小米中膳食纤维和抗性淀粉的功能特性评价
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摘要
为满足消费者对于新食品成分(纤维)的需求,研究人员和企业家需要研究新食品技术以改良食品原料,提高其附加值。
本研究以白色和黄色小米为原料,选择适当的工艺技术从中提取出一种新型不溶性膳食纤维。该技术对农产品深加工,开发小米功能性成分及提高产品质量具有重要意义。
研究结果表明,黄色小米比白色小米含有更高的大量营养素(蛋白质、碳水化合物、淀粉、总纤维、不溶性和可溶性纤维),而两者抗营养因子(单宁)的含量甚微。其他营养素(如氨基酸、矿物质和维生素)白色小米含量较高,而糖含量在同一水平。用不同浓度的硫酸处理可溶性糖,可以观察到显著的微弱变化。
用水和磷酸盐缓冲液在不同的温度(60,90和120℃)下从小米中提取纤维,研究其功能和结构特点。结果表明,提取温度和溶剂能够影响纤维提取结果。随温度降低,小米脱蛋白样品纤维提取率随之下降,而小米脱脂样品纤维提取率随之升高。
然而用这两种方法处理的小米样品中,单糖含量的变化没有类似趋势,仅观察到连续变化。不溶性纤维的吸水能力(WAC)和吸油能力(OAC)随温度增加而增加,而用磷酸盐缓冲液作为溶剂时,吸水能力和吸油能力降低,且不随温度变化。和不溶性膳食纤维比较,高温时,两种方法处理的不溶性膳食纤维具有较强的吸水能力和吸油能力。在60℃到120℃之间,两种小米粘度随着温度升高而增加,而在色差测定方面,两种小米的1值,(a)值,和b值也具有相似的趋势。扫描电镜的研究结果表明,在60℃和120℃时,不同溶剂萃取对小米纤维(侵蚀行为)的影响不同。由于小米纤维是衰老的木质化植物组织,所以体外消化改变了粒子形态,但基质结构和水结合能力一直存在。
研究探讨了小米不溶性纤维的提取和分离方法,并对纯化后的纤维含量进行了测定。结果表明,白色和黄色小米的中性洗涤不溶性膳食纤维(NDIF)较高。其中,白色小米的不溶性、水溶性和总膳食纤维提取率分别为15.44%,11.56%和27.00%。而黄色小米的不溶性、水溶性和总膳食纤维提取率分别为97%,15.91%,27.88%。其中,白色小米具有较高的半纤维素(52.8%),其次是黄色(50.34%)。白色小米的纤维素和木质素含量分别为32.41%和31.34%,黄色小米的纤维素和木质素含量分别为2.89%和3.07%,其中果胶物质含量均较低。纯化的白色不溶性物质(PIM-W)的葡萄糖摄取变化范围在12.43%至98.22%之间,而纯化的白色不溶性物质(PIM-Y)的变化范围在14.36%至98.57%之间,且摄取量随葡萄糖和样品浓度的增加而增加。
选取水,乙醇,甲醇,丙醇,丙酮等溶剂优化两种小米不溶性纤维的多酚提取方法。其中丙酮中提取的抗氧化剂浓度最高,其次是甲醇和丙醇,水和乙醇最低。丙酮提取的总酚含量最高,其次是丙醇和甲醇。除了丙醇和丙酮溶剂提取能够检测到总黄酮含量,其他溶剂提取的总黄酮含量几乎检测不到。结果表明,两种不溶性纤维提取液在0到60分钟内,对1,1-二苯基-2-三硝基苯肼(DPPH自由基·)和2,2-联氮基双(3-乙基苯并噻唑啉-6-磺酸)二铵盐(ABTS·+)自由基的清除能力不同。ABTS·-清除能力选用Trolox(水溶性维生素E)做阳性对照,结果表明,TP含量和DPPH·、ABTS·-自由基清除能力之间没有相关性。
从白色小米和黄色小米中分离出不溶性纤维,并在体外研究评价了其降糖效果。与商品大豆纤维相比,两种小米不溶性纤维的葡萄糖的吸附能力(GAC)只有10μmol,但大豆中的不溶性纤维(SIF)的葡萄糖的吸附能力显著高于白色小米不溶性纤维(WFIF)和黄色小米不溶性纤维(YFIF),血糖浓度由25μmol升高到200μmol。经过1小时的透析,葡萄糖的扩散和延缓指数在黄色小米不溶性纤维和白色小米不溶性纤维中几乎相同,但均显著低于大豆不溶性纤维。研究表明,黄色小米不溶性纤维和白色小米不溶性纤维能够吸收葡萄糖以及延缓葡萄糖的扩散和抑制α-淀粉酶活性,其降糖效果优于大豆不溶性纤维。
体外动力学研究的结果表明,与大豆不溶性纤维一样,黄色小米不溶性纤维具有较高的还原能力(RP),而白色小米不溶性纤维的RP值高于黄色小米不溶性纤维。在pH2和pH7时,不同的不溶性纤维,胆固醇结合能力(CBC)不同,pH7时,大豆不溶性纤维的值较高,其次为YFIF,WFIF;在不同组分的不溶性纤维中,螯合亚铁离子也有类似的趋势。
研究结果表明,提取的小米淀粉含有可检测到的直链淀粉和支链淀粉含量,但在本研究中只有少量存在。颗粒大小(20微米)的淀粉颗粒在光学显微镜下观察,淀粉颗粒的微观结构似乎有相似的特征,在较低温度下有少许膨化,当长度提高,在偏振光和相当微弱的暗光下可观察到淀粉颗粒产生双折射现象改变和显示特色的“马耳他十字”。为了在体外研究抗性淀粉,需要改变颗粒的大小至50微米。快速粘性分析仪(RVA)的糊化特性表明,附着淀粉糊的温度增加,商业玉米淀粉(CCS)、白色小米淀粉(WFS)和黄色小米淀粉(YFS)粘糊性,热粘糊性增加,冷粘糊性下降。与CCS相比,WFS和YFS,具有较低的热糊粘度,这是由于它的直链淀粉含量低。小米抗性淀粉(RS)在脱脂样品中含量较高,而在水煮样品中含量较低。体外动力学研究发现淀粉消化率的重要作用,直链淀粉含量高则消化很快,反之则消化缓慢。
The strategy of the conception, stemming from current adoption of new foodingredient (fibers) technology in response to consumer desirability on a new source offood ingredient in the market has motivated our current study as an interest toresearchers/industrialists to upgrade and/or add value to the existing ingredients.
The purpose of this study was to develop suitable technologies for producing a novelfood ingredient of dietary fibers from white and yellow foxtail millets; and upgradingagricultural products to enhance their potential use as functional food ingredients for foodapplication and improve the quality of new food product.
