超微化雷竹笋膳食纤维的结构表征及其功能特性
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摘要
为改善膳食纤维口感并增强其功能特性,以雷竹笋膳食纤维(Phyllostachys praecox dietary fiber,PPDF)为原料,采用重压研磨粉碎及气流粉碎对普通粉碎的PPDF进行超微化处理,分别得到重压研磨粉碎处理的膳食纤维(Z-PPDF)、气流粉碎处理的膳食纤维(M-PPDF),以普通粉碎处理的膳食纤维(C-PPDF)为对照。研究不同超微化处理对PPDF结构、水合性质及胆固醇、胆酸钠、亚硝酸盐结合能力的影响。结果表明:与C-PPDF相比,两种超微粉碎方式均能显著降低PPDF的粒径(P<0.05),Z-PPDF和M-PPDF的粒径分别降低了84.82%、94.81%;比表面积分别增加了4.92、7.38倍;傅里叶变换红外光谱显示Z-PPDF和M-PPDF中的羟基等官能团的位置发生小范围迁移,峰形变宽、吸收峰强度增加;同时Z-PPDF和M-PPDF表面粗糙,热稳定性增强,但其主要成分及化学结构未发生变化。与C-PPDF相比,Z-PPDF和M-PPDF中可溶性膳食纤维含量分别增加了25.23%、38.59%(P<0.05),以致其水合性质增强;Z-PPDF和M-PPDF体外结合胆固醇、胆酸钠、亚硝酸盐能力显著增强(P<0.05),其中M-PPDF作用效果最明显。气流粉碎处理能最大限度地增强PPDF的功能特性。
In order to improve the coarse taste of dietary fiber and enhance its characteristics, in the present study,Phyllostachys praecox dietary fiber(PPDF) from bamboo shoots was treated by heavy pressure grinding, jet milling and ordinary grinding, yielding three powders: Z-PPDF, M-PPDF and C-PPDF, respectively. Our aim was to explore the effects of different ultrafine grinding treatments on the structure, physicochemical properties of dietary fiber and on its ability to bind cholesterol, sodium cholate and nitrite. The results showed that compared with C-PPDF, the particle size of Z-PPDF and M-PPDF was significantly(P < 0.05), reduced by 84.82% and 94.81%, respectively, and the specific surface area was increased by 5.92 and 8.38 folds, respectively. Fourier transform infrared spectra showed that the position of hydroxyl groups in Z-PPDF and M-PPDF moved in a small range with increased peak width and absorption intensity. The surface of Z-PPDF and M-PPDF was rough, and the thermal stability was enhanced. Nevertheless, there was no significant change in the composition or structure of PPDF. Compared with C-PPDF, the contents of soluble dietary fiber in Z-PPDF and M-PPDF increased by 25.23% and 38.59%(P < 0.05), respectively, resulting in an improvement in hydration properties. Z-PPDF and M-PPDF, especially the latter, had a significantly enhanced ability to bind cholesterol, sodium cholate and nitrite. This study indicated that jet milling could enhance functional properties of PPDF to the maximum extent.
In order to improve the coarse taste of dietary fiber and enhance its characteristics, in the present study,Phyllostachys praecox dietary fiber(PPDF) from bamboo shoots was treated by heavy pressure grinding, jet milling and ordinary grinding, yielding three powders: Z-PPDF, M-PPDF and C-PPDF, respectively. Our aim was to explore the effects of different ultrafine grinding treatments on the structure, physicochemical properties of dietary fiber and on its ability to bind cholesterol, sodium cholate and nitrite. The results showed that compared with C-PPDF, the particle size of Z-PPDF and M-PPDF was significantly(P < 0.05), reduced by 84.82% and 94.81%, respectively, and the specific surface area was increased by 5.92 and 8.38 folds, respectively. Fourier transform infrared spectra showed that the position of hydroxyl groups in Z-PPDF and M-PPDF moved in a small range with increased peak width and absorption intensity. The surface of Z-PPDF and M-PPDF was rough, and the thermal stability was enhanced. Nevertheless, there was no significant change in the composition or structure of PPDF. Compared with C-PPDF, the contents of soluble dietary fiber in Z-PPDF and M-PPDF increased by 25.23% and 38.59%(P < 0.05), respectively, resulting in an improvement in hydration properties. Z-PPDF and M-PPDF, especially the latter, had a significantly enhanced ability to bind cholesterol, sodium cholate and nitrite. This study indicated that jet milling could enhance functional properties of PPDF to the maximum extent.
