罗汉果渣中水溶性膳食纤维提取工艺的研究

使用正交实验探讨了用化学法从罗汉果渣中提取水溶性膳食纤维的最佳工艺 ,得到最佳工艺条件为 :水浴温度T =95℃ ,pH =5 .0 ,提取液用量为 5mL·g-1,提取时间为15min。在该条件下提取率为 2 .2 1%。再使用目前国际通用的Prosky法一酶解法提取水溶性膳食纤维 ,其提取率为 4.40 %。结果显示 ,单纯从水解工艺来说酶解法优于化学法     

响应面法优化粉渣水不溶性膳食纤维提取的工艺研究

以生产马铃薯浓缩汁的下脚料粉渣为原料,采用化学法中的碱提取法来提取粉渣中水不溶性膳食纤维。通过响应曲面来优化粉渣水不溶性膳食纤维的提取工艺,研究出提取工艺的条件为:提取时间31.92 min、料液比1:20.14(g/m L)、提取温度60.54℃,在此条件下,不溶性膳食纤维得率为72.66%。     

番木瓜渣中不溶性膳食纤维提取工艺研究

采用碱液浸提法提取番木瓜渣中水不溶性膳食纤维,研究了料液比、NaOH浓度、提取温度、提取时间对水不溶性膳食纤维提取率的影响。结果表明,番木瓜渣水不溶性膳食纤维提取的最佳工艺条件为:料液比1∶20 g/mL,NaOH浓度4%,提取时间70 min,提取温度65℃。在此工艺条件下,提取率为30.393%。     

碱水解法优化火棘果渣中水不溶性膳食纤维提取工艺

以火棘果渣为原料,采用碱水解法从火棘果渣中提取膳食纤维,通过单因素试验和正交试验,考察了碱液浓度、浸提时间、浸提温度和料液比对提取的水不溶性膳食纤维含量的影响,并优化提取工艺条件。结果表明,碱水解法提取火棘果渣膳食纤维的最佳工艺条件为碱液浓度0.8%,浸提时间4 h,浸提温度70℃,料液比1︰20(g/mL),在此条件下水不溶性膳食纤维的含量为95.06%,提取率达到52.72%。     

果皮果壳膳食纤维含量及性能测定

以香蕉皮、橘子皮、花生壳、荔枝皮为原料,分别采用热水浸提法和酸碱法制备水溶性膳食纤维和水不溶性膳食纤维,并且测定了后者的持水性和溶胀性。提取水溶性膳食纤维最佳实验条件是p H=7、提取温度为100℃、料液比为1:20、提取时间30min,花生壳水溶性膳食纤维产率最高,达到3.43%。橘子皮提取的水不溶性膳食纤维产率(38.23%)、持水性(4.35g/g)和溶胀性(1.12ml/g)均适中,是比较理想的原料。     

超声辅助酶法提取黑豆水溶性膳食纤维的工艺研究及理化性质分析

采用超声波辅助酶法从黑豆中提取水溶性膳食纤维(SDF),通过单因素试验和正交试验优化黑豆水溶性膳食纤维的提取工艺,其最佳的提取条件为:超声温度40℃、固液比1︰20 g/mL、pH=4、超声时间30 min,黑豆中可溶性膳食纤维的提取率可达18.5%,在该工艺下制得的可溶性膳食纤维膨胀率2 mL/g,持水率1.28 g/g。     

香蕉皮中膳食纤维总量提取的工艺研究

研究了从香蕉皮中提取膳食纤维的两种工艺:酶碱法、纯酶法;确定了最佳提取率的条件:Na OH溶液浓度、水浴时间、α-淀粉酶加酶量、胃蛋白酶加酶量,对提取香蕉皮膳食纤维总量的影响。实验结果表明:Na OH溶液质量分数为5%,水浴时间为50 min,α-淀粉酶加酶量为0.3 g,胃蛋白酶加酶量为0.3 g时,这两种方法对总膳食纤维质量的提取率均达到70%以上。并且分别确定了两种方法所提取的水溶性膳食纤维和非溶性膳食纤维的量,更清楚了解了不同的纤维在香蕉皮中的比例。结果表明:水溶性膳食纤维随实验因素变化不明显,非溶性膳食纤维对各个实验因素较为敏感,在适当的加酶量、Na OH溶液浓度、水浴时间下可得到最优提取。     