The results of this study showed that yellow seed had higher macronutrients (protein,carbohydrate, starch, total fiber, insoluble and soluble fibers) compared to white. Theantinutrient (tannin) was in trace for both millets. Other nutrients such as (amino acids,minerals, and vitamins) were high in white than yellow millet, whereas the same level ofthe sugar was observed in both millets. Remarkably, a weak variation is observed in thesoluble sugar after treatment with H2SO4at different concentrations.
The functional and structural characteristics of the fibers from foxtail millets extractedwith water and phosphate buffer at different temperatures (60,90, and120°C), showedthat the effects of temperatures and solvents used during extraction of the fibers haveinfluenced the results. Fiber yields were decreased in deproteinized samples whendecreased temperature, whereas increased in defatted samples at low temperatures.
However, this trend was not observed among the monosaccharides, for whichsequential variation was found in both treatments, respectively. The water absorptioncapacity (WAC) and oil absorption capacity (OAC) increased with temperature forinsoluble fiber, except those of the phosphate buffer, for which WAC and OACdecreased and did not follow the variation of temperatures. WAC and OAC variedirregularly at high temperatures for both treatments insoluble and soluble fibers, and hadhigher values when compared to insoluble fibers. Viscosity increased as increasedtemperature for water at60°C and buffer120°C in both millets. The similar trend wasobserved of the color measurement where decreased l,(a), and b values, as increasedtemperatures. Scanning electron microscopy confirmed progressively the effects (erosiveaction) on fibers caused by treatment of solvents, and elucidated the differences at60and120°C. Since fiber is senescent and lignified plant tissue, in vitro digestion changed theparticle appearance, but the structural matrix and water binding capacities weremaintained throughout.
The extraction and fractionation of insoluble fibers from foxtail millet seeds, and theresults showed that neutral detergent insoluble fibers (NDIF) were high for white andyellow foxtail millets. The white samples yielded15.44%,11.56%, and27.00%as therespective insoluble, soluble, total dietary fibers that of the yellow offered97%,15.91%,and27.88%as in that order. White foxtail millet had the highest total hemicellulose(52.8%) content followed by yellow foxtail (50.34%). Cellulose and lignin were (32.41%and31.34%) and (2.89%and3.07%) for white and yellow respectively. The pectinsubstances were estimated to be lowest in both samples. Glucose uptake was varied from12.43%to98.22%for purified insoluble material-white (PIM-W) and those for purifiedinsoluble material-yellow (PIM-Y) from14.36%to98.57%, and the increase wasdependent on both glucose and sample concentrations.