引文
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[21]董文成.柑橘果实膳食纤维物化特性及其性能表征研究[D].杭州:浙江大学,2015:26-30.
[22]XU H G,JIAO Q,YUAN F,et al.In vitro,binding capacities and physicochemical properties of soluble fiber prepared by microfluidization pretreatment and cellulase hydrolysis of peach pomace[J].LWT-Food Science and Technology,2015,63(1):677-684.DOI:10.1016/j.lwt.2015.03.033.
[23]王一峰,侯宏红,靳洁,等.中国楤木根皮多糖的微波提取工艺优化及单糖组分分析[J].植物研究,2015,35(5):779-785.
[24]LIU J,WEN X Y,ZHANG X Q,et al.Extraction,characterization and in vitro antioxidant activity of polysaccharides from black soybean[J].International Journal of Biological Macromolecules,2015,72:1182-1190.DOI:10.1016/j.ijbiomac.2014.08.058.
[25]ZHANG N,HUANG C H,OU S Y.In vitro binding capacities of three dietary fibers and their mixture for four toxic elements,cholesterol,and bile acid[J].Journal of Hazardous Materials,2011,186(1):236-239.DOI:10.1016/j.jhazmat.2010.10.120.
[26]KAHLON T S,CHIU M M,CHAPMAN M H.In vitro bile-acidbinding of whole vs.pearled wheat grain[J].Cereal Chemistry,2009,86(3):329-332.DOI:10.1094/CCHEM-86-3-0329.
[27]LUO X L,WANG Q,ZHENG B D,et al.Hydration properties and binding capacities of dietary fibers from bamboo shoot shell and its hypolipidemic effects in mice[J].Food and Chemical Toxicology,2017,2017:1-7.DOI:10.1016/j.fct.2017.02.029.
[28]CHAU C F,WANG Y T,WEN Y L.Different micronization methods significantly improve the functionality of carrot insoluble fiber[J].Food Chemistry,2007,100:1402-1408.
[29]CHEN W H,YU H P,LIU Y X,et al.Individualization of cellulose nanofibers from wood using high-intensity ultrasonication combined with chemical pretreatments[J].Carbohydrate Polymers,2011,83(4):1804-1811.DOI:10.1016/j.carbpol.2010.10.040.
[30]刘玉凌.物理改性方竹笋膳食纤维理化性能及结构的研究[D].重庆:西南大学,2016:15.
[31]吕金顺,韦长梅,徐继明,等.马铃薯膳食纤维的结构特征分析[J].分析化学,2007(3):443-446.
[32]SONI B,HASSAN E B,MAHMOUD B.Chemical isolation and characterization of different cellulose nanofibers from cotton stalks[J].Carbohydrate Polymers,2015,134(10):581-589.DOI:10.1016/j.carbpol.2015.08.031.
[33]ZHU K X,SHENG H,WEI P,et al.Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber[J].Food Research International,2010,43(4):943-948.DOI:10.1016/j.foodres.2010.01.005.
[34]王玮.超微粉碎麸皮的功能特性及应用研究[D].郑州:河南工业大学,2016:14-24.
[35]钟希琼,胡文娥,林丽超.膳食纤维对油脂、胆固醇、胆酸钠和亚硝酸根离子吸附作用的研究[J].食品工业科技,2010,31(5):134-136.DOI:10.13386/j.issn1002-0306.2010.05.052.
