香蕉皮中水溶性膳食纤维的提取及其抗氧化性研究

以香蕉皮为原料,研究了提取温度、磷酸缓冲液浓度、提取pH值、提取时间对香蕉皮中水溶性膳食纤维(SDF)提取率的影响,同时分析了香蕉皮水溶性膳食纤维对羟自由基的清除作用和对铁的还原能力。试验结果表明:香蕉皮中水溶性膳食纤维提取的最佳工艺条件是提取温度85℃,磷酸缓冲液浓度0.08 mol/L,提取pH值7.2,提取时间80 min,在此条件下香蕉皮中SDF提取率为54.8%;对提取的香蕉皮水溶性膳食纤维的抗氧化性的研究表明,香蕉皮水溶性膳食纤维对羟自由基有明显的清除作用,对铁有一定的还原力,并呈现明显的量效关系。     

香蕉皮膳食纤维提取工艺优化及其应用研究

香蕉皮占香蕉质量的30%左右,富含营养物质,这些物质主要包括纤维素、半纤维素、木质素、蛋白质、多种维生素和无机盐等。大量未处理或者处理不当的香蕉皮会严重制约香蕉种植业的发展,造成资源浪费和环境污染。该研究基于此,通过单因素试验和正交试验对香蕉皮膳食纤维加工工艺进行研究和优化。研究结果表明,香蕉皮膳食纤维提取的最佳工艺为酶用量0.5 mL/g、pH值7、酶解时间11 h和酶解温度35℃,该条件下香蕉皮膳食纤维提取率最高,为10.24%。该加工工艺简单,生产设备要求低,为香蕉皮膳食纤维的开发利用提供了理论基础。此外,将香蕉皮膳食纤维添加至面包中可以对面包中的营养成分进行补充。     

香蕉皮膳食纤维在面包中的应用研究

将香蕉皮膳食纤维加入面粉中,研究并探讨了香蕉皮膳食纤维添加量和可溶性膳食纤维(SDF)占总膳食纤维(DF)的量对面粉糊化性质、面团特性和面包烘培品质的影响,结果表明:香蕉皮膳食纤维对面粉的糊化性质有一定的影响,使面团的吸水率增加,影响了面包内部的色泽,减小了面包的比容,增大了面包的硬度;以感官评定为指标,通过正交试验得出最优化工艺参数:香蕉皮膳食纤维添加量为3%(SDF占总DF的量为15%),面包改良剂和酵母添加量分别为2%、4%,此时面包的品质最为理想。     

香蕉皮中水不溶性膳食纤维提取工艺研究

以香蕉皮为原料,利用化学方法提取香蕉皮中水不溶性膳食纤维。通过对试剂浓度、料液比、温度、时间等影响因素的研究找到最佳提取条件。正交试验及验证试验结果表明水不溶性膳食纤维的最佳工艺条件为氢氧化钠质量分数为5％、料液质量比为1：5、提取温度为75℃、提取时间为50min,香蕉皮中水不溶性膳食纤维得率为55．71％。产品呈淡色,无异味,颗粒细小。     

响应面法优化香蕉皮水不溶性膳食纤维的提取工艺研究

以香蕉皮为原料,采用单因素实验和响应面分析法对香蕉皮水不溶性膳食纤维的提取工艺进行优化。在单因素的基础上,以膳食纤维的提取率为响应值,液固比、提取时间、提取温度及p H值为影响因素,根据Box-Behnken实验设计原理,采用四因素三水平的响应面分析法分析各个因素及交互作用对响应值的影响。结果表明,最佳的提取工艺条件为:液固比6∶1、提取时间67min、提取温度83℃、p H值6.0,在此条件下香蕉皮水不溶性膳食纤维的实际提取率为7.25%,与理论值7.42%相近,提取得到的膳食纤维的持水力为4.09g/g,膨胀率为10.31m L/g。响应面法优化香蕉皮水不溶性膳食纤维的提取工艺是有效可行的。     