Several solvents (water, ethanol, methanol, propanol, and acetone) were employed tooptimize the polyphenol extraction from both varieties of foxtail millet’s insoluble fibers.Acetone had the maximum concentration of extracted antioxidant followed by methanoland propanol, while the minimum concentrations were found in water and ethanol. Thetotal polyphenol was the highest in acetone followed by propanol and methanol. Totalflavonoid was measured in trace for all solvents except propanol and acetone which didnot give any results. The results showed that both insoluble fibers extracts were differedin their capacities to quench2,2-dyphenyl-1-pykril-hydrazy (DPPH) and2,azino-bis[3-ethylbenzothiazoline-6-sulfonic acid]diammonium salt (ABTS+) radicals from0to60min running. Trolox equivalent against ABTS+was also measured. No correlation wasobserved between TP and radical scavenging capacities for DPPH and ABTS+.
Insoluble fibers were isolated from both white and yellow seeds and evaluated for theirhypoglycemic effects by In vitro studies. The hypoglycemic effects of these fibers werecompared with that of commercial soy insoluble fiber (SIF). The results revealed thatwhile glucose adsorption capacity (GAC) of all samples showed only traces atconcentration of10μmol, the GAC was high in SIF compared to both white foxtailinsoluble fibers (WFIF) and yellow foxtail insoluble fiber (YFIF), as the glucoseconcentration was elevated from25mol to200mol. Glucose diffusion and retardationindex were nearly the same between YFIF and WFIF but were lower than that of SIFafter1h dialysis. Finally, the hypoglycemic effects of YFIF and WFIF were found to beable to absorb glucose as well as retard glucose diffusion and inhibit-amylase activity.
Results obtained from in vitro kinetic study showed that SIF had high reducing power(RP), but no different to that of YFIF, while WFIF thus comparable to RP value of SIF.The cholesterol binding capacity (CBC) at pH2and pH7were differed for all insolublefibers, and the higher values were noted in pH7for SIF followed by YFIF and WFIF had low value; similar trend was observed in ferrous ion chelating with different insolublefiber fractions.
The extracted starch had appreciable content of amylose and the amylopectin waspositively reported, but showing only the traces of its presence. The microstructure of thestarch granules seemed to have similar characteristics and showed little swelling at lowertemperature as observed under optical microscopy with same granule sizes (20μm), whileincreased the length, the structure of the starch granules changed to birefringent andshowed the characteristics “Maltese cross” pattern under polarized light withconsiderable faint hilmus. The size of the granules also changed to (50μm), in order toprovide their resistant starches by several in vitro studies. The rapid Visco-Analyzer(RVA) pasting characteristics indicated that paste viscosity, hot past viscosity increased,and cool past