[2]CHOUDHURY D,SAHU J K,SHARMA G D.Value addition to bamboo shoots:a review[J].Journal of Food Science and Technology,2012,49(4):407-414.DOI:10.1007/s13197-011-0379-z.
[3]徐灵芝,黄亮,李璐,等.雷竹笋渣及其膳食纤维的物化特性分析[J].中国酿造,2016,35(4):122-126.DOI:10.11882/j.issn.0254-5071.2016.04.027.
[4]王琪,郑小林,励建荣,等.草酸处理对冷藏雷竹笋保鲜效果的影响[J].中国食品学报,2012,12(11):84-89.DOI:10.16429/j.1009-7848.2012.11.028.
[5]周琦,陈季旺,高俊,等.鲜切雷竹笋冷藏过程中木质化机理的研究[J].食品科学,2012,33(14):307-311.
[6]陈琬盈,李江,郑育桃,等.三种膳食纤维的抗氧化活性及主要吸附能力的比较研究[J].中国酿造,2015,34(1):99-104.DOI:10.11882/j.issn.0254-5071.2015.01.024.
[7]LI Xiufen,GUO Juan,JI Kailong,et al.Bamboo shoot fiber prevents obesity in mice by modulating the gut microbiota[J].Scientific Reports,2016,6:1-7.DOI:10.1038/srep32953.
[8]李秀芬,张萍.甜龙竹竹笋膳食纤维、包含它的药物或保健食品及其应用:CN105311478A[P].2016-02-10[2018.01.16].http://ir.xtbg.org.cn/handle/353005/10192.
[9]ZHANG H W,YANG M D,FAN X F.Study on modification of dietary fiber from wheat bran[J].Advanced Materials Research,2011,183/184/185:1268-1272.DOI:10.4028/www.scientific.net/AMR.183-185.1268.
[10]ULBRICH M,FL?TER E.Impact of high pressure homogenization modification of a cellulose based fiber product on water binding properties[J].Food Hydrocolloids,2014,41:281-289.DOI:10.1016/j.foodhyd.2014.04.020.
[11]ZHU F M,DU B,LI R F,et al.Effect of micronization technology on physicochemical and antioxidant properties of dietary fiber from buckwheat hulls[J].Biocatalysis and Agricultural Biotechnology,2014,3(3):30-34.DOI:10.1016/j.bcab.2013.12.009.
[12]DU B,ZHU F,XU B J.Physicochemical and antioxidant properties of dietary fibers from Qingke(hull-less barley)flour as affected by ultrafine grinding[J].Bioactive Carbohydrates&Dietary Fiber,2014,4(2):170-175.DOI:10.1016/j.bcdf.2014.09.003.
[13]乐碧云,刘成梅,刘伟,等.超微化豆渣膳食纤维对BALB/c小鼠血清胆固醇及甘油三酯的影响[J].食品科学,2010,31(9):247-250.
[14]杨健,王立东,包国凤.超微粉碎对小米麸皮膳食纤维物理特性的影响[J].食品工业科技,2013,34(13):128-131;135.DOI:10.13386/j.issn1002-0306.2013.13.044.
[15]梅新,木泰华,陈学玲,等.超微粉碎对甘薯膳食纤维成分及物化特性影响[J].中国粮油学报,2014,29(2):76-81.
[16]李安平,蒋雅茜,王飞生,等.超微粉碎对竹笋膳食纤维功能特性的影响[J].经济林研究,2013,31(3):93-97.DOI:10.14067/j.cnki.1003-8981.2013.03.002.
[17]李荷.不同粒度老化雷竹笋粉体特性及在饼干制作中应用的研究[D].杭州:浙江工商大学,2015:16-17.
[18]MA M M,MU T H.Effects of extraction methods and particle size distribution on the structural,physicochemical,and functional properties of dietary fiber from deoiled cumin[J].Food Chemistry,2016,194:237-246.DOI:10.1016/j.foodchem.2015.07.095.