黑曲霉发酵制备香蕉皮可溶性膳食纤维研究

香蕉是世界上消费量最大的水果之一,其产量占世界水果总产量的17%,盛产于热带和亚热带地区的130多个国家。香蕉皮占香蕉总重的30%~40%,是香蕉的主要废弃物,其处理一直困扰着香蕉加工业。目前,香蕉皮作为原材料用于生产甲烷、乙醇、酶和蛋白质等,也被作为清除酚类化合物、重金属和染料的生物吸附剂或用作饲料。本文利用单因素试验和正交试验对黑曲霉A020发酵制备香蕉皮可溶性膳食纤维进行研究。结果表明,最佳发酵条件为:发酵温度28℃,接种量10%,发酵时间3d,p H6.0。在此条件下,黑曲霉A020发酵制备香蕉皮可溶性膳食纤维提取率达到12.83%。黑曲霉发酵制备香蕉皮水溶性膳食纤维抗氧化性能研究结果表明,香蕉皮水溶性膳食纤维对DPPH自由基和羟自由基的清除率分别为51.37±1.85%和48.29±1.38%。     

香蕉皮膳食纤维的研究进展

拟对香蕉皮膳食纤维的含量、提取、理化性质及改性、生理功能和利用现状等进行综述.旨在提高香蕉加工的经济效益,使得香蕉皮变废为宝,避免环境污染.     

香蕉皮膳食纤维提取工艺条件的优化

以香蕉皮为原料,采用a-淀粉酶水解淀粉、碱水解蛋白质和脂肪的方法制备膳食纤维。通过单因素试验和正交试验确定了最佳提取工艺:a-淀粉酶用量为0.20%、酶解时间35min、NaOH浓度2.0%和碱解温度50℃,可溶性膳食纤维的提取率为7.73%,不可溶膳食纤维的提取率为30.56%。     

香蕉皮膳食纤维饮料的研究

研究了香蕉皮生产膳食纤维饮料的生产工艺,饮料配方以质量百分比计,香蕉皮原浆30%、白糖10%～15%、柠檬酸0.4%、稳定剂[m(羧甲基纤维素钠)∶m(黄原胶)=1∶1]0.2%、Vc1%,并对饮料的质量进行了分析和检测,为香蕉皮的利用提供了新的思路。     

香蕉皮可溶性膳食纤维提取工艺研究

研究从香蕉皮中提取可溶性膳食纤维的最佳工艺条件.采用磷酸盐缓冲液作为提取液提取可溶性膳食纤维,通过单因素试验和正交试验优化工艺条件.各因素对提取膳食纤维的影响顺序为:提取液温度>浓度>提取pH>提取时间.最佳提取条件组合是温度95℃,浓度0.09 mol/L,pH为6.8,提取时间80 min.在此工艺条件下可溶性膳食纤维的提取率达5.03%.     

Development of an Ingredient Containing Apple Peel,as a Source of Polyphenols and Dietary Fiber

Abstract: Apple peel is a waste product from dried apple manufacture. The content of phenolic compounds, dietary fiber, and mineral are higher in apple peel, compared to other edible parts of this fruits. The objective of this study was to develop an ingredient from Granny Smith apple peel, using a pilot scale double drum-dryer, as drying technology. The control of all steps to maximize the retention of phenolic compounds and dietary fiber was considered. Operational conditions, such as drying temperature and time were determined, as well as important preprocessing steps like grinding and PPO inhibition. In addition, the physical–chemical characteristics, mineral and sugar content, and technological functional properties such as water retention capacity, solubility index, and dispersability among others, were analyzed. A simple, economical, and suitable pilot scale process, to produce a powder ingredient from apple peel by-product, was obtained. The drying process includes the application of ascorbic acid at 0.5% in the fresh apple peel slurry, drum-dryer operational conditions were 110 °C, 0.15 rpm and 0.2 mm drum clearance. The ingredient developed could be considered as a source of phenolic compounds (38.6 mg gallic acid equivalent/g dry base) and dietary fiber (39.7% dry base) in the formulation of foods. Practical Application: A method to develop an ingredient from Granny Smith apple peel using a pilot scale double drum-dryer as drying technology was developed. The method is simple, economical, feasible, and suitable and maximizes the retention of phenolic compounds and dietary fiber present in the raw matter. The ingredient could be used in the formulation of foods.     

