改性葡萄皮不溶性膳食纤维工艺优化及体外降血糖作用  

Optimization of High-temperature Steaming Combined with Snail Enzymatic Modification of Insoluble Dietary Fiber from Grape Peel and Its in Vitro Hypoglycemic Effect

作　　者：季佳琪 李明初 李冬霞 谭雅宁 高爽[1] 王颉[1] 牟建楼[1] JI Jiaqi;LI Mingchu;LI Dongxia;TAN Yaning;GAO Shuang;WANG Jie;MU Jianlou(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《食品工业科技》2024年第16期249-258,共10页Science and Technology of Food Industry

基　　金：河北省重点研发计划“葡萄酒酿造关键技术研究”(19227120D)。

摘　　要：以葡萄皮为原料,采用高温蒸煮结合蜗牛酶法对葡萄皮不溶性膳食纤维(insoluble dietary fiber,IDF)进行改性处理,旨在提高可溶性膳食纤维(soluble dietary fiber,SDF)得率以及改善SDF和IDF的理化性质。研究不同因素对SDF得率的影响,并对改性前后的膳食纤维进行理化指标的测定。结果表明,适宜的改性工艺条件为:蒸煮时间60 min、蒸煮温度120℃、料液比1:25 g/mL、酶添加量3.50%、酶解温度34.0℃、酶解时间55 min,此工艺下SDF得率为10.25%。改性后SDF的持水力、持油力、膨胀力相比改性前SDF分别提高了1.74、1.53、1.13倍,改性后IDF的持水力、持油力、膨胀力相比改性前IDF分别提高了1.01、1.26、1.27倍。与未改性的SDF和IDF相比,改性后的SDF和IDF的结构变得更加疏松,且葡萄糖吸附能力、葡萄糖透析延迟指数和α-淀粉酶的抑制作用均显著(P<0.05)提高,其中改性后的SDF的葡萄糖吸附能力最强,葡萄糖透析延迟指数也均高于其它膳食纤维样品,在8 mg/mL时对α-淀粉酶的抑制率达到最大值(54.71%)。综上,高温蒸煮结合蜗牛酶法改性的葡萄皮SDF和IDF具有更为良好的特性,为改性葡萄皮膳食纤维提供了理论依据。The insoluble dietary fiber(IDF)of grape skins was modified by high-temperature steaming combined with the snail enzyme method using grape skins as raw material,the aim of this study was to increase the yield of soluble dietary fiber(SDF)and improve the physicochemical properties of SDF and IDF.The effects of different factors on the yield of SDF were studied,and the physicochemical indexes of dietary fiber before and after modification were determined.The experimental results were as follows:Steaming time of 60 minutes,steaming temperature of 120℃,the material to liquid ratio was 1:25 g/mL,enzyme addition of 3.50%,enzymatic hydrolyswas temperature of 34.0℃,and enzymatic hydrolysis time of 55 minutes.Under these conditions,the yield of SDF was 10.25%.The water holding capacity,oil holding capacity,and swelling capacity of modified SDF were increased by 1.74,1.53,and 1.13 times,respectively.The water holding capacity,oil holding capacity,and swelling capacity of the modified IDF were increased by 1.01,1.26,and 1.27 times,respectively.Compared with the unmodified SDF and IDF,the structure of the modified SDF and IDF became more loose,and the glucose adsorption capacity,glucose dialysis retardation index,andα-amylase inhibition were significantly improved.Among them,the modified SDF had the strongest glucose adsorption capacity,and the glucose dialysis delay index was also higher than other dietary fiber samples.When the addition amount was 8 mg/mL,the inhibition rate of the modified SDF onα-amylase reaches its maximum value(54.71%).In summary,the modified SDF and modified IDF had better characteristics,which would provide a theoretical basis for modified grape skin dietary fiber.

关 键 词：葡萄皮 不溶性膳食纤维 可溶性膳食纤维 高温蒸煮 蜗牛酶 

分 类 号：TS209[轻工技术与工程—食品科学]