[19]SA?LAM D,VENEMA P,DE V R,et al.Exceptional heat stability of high protein content dispersions containing whey protein particles[J].Food Hydrocolloids,2014,34(1):68-77.DOI:10.1016/j.foodhyd.2012.12.016.
[20]ULLAH I,YIN T,XIONG S B,et al.Structural characteristics and physicochemical properties of okara(soybean residue)insoluble dietary fiber modified by high-energy wetmedia milling[J].LWT-Food Science and Technology,2017,82:15-22.DOI:10.1016/j.lwt.2017.04.014.
[21]董文成.柑橘果实膳食纤维物化特性及其性能表征研究[D].杭州:浙江大学,2015:26-30.
[22]XU H G,JIAO Q,YUAN F,et al.In vitro,binding capacities and physicochemical properties of soluble fiber prepared by microfluidization pretreatment and cellulase hydrolysis of peach pomace[J].LWT-Food Science and Technology,2015,63(1):677-684.DOI:10.1016/j.lwt.2015.03.033.
[23]王一峰,侯宏红,靳洁,等.中国楤木根皮多糖的微波提取工艺优化及单糖组分分析[J].植物研究,2015,35(5):779-785.
[24]LIU J,WEN X Y,ZHANG X Q,et al.Extraction,characterization and in vitro antioxidant activity of polysaccharides from black soybean[J].International Journal of Biological Macromolecules,2015,72:1182-1190.DOI:10.1016/j.ijbiomac.2014.08.058.
[25]ZHANG N,HUANG C H,OU S Y.In vitro binding capacities of three dietary fibers and their mixture for four toxic elements,cholesterol,and bile acid[J].Journal of Hazardous Materials,2011,186(1):236-239.DOI:10.1016/j.jhazmat.2010.10.120.
[26]KAHLON T S,CHIU M M,CHAPMAN M H.In vitro bile-acidbinding of whole vs.pearled wheat grain[J].Cereal Chemistry,2009,86(3):329-332.DOI:10.1094/CCHEM-86-3-0329.
[27]LUO X L,WANG Q,ZHENG B D,et al.Hydration properties and binding capacities of dietary fibers from bamboo shoot shell and its hypolipidemic effects in mice[J].Food and Chemical Toxicology,2017,2017:1-7.DOI:10.1016/j.fct.2017.02.029.
[28]CHAU C F,WANG Y T,WEN Y L.Different micronization methods significantly improve the functionality of carrot insoluble fiber[J].Food Chemistry,2007,100:1402-1408.
[29]CHEN W H,YU H P,LIU Y X,et al.Individualization of cellulose nanofibers from wood using high-intensity ultrasonication combined with chemical pretreatments[J].Carbohydrate Polymers,2011,83(4):1804-1811.DOI:10.1016/j.carbpol.2010.10.040.
[30]刘玉凌.物理改性方竹笋膳食纤维理化性能及结构的研究[D].重庆:西南大学,2016:15.
[31]吕金顺,韦长梅,徐继明,等.马铃薯膳食纤维的结构特征分析[J].分析化学,2007(3):443-446.
[32]SONI B,HASSAN E B,MAHMOUD B.Chemical isolation and characterization of different cellulose nanofibers from cotton stalks[J].Carbohydrate Polymers,2015,134(10):581-589.DOI:10.1016/j.carbpol.2015.08.031.
[33]ZHU K X,SHENG H,WEI P,et al.Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber[J].Food Research International,2010,43(4):943-948.DOI:10.1016/j.foodres.2010.01.005.
[34]王玮.超微粉碎麸皮的功能特性及应用研究[D].郑州:河南工业大学,2016:14-24.
[35]钟希琼,胡文娥,林丽超.膳食纤维对油脂、胆固醇、胆酸钠和亚硝酸根离子吸附作用的研究[J].食品工业科技,2010,31(5):134-136.DOI:10.13386/j.issn1002-0306.2010.05.052.
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