新鲜马铃薯渣同时制备膳食纤维和蛋白的研究

马铃薯渣是马铃薯淀粉生产过程中产生的一种主要成分是水、细胞碎片和残余淀粉颗粒的副产物,含有大量的淀粉和膳食纤维以及少量蛋白质,实际上是一种宝贵的资源。本文采用α-淀粉酶和糖化酶处理马铃薯渣,分离出的液态部分再经发酵培养出可供食用的蛋白质,固体部分经漂白、改性后成为膳食纤维,薯渣得到全利用。设计了工艺流程,对酶的选择和工艺条件作了优化。测定了产物蛋白质和膳食纤维的理化指标。     

Grape antioxidant dietary fiber stimulates Lactobacillus growth in rat cecum

The digesta is a highly active biological system where epithelial cells, microbiota, nondigestible dietary components, and a large number of metabolic products interact. The gut microbiota can be modulated by both endogenous and exogenous substrates. Undigested dietary residues are substrates for colonic microbiota and may influence gut microbial ecology. The objective of this work was to study the capacity of grape antioxidant dietary fiber (GADF), which is rich in polyphenols, to modify the bacterial profile in the cecum of rats. Male adult Wistar rats were fed for 4 wk with diets containing either cellulose or GADF as dietary fiber. The effect of GADF on bacterial growth was evaluated in vitro and on the cecal microbiota of rats using quantitative real time polymerase chain reaction (RT-PCR). The results showed that GADF intake stimulates proliferation of Lactobacillus and slightly affects the composition of Bifidobacterium species. GADF was also found to have a stimulative effect on Lactobacillus reuteri and Lactobacillus acidophilus in vitro. These findings suggest that the consumption of a diet rich in plant foods with high dietary fiber and polyphenol content may enhance the gastrointestinal health of the host through microbiota modulation. PRACTICAL APPLICATION: Grape antioxidant fiber combines nutritional and physiological properties of dietary fiber and natural antioxidants from grapes. Grape antioxidant fiber could be used as an ingredient for functional foods and as a dietary supplement to increase the intake of dietary fiber and bioactive compounds.     

膳食纤维饱腹感的研究进展

作为食品的重要组成部分,膳食纤维已被认为是第七大营养素,具有重要的生理作用。膳食纤维能促进咀嚼,增加唾液的分泌,结合大量的水而使胃部膨胀,水合后粘度增加能够延缓营养物质的吸收和胃的排空,具有回肠刹车作用从而减慢肠道的蠕动。通过这些作用,膳食纤维能够促进机体产生饱腹感;另一方面,膳食纤维能够调节胃肠道中与饱腹感产生相关的激素的分泌,如胰岛素、饥饿素、胰高血糖素样肽-1(glucagon-like-peptide-1,GLP-1)、胆囊收缩素(cholecystokinin,CCK)和YY肽(peptide YY)等。本文概述了膳食纤维饱腹感的研究现状,主要包括膳食纤维对饱腹感的影响、饱腹感的生理指标和主观饱腹感的检测方法等方面。     

Nutritional characterization of tomato fiber as a useful ingredient for food industry

Tomato by-product consists of peels and seeds, presenting peel high fiber content. In this work, “tomato fiber” (TF) samples, obtained from tomato peels (after tomato processing) by a patented process, were characterized in terms of fiber and macronutrients (proteins, ash, total available carbohydrates and soluble sugars). From our results, TF is mainly composed by carbohydrates, with an average value of 80% of total dietary fiber (much higher than other vegetable by-products), being insoluble fiber the major component. The results obtained in this study reveal the high interest of TF as a food ingredient to be used as a valuable ingredient of new functional foods, enhancing insoluble fiber intake in the population.Industrial RelevanceThe use of tomato by-product reduces costs and justifies new investments in equipment, providing a correct solution for the pollution problem connected with tomato processing. The results obtained in this study reveal the high interest of TF as a food ingredient to be used as a valuable ingredient of new functional foods, enhancing insoluble fiber intake in the population. According to the Regulation 1924/2006, the product TF characterized in this study can be considered under the denomination of “Source of Fiber” (more than 3 g/100 g), and for that reason food products containing the above mentioned fiber in quantities equal or superior to 3.9%, could also include the same declaration of nutritional properties in their labeling.     

