改性方式对红花籽粕可溶性膳食纤维理化性质和吸附特性的影响

为改善红花籽粕可溶性膳食纤维的部分理化性质和其吸附特性，以红花籽粕为原料，分别考察碱-酶法、酶-高温蒸煮法、碱-高温蒸煮法3种不同改性方式对其可溶性膳食纤维（SDF）的持水力、膨胀力、持油力等部分理化性质及对葡萄糖、阳离子、胆固醇和亚硝酸根离子吸附能力的影响。结果表明，碱-高温蒸煮法优于其他两种方法，碱-高温蒸煮法改性的红花籽粕SDF的持水力、膨胀力和持油力最佳，分别为5.58 g/g、3.98 mL/g和4.38 g/g；对葡萄糖吸附能力为16.08 mmol/g，在1% NaOH添加量为1～4 mL时，阳离子吸附效果最佳；在pH为2和7时，对胆固醇吸附能力分别为7.68 mg/g、10.14 mg/g，对亚硝酸盐吸附能力为56.43 μg/g、30.53 μg/g。

Effects of modification methods on physicochemical properties and adsorption of soluble dietary fiber from safflower seed meal

In order to improve some physicochemical properties and absorption property of soluble dietary fiber from safflower seed meal, taking safflower seed meal as raw material, the effects of three different modification methods of alkali-enzyme method, enzyme-high-temperature cooking method and alkali-high-temperature cooking method on some physicochemical properties of soluble dietary fiber (SDF), such as water holding capacity, swelling capacity and oil holding capacity as well as the adsorption capacity of glucose, cation, cholesterol and nitrite ions were investigated. The results showed that alkali-high-temperature cooking method was superior to the other two methods. The water holding capacity, swelling capacity and oil holding capacity of safflower seed meal SDF modified by alkali-high-temperature cooking method were the optimal, which were 5.58 g/g, 3.98 ml/g and 4.38 g/g, respectively. The glucose adsorption capacity was 16.08 mmol/g. When the 1% NaOH addition was 1-4 ml, the cationic adsorption effect was the optimal. At pH 2 and 7, the adsorption capacities for cholesterol were 7.68 mg/g and 10.14 mg/g, and for nitrite were 56.43 μg/g and 30.53 μg/g, respectively.