超声-微波辅助提取豆粕水溶性膳食纤维及其抗氧化性研究

以豆粕为原料,通过单因素实验研究料液比、超声功率、微波功率及提取时间对豆粕水溶性膳食纤维得率的影响,通过正交实验确定超声波-微波协同提取的最佳工艺条件,并研究豆粕水溶性膳食纤维的抗氧化活性.结果表明,最佳工艺条件为料液比1︰20(g/mL)、超声功率130 W、微波功率500 W和提取时间25 min,在此条件下,得率...     

从柚子皮中提取膳食纤维的研究

通过正交实验确定了柚子皮水溶性膳食纤维的最佳提取工艺条件为 :温度 10 0℃、p H5 .0、时间 15min、提取液用量 10 m L· g- 1。此条件下产率为 7.10 %。同时分别采用化学法、酶法、酶与化学结合法从柚子皮中提取水不溶性膳食纤维 ,并且对 3种方法所得到的水不溶性膳食纤维产品进行了分析比较。结果表明 ,采用酶与化学结合法提取得到的水不溶性膳食纤维产品纯度最高、生理活性最好 ,产率 5 0 .98% ,蛋白质含量 1.35 % ,持水力和膨胀力分别为 2 .0 92 g· g- 1、3.2 5 m L· g- 1。     

花生壳水溶性膳食纤维提取工艺的研究

对花生壳水溶性膳食纤维的化学法提取工艺进行了研究.通过对酸的种类、处理温度、酸的质量分数、液料比与处理时间等影响因素进行单因素及正交实验,获得最佳工艺条件为:处理温度90℃、柠檬酸质量分数w(柠檬酸)=3%、液料比v(提取液)∶m(原料)=12∶1、处理时间120 min.在此条件下水溶性膳食纤维的提取率为7.36%,非淀粉性多糖的质量分数为45.40%.     

Orange juice residues as dietary fiber source for foods

Food snacks using powdered residues from the orange juice industry as a source of dietary fiber were formulated. Six formulations utilizing powdered orange residues with three different moisture levels (25%, 15% and 10%) were elaborated. There were used two basic blends. The first one was 33.3% of orange dry powder, 33.3% of honey, 16.6% of roasted peanut, 16.6% of raisins; the second one was 28.6% of orange powder, 35.7% of honey, 17.85% of roasted peanut, 17.85% of raisins. Snacks had spherical shape with 2.5 cm diameter and a weight close to 10g. The snack moisture was between 12.6 and 17.4%, and their aw between 0.65 and 0.71. The snack chemical composition, on dry matter basis, was 1.6 and 1.9% of ash; 12.3 and 15.2% of lipids; 6.1 and 7.1% of proteins; and 56.2 to 59.6% of carbohydrates; the caloric contribution (calculated) was between 326.8 and 342.9 kcal/100g. The powdered orange residue had 64% of total dietary fiber, 54% of insoluble dietary fiber and 10% of soluble dietary fiber. In the snack the fiber amount fluctuated between 20 and 26% of total dietary fiber; 18 and 22% of insoluble dietary fiber, and 3.0 and 4.5% of soluble dietary fiber. The snack with the higher content of orange residue presented the higher content of dietary fiber. The snacks were well accepted by a sensory panel, without showing differences among treatments.     