不溶性膳食纤维的提取、表征及改性研究进展

合理摄入膳食纤维对机体健康至关重要。为了开发兼顾营养、感官与健康的膳食纤维强化食品,不溶性膳食纤维的分离提取与改性研究广受关注。大量研究运用物理作用力、化学反应或酶解等手段,对样品组成、结构以及性质进行改造,以强化其在食品加工与营养健康方面功能特性。改性产物作为添加成分对于食品的加工过程、产品品质及健康功效方面具有积极影响,有利于各类膳食纤维强化产品的开发。本文对近年来国内外文献报道的不溶性膳食纤维的提取、改性及应用相关研究成果进行梳理总结,以期为调控膳食纤维功能特性、开发高品质健康功能食品提供参考。     

刺松藻化学成分测定及其营养评价

对刺松藻的常规营养成分、不溶性膳食纤维、氨基酸、脂肪酸及矿质元素进行了分析测定。结果显示：刺松藻的主要成分是碳水化合物，占66．86％，其中不溶性膳食纤维占43.04％；蛋白质含量较高，占21．67％，必需氨基酸占总氨基酸百分比为42．2％，限制氨基酸为蛋氨酸和胱氨酸，氨基酸评分86；脂肪含量低，占3．47％，其中不饱和脂肪酸占47．46％；矿物元素含量丰富，尤其是微量元素Cu，Fe，Zn含量高。结论：长刺松藻是一种高膳食纤维、高蛋白、低脂肪、低热量，且富含铁、锌等微量矿质元素的天然理想保健食品原料。     

超微粉碎对竹粉膳食纤维功能特性的影响

以毛竹竹屑为原料制备竹粉膳食纤维。利用激光粒度仪和扫描电镜对不同超微粉碎时间的竹粉微观结构进行表征。用国标检测等方法研究超微粉碎对竹粉膳食纤维对功能特性的影响。结果表明:经超微粉碎处理制备的竹粉膳食纤维,其主要成分均是不可溶性膳食纤维（Insoluble Dietary Fiber,IDF）（75%以上）,且随着粒径越小,IDF含量下降,可溶性膳食纤维（Soluble Dietary Fiber,SDF）含量升高,粉碎4 h的微粉D⁵⁰达到32.44μm,粒度分布集中在20⁵0μm,之后随着粉碎时间的增加,颗粒开始发生团聚,粉碎时间在5、6 h的微粉其D⁵⁰分别达到45.22μm和44.60μm;经超微粉碎后,膳食纤维各功能性质均有不同程度的改善,与原粉相比,竹粉膳食纤维微粉对NO₂^-的吸附量、对胆酸钠的吸附量、膨胀力、持水力、持油力等性质均有一定的提高。因此,一定程度的超微粉碎有利于竹粉膳食纤维功能性质的改善。      

提取方法对玉木耳膳食纤维结构特征和功能特性的影响

以玉木耳为实验材料,采用碱提取法和酶提取法提取玉木耳的不溶性膳食纤维和可溶性膳食纤维,比较两种提取方法对其结构特征、理化性质和功能特性的影响。扫描电子显微镜分析表明,酶法提取的纤维具有更疏松和更复杂的结构。傅里叶变换红外光谱测定表明所有样品都显示出典型的糖吸收峰。X射线衍射分析表明酶法提取的膳食纤维具有较低的结晶度。热重分析表明碱法提取的膳食纤维具有更高的热稳定性。酶法提取的膳食纤维持水力（10.68～20.79 g/g）、持油力（2.05～3.72 g/g）、膨胀力（2.85～12.14 mL/g）、葡萄糖（4.92～7.95 μg/g）和胆固醇吸附能力（3.89～8.19 mg/g）均显著高于碱法提取的膳食纤维,对α-淀粉酶（45.43%～66.71%）和胰脂肪酶（21.50%～36.52%）也有更强的抑制作用。结果表明,玉木耳膳食纤维可作为一种功能性食品成分,本研究为进一步探究玉木耳的营养价值提供了理论依据。     

脱蛋白结合超微粉碎对豆渣膳食纤维成分及功能特性影响

研究脱蛋白方法结合超微粉碎处理豆渣对其化学组成和功能特性的影响,当豆渣样品进行酶或碱处理时,它的总膳食纤维(TDF),不溶性膳食纤维(IDF)的质量分数分别增加了18.6-32.9%,22.6-34.4%,并且它们的功能特性(持水力,膨胀力和持油力)显著(p < 0.05)增加,但可溶性膳食纤维(SDF)质量分数与处理前豆渣没有显着差异。经超微粉随后,随着豆渣膳食纤维粒径减小,豆渣膳食纤维中可溶性膳食纤维质量分数提高了170% 以上,持水力和膨胀力显着下降(p < 0.05),持油力先下降后上升。结果表明,应用碱性蛋白酶和超微粉碎进行前处理,得到的豆渣中TDF和SDF的含量最高,这可能是在食品中加工高质量膳食纤维的潜在方法。