| 脱乙酰魔芋葡甘聚糖性质及其脂类结合能力研究 |
| |
| 引用本文： | 冯观萍,李美英,林虹仪,孙远明.脱乙酰魔芋葡甘聚糖性质及其脂类结合能力研究[J].现代食品科技,2017,33(2):35-40. |
| |
| 作者姓名： | 冯观萍 李美英 林虹仪 孙远明 |
| |
| 作者单位： | （华南农业大学食品学院，广东省食品质量安全重点实验室，广东广州 510642）,（华南农业大学食品学院，广东省食品质量安全重点实验室，广东广州 510642）,（华南农业大学食品学院，广东省食品质量安全重点实验室，广东广州 510642）,（华南农业大学食品学院，广东省食品质量安全重点实验室，广东广州 510642） |
| |
| 摘 要： | 采用红外及X-衍射等分析手段表征魔芋葡甘聚糖(KGM)与脱乙酰魔芋葡甘聚糖(Da-KGM)结构并比较其持水性和粘度,以纤维素为对照,采用体外模拟人体胃及肠道的pH环境,对比分析KGM及Da-KGM对脂肪及胆固醇的吸附能力。结果显示KGM脱乙酰基后1733 cm~(-1)处的乙酰基的特征吸收峰消失,结晶度增加,持水性下降83.7%,高粘度特性丧失;相比纤维素,KGM具有良好的脂肪及胆固醇吸附能力,其吸附总量随样品质量、吸附时间和胆固醇浓度的增加而增大,与天然KGM相比,Da-KGM的脂肪及胆固醇吸附能力降低,可能是因为KGM脱除乙酰基后KGM分子链间氢键作用加强致使与脂类结合位点减少,以及高粘度特性消失致使对脂类的直接包裹能力下降,提示KGM经脱乙酰加工成魔芋食品后在肠道与脂类的结合能力下降,其减肥降脂的生理功效可能受到影响。
|
| 关 键 词： | 魔芋葡甘聚糖 脱乙酰基 脂肪吸附 胆固醇吸附 |
| 收稿时间： | 2016/1/20 0:00:00 |
Study on the Physicochemical Properties and Lipid Adsorption Capacity of Deacetylated Konjac Glucomannan |
| |
| FENG Guan-ping,LI Mei-ying,LIN Hong-yi and SUN Yuan-ming.Study on the Physicochemical Properties and Lipid Adsorption Capacity of Deacetylated Konjac Glucomannan[J].Modern Food Science & Technology,2017,33(2):35-40. |
| |
| Authors: | FENG Guan-ping LI Mei-ying LIN Hong-yi and SUN Yuan-ming |
| |
| Affiliation: | (Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China),(Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China),(Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China) and (Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China) |
| |
| Abstract: | The structures of konjac glucomannan (KGM) and deacetylated konjac glucomannan (Da-KGM) were analyzed using Fourier transform-infrared spectroscopy (FT-IR) and X-ray diffraction analysis, and the water-holding capacity and viscosity of KGM and Da-KGM were compared. With cellulose as a control, an in vitro simulation of the human gastrointestinal tract was prepared, and the fat- and cholesterol-adsorption capacities of KGM and Da-KGM were compared. The results showed that, after deacetylation, the characteristic absorption peak of the acetyl group at 1733 cm-1 of KGM disappeared, the degree of crystallinity increased, the water holding capacity decreased by 83.7%, and the characteristic high viscosity was lost. Compared with cellulose, KGM had a higher capacity to adsorb fat and cholesterol, and the total adsorption capacity increased with increasing sample mass, adsorption time, and cholesterol concentration. Compared with natural KGM, Da-KGM exhibited a decreased capacity to adsorb fat and cholesterol. This might be due to the strengthening of hydrogen bonds between KGM molecular chains, leading to a reduction in the number of binding sites between KGM and lipids and the disappearance of the characteristic high viscosity, causing a decrease in the capacity of KGM to directly bind with lipids. These results indicated that the lipid-binding capacity of KGM in the intestinal tract was reduced after deacetylation, and that its physiological function (weight loss effect) might be affected. |
| |
| Keywords: | konjac glucomannan deacetylation fat adsorption cholesterol adsorption |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《现代食品科技》浏览原始摘要信息 |
|
点击此处可从《现代食品科技》下载全文 |
|