Dietary fiber in vegetables cultivated in Chile

The objective of this study was to determine the soluble, insoluble, and total dietary fiber contents in vegetables produced in Chile. The analyses were conducted in the vegetables in the same conditions as they are consumed. Thirty-three vegetables obtained from local markets and the Instituto de Investigaciones Agropecuarias (INIA) were studied. Water and fiber contents were determined in 16 raw and 17 cooked (boiled) samples. Moisture range between 63.2% and 96.2%. Average (+/- sd) total, soluble and insoluble contents, expressed as g% on wet basis were: 3.00 +/- 1.59, range 0.96 7.3; 0.93 +/- 0.50 range; 0.30 2.60, and 2.06 +/- 1.26, range 0.51-5.90 respectively. On dry weight basis total fiber concentration was 30.1 +/- 12.5, with a proportion of 68.5% and 31.5% of the insoluble and soluble form, respectively. On dry weight basis total fiber concentration was 30.1 +/- 12.5, with a proportion of 68.5% and 31.5% of the insoluble and soluble form, respectively. Dietary fiber supply ranged between 1.0 to 10.7 g in the large serving sizes. The ratios insoluble fiber/crude fiber and total dietary fiber/crude fiber did not present constant results. Values ranged between 1.1 and 4.5 (mean 2.2 +/- 1.0) in the former, and from 1.4 to 6.5 (mean 3.2 +/- 1.5) in the latter. We conclude that both soluble and insoluble fiber vary widely among vegetables produced in Chile. This study provides information on the fiber composition of vegetables. Such information may help to choose them according to these variables in order to be used in the prevention or treatment of selected pathologies.     

Dietary fiber in fruits cultivated in Chile

The objective of this study was to determine the total, soluble and insoluble dietary fiber contents in fruits produced in Chile. The analyses were conducted in the fruits as eaten. Thirty eight fruits obtained from local markets and the Instituto de Investigaciones Agropecuarias (INIA) were studied. Water and total, soluble and insoluble dietary fiber were determined in the edible part of each sample. Moisture ranged between 73.1 and 92.4 g/100g. Average (+/- sd) total, soluble and insoluble contents, expresed as g/100 g on wet basis were: 2.41 +/- 1.26, range 0.30 - 5.62; 0.73 +/- 0.50 range 0.07 -2.26 and 1.68 +/- 0.89, range 0.15 -3.36 respectively. On dry weight basis total fiber concentration was 16.5 +/- 8.8, with a proportion of 69.2 +/- 11.2% and 30.8 +/- 11.2% of the insoluble and soluble form, respectively. Dietary fiber supply ranged between 0.6 to 8.4 g in the medium serving sizes. The ratios insoluble fiber/ crude fiber and total fiber/crude fiber did not present constant results. Values ranged between 1.1 and 4.9 (mean 2.5 +/- 1.1) in the former, and from 1.6 to 8.0 (mean 3.6 +/- 1.7) in the latter. It is concluded that both soluble and insoluble fiber vary widely among vegetables fruits produced in Chile. This study provides information on the fiber composition of fruits. Such information may help to choose them according to these variables in order to be used in the prevention or treatment of selected pathologies.     

Dietary fiber content and nitrogen digestibility in Central American foods: Guatemala

The study herein reported presents information on the dietary fiber content of four food groups consumed in Central America. These are: cereals, grains and products; raw and processed beans; raw and processed vegetables, and starchy foods such as potatoes, cassava and plantain. Besides data on soluble and insoluble fiber, data on in vitro protein digestibility are included. The total dietary fiber content of the wheat flour products varied from 1.62 to 2.83% on a fresh basis, with the exception of whole-wheat bread, which showed a 7.57% content. The maize tortilla presented values ranging from 3.96 to 5.21% in respect to beans, and the values for cooked and raw beans fluctuated between 6.36 and 7.00%, independent of the color; however, fried beans reported values from 15.28 to 17.58%. Vegetables contained total dietary fiber values of 1.51 to 4.34, and the tubers, from 1.31 to 2.86%.     

