改性对废弃大白菜外叶不溶性膳食纤维结构和功能性质的影响  

Effect of Modification on the Structure and Functional Properties of Insoluble Dietary Fiber from the Discarded Outer Leaves of Chinese Cabbage

作　　者：张宇硕 张家琦 赵建军[2] 顾爱侠[2] 秦鹏 程鑫颖 金佳桐 周茜[1] 赵文[1] ZHANG Yushuo;ZHANG Jiaqi;ZHAO Jianjun;GU Aixia;QIN Peng;CHENG Xinying;JIN Jiatong;ZHOU Qian;ZHAO Wen(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China;College of Horticulture,Hebei Agricultural University,Baoding 071000,China;Hebei Chenguang Detection Technology Service Co.Ltd.,Handan 056000,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]河北农业大学园艺学院,河北保定071000 [3]河北晨光检测技术服务有限公司,河北邯郸056000

出　　处：《食品科学》2025年第8期81-91,共11页Food Science

基　　金：河北省自然科学基金生物农业联合基金重点项目(C2022204256)。

摘　　要：为促进我国废弃大白菜外叶的高值化利用,以废弃大白菜外叶不溶性膳食纤维(cabbage outer leaves’insoluble dietary fiber,CIF)为对象,采用高温高压、超微粉碎和植物乳植杆菌发酵3种改性方法对其进行改性,明确不同改性对CIF结构和功能性质的影响。结果显示,改性后的CIF表面结构粗糙多孔,粒径减小,比表面积增大,结晶度增加,具有更好的热稳定性;高温高压改性对CIF持水力、膨胀力、胆固醇吸附能力和胆酸钠吸附能力的改善效果最好,分别提高了13.08%、151.32%、294.98%和131.75%;超微粉碎对CIF的α-葡萄糖苷酶活性抑制能力改善效果最好,提高了110.05%,且具有最高的自由基清除能力;发酵改性对CIF的持油力、葡萄糖吸附能力和α-淀粉酶活性抑制能力改善效果最好,分别提高了33.13%、118.18%和31.00%。综上,3种改性后的CIFs在调节血糖血脂和抗氧化活性方面均具有较好的表现,可作为良好的功能性食品原料。In this study,the impacts of three modification methods on the structure and functional properties of discarded Chinese cabbage outer leaves’insoluble dietary fiber(CIF)was examined.The results showed that modified CIF had a rough and porous surface structure,with a reduced particle size,an increased specific surface area,an increased crystallinity,and better thermal stability compared with native CIF.The most pronounced improvement in water-holding capacity,swelling capacity,cholesterol adsorption capacity and sodium cholate adsorption capacity was found for CIF subjected to high temperature/high pressure treatment,which increased by 13.08%,151.32%,294.98%,and 131.75%relative to CIF,respectively.Superfine grinding caused the most significant improvement inα-glucosidase inhibitory activity,which increased by 110.05%in comparison with CIF,and superfine ground CIF had the highest free radical scavenging capacity.Lactobacillus plantarum fermentation resulted in the largest improvement in oil-holding capacity,glucose adsorption capacity andα-amylase inhibitory activity,which increased by 33.13%,118.18%,and 31.00%compared with CIF,respectively.In conclusion,all three modified CIFs showed good performance in regulating blood sugar and lipid and possessed antioxidant activity,and thus could be used as an ingredient for functional foods.

关 键 词：大白菜 不溶性膳食纤维 高温高压 超微粉碎 发酵 

分 类 号：TS209[轻工技术与工程—食品科学]