土壤中纤维素分解菌株的筛选及形态观察

本实验从东北农村地区收集的腐烂土样中,分离具有纤维素降解能力的真菌,并通过对其发酵玉米秸产秆膳食纤维进一步考察,将分解膳食纤维含量较高的菌株进行分离纯化和遗传稳定性考察,并对其进行简单的形态学观察。结果表明,菌株JZ-11的发酵液中,膳食纤维含量最高,达到335.25 mg/L,其中可溶性膳食纤维含量为114.29 mg/L,不溶性膳食纤维含量为220.96 mg/L。并对菌丝形态观察,发现具有明显的霉菌特征。     

芹菜中膳食纤维提取工艺研究

研究了酶解芹菜干粉末制备膳食纤维的生产工艺,对影响酶解的因素进行单因素实验。进而响应面实验。最终得出适宜的酶解条件为：加酶量10％（1×10^4U／g）、温度50℃、pH4．5～5．5,在此条件下获得的膳食纤维量较高。纯度分析表明,2种膳食纤维的纯度均较高,且含较多天然叶绿素。故不溶性膳食纤维（IDF）呈淡绿色,可溶性膳食纤维（SDF）呈乳白色。     

Use of nopal dietary fiber in a powder dessert formulation

The development of diverse types of foods of low caloric value and with high content in dietary fiber have occupied a preponderant place in the food industry in the last years, due to the growing interest of the consumers for a healthy and nutritious diet. Pre-cooked or quick to prepare foods are attractive for the time they save; if to this you add their nutritious value, the attractiveness is even greater. For this reason, this study analyzes different formulations of a powder to prepare a dessert (flan), with different percentages of incorporation of nopal flour, as a source of dietary fiber (16%, 18%, 20%). Two flavors (melon and banana) were tried. It was observed that the flan flavored with banana and with 16% of nopal flour, reached better sensorial characteristics. Greater percentages of nopal flour negatively affected the sensorial characteristics, mainly flavor, color and texture. The analysis showed that the powder presented 5.7% of moisture, low water activity (0.48) and therefore a low total recount of microorganisms. The content of protein was high (27.2%), the ether extract low (2.0%) similar to the caloric contribution (40 Kcal/portion). The flan showed a 9.8% of total dietary fiber, being greater the contribution of soluble fiber (6.1%) than that of insoluble fiber (3.7%). Due to these characteristics this formulation could be considered as a food that provides benefits for the human health.     

Nutritional quality of the protein of the false lentil (Vicia sativa ssp. abovata (Ser) Gaudin

The common vetch (Vicia sativa) is a legume that grows spontaneously in the central zone of Chile. It is consumed by the rural population, as lentil, and frequently it is utilized in animal feeding. The objective of the present work was to study the biological quality of its protein and protein digestibility, as well as its dietary fiber pattern. The samples studied were provided by the Instituto de Investigaciones Agropecuarias (INIA), where in its chemical composition, dietary fiber, biological protein quality (PER) and apparent and true protein digestibility, were determined. Results showed a high protein concentration (23.5%), higher than (in the legumes commonly consumed. Total dietary fiber and its fractions, insoluble and soluble fiber, attained values of 14.2%, 13.2% and 1.0% respectively. The PER in the raw material was 1.30 +/- 0.44 and 1.32 +/- 0.37 in the cooked one; supplementation with 0.15% DL-methionine caused a rise to 2.43 +/- 0.32, the casein value being 3.02 +/- 0.36. True digestibility was 76.2 +/- 2.0 in the raw material, and 73.8 +/- 2.2 in the cooked one. These findings suggest that common vetch has no termolabile toxics, which are normally present in legumes. However, the literature mentions that it contains a neurotoxic, the B-ciano-L-alanine. The present study suggests that common vetch is a promisory food resource; thus, it is highly desirable that studies be undertaken oriented to determine the toxicity in this food.     

The dietary fiber fraction in raw and processed foods

The purpose of the present study was to estimate dietary fiber components in raw vegetables and processed by different methods. Samples of 8 raw, 15 boiled, 5 fermented, 5 fried and 2 canned vegetables were analyzed. Results indicated the sample vegetables after being boiled, canned, fermented and fried, presented alterations in the dietary fiber insoluble and soluble components, e.i., by interaction or solubility tending to an increase or decrease of its components. Results obtained in the dietary fiber components of processed vegetables, in the sample analyzed, presented variations among them with the different processing techniques.     

燕麦可溶性膳食纤维的生理功能及应用

本文简要介绍了燕麦膳食纤维的生理功能、在食品行业中的应用,以及目前的研究现状。