viscosity decreased, whereas pasting temperature increased for commercialcorn starch (CCS), white foxtail millet starch (WFS), and yellow foxtail millet starchy(FS). The CCS had low hot paste viscosity than WFS and YFS, due to its low amylosecontent. The resistant starch (RS) was significantly high in defatted and low in boiledsamples, respectively. In vitro kinetic study revealed important effects of the starchdigestibility, and were fast with high amylose but slow with low amylose content.
本研究以白色和黄色小米为原料,选择适当的工艺技术从中提取出一种新型不溶性膳食纤维。该技术对农产品深加工,开发小米功能性成分及提高产品质量具有重要意义。
研究结果表明,黄色小米比白色小米含有更高的大量营养素(蛋白质、碳水化合物、淀粉、总纤维、不溶性和可溶性纤维),而两者抗营养因子(单宁)的含量甚微。其他营养素(如氨基酸、矿物质和维生素)白色小米含量较高,而糖含量在同一水平。用不同浓度的硫酸处理可溶性糖,可以观察到显著的微弱变化。
用水和磷酸盐缓冲液在不同的温度(60,90和120℃)下从小米中提取纤维,研究其功能和结构特点。结果表明,提取温度和溶剂能够影响纤维提取结果。随温度降低,小米脱蛋白样品纤维提取率随之下降,而小米脱脂样品纤维提取率随之升高。
然而用这两种方法处理的小米样品中,单糖含量的变化没有类似趋势,仅观察到连续变化。不溶性纤维的吸水能力(WAC)和吸油能力(OAC)随温度增加而增加,而用磷酸盐缓冲液作为溶剂时,吸水能力和吸油能力降低,且不随温度变化。和不溶性膳食纤维比较,高温时,两种方法处理的不溶性膳食纤维具有较强的吸水能力和吸油能力。在60℃到120℃之间,两种小米粘度随着温度升高而增加,而在色差测定方面,两种小米的1值,(a)值,和b值也具有相似的趋势。扫描电镜的研究结果表明,在60℃和120℃时,不同溶剂萃取对小米纤维(侵蚀行为)的影响不同。由于小米纤维是衰老的木质化植物组织,所以体外消化改变了粒子形态,但基质结构和水结合能力一直存在。
研究探讨了小米不溶性纤维的提取和分离方法,并对纯化后的纤维含量进行了测定。结果表明,白色和黄色小米的中性洗涤不溶性膳食纤维(NDIF)较高。其中,白色小米的不溶性、水溶性和总膳食纤维提取率分别为15.44%,11.56%和27.00%。而黄色小米的不溶性、水溶性和总膳食纤维提取率分别为97%,15.91%,27.88%。其中,白色小米具有较高的半纤维素(52.8%),其次是黄色(50.34%)。白色小米的纤维素和木质素含量分别为32.41%和31.34%,黄色小米的纤维素和木质素含量分别为2.89%和3.07%,其中果胶物质含量均较低。纯化的白色不溶性物质(PIM-W)的葡萄糖摄取变化范围在12.43%至98.22%之间,而纯化的白色不溶性物质(PIM-Y)的变化范围在14.36%至98.57%之间,且摄取量随葡萄糖和样品浓度的增加而增加。
选取水,乙醇,甲醇,丙醇,丙酮等溶剂优化两种小米不溶性纤维的多酚提取方法。其中丙酮中提取的抗氧化剂浓度最高,其次是甲醇和丙醇,水和乙醇最低。丙酮提取的总酚含量最高,其次是丙醇和甲醇。除了丙醇和丙酮溶剂提取能够检测到总黄酮含量,其他溶剂提取的总黄酮含量几乎检测不到。结果表明,两种不溶性纤维提取液在0到60分钟内,对1,1-二苯基-2-三硝基苯肼(DPPH自由基·)和2,2-联氮基双(3-乙基苯并噻唑啉-6-磺酸)二铵盐(ABTS·+)自由基的清除能力不同。ABTS·-清除能力选用Trolox(水溶性维生素E)做阳性对照,结果表明,TP含量和DPPH·、ABTS·-自由基清除能力之间没有相关性。
从白色小米和黄色小米中分离出不溶性纤维,并在体外研究评价了其降糖效果。与商品大豆纤维相比,两种小米不溶性纤维的葡萄糖的吸附能力(GAC)只有10μmol,但大豆中的不溶性纤维(SIF)的葡萄糖的吸附能力显著高于白色小米不溶性纤维(WFIF)和黄色小米不溶性纤维(YFIF),血糖浓度由25μmol升高到200μmol。经过1小时的透析,葡萄糖的扩散和延缓指数在黄色小米不溶性纤维和白色小米不溶性纤维中几乎相同,但均显著低于大豆不溶性纤维。研究表明,黄色小米不溶性纤维和白色小米不溶性纤维能够吸收葡萄糖以及延缓葡萄糖的扩散和抑制α-淀粉酶活性,其降糖效果优于大豆不溶性纤维。
体外动力学研究的结果表明,与大豆不溶性纤维一样,黄色小米不溶性纤维具有较高的还原能力(RP),而白色小米不溶性纤维的RP值高于黄色小米不溶性纤维。在pH2和pH7时,不同的不溶性纤维,胆固醇结合能力(CBC)不同,pH7时,大豆不溶性纤维的值较高,其次为YFIF,WFIF;在不同组分的不溶性纤维中,螯合亚铁离子也有类似的趋势。
研究结果表明,提取的小米淀粉含有可检测到的直链淀粉和支链淀粉含量,但在本研究中只有少量存在。颗粒大小(20微米)的淀粉颗粒在光学显微镜下观察,淀粉颗粒的微观结构似乎有相似的特征,在较低温度下有少许膨化,当长度提高,在偏振光和相当微弱的暗光下可观察到淀粉颗粒产生双折射现象改变和显示特色的“马耳他十字”。为了在体外研究抗性淀粉,需要改变颗粒的大小至50微米。快速粘性分析仪(RVA)的糊化特性表明,附着淀粉糊的温度增加,商业玉米淀粉(CCS)、白色小米淀粉(WFS)和黄色小米淀粉(YFS)粘糊性,热粘糊性增加,冷粘糊性下降。与CCS相比,WFS和YFS,具有较低的热糊粘度,这是由于它的直链淀粉含量低。小米抗性淀粉(RS)在脱脂样品中含量较高,而在水煮样品中含量较低。体外动力学研究发现淀粉消化率的重要作用,直链淀粉含量高则消化很快,反之则消化缓慢。
The strategy of the conception, stemming from current adoption of new foodingredient (fibers) technology in response to consumer desirability on a new source offood ingredient in the market has motivated our current study as an interest toresearchers/industrialists to upgrade and/or add value to the existing ingredients.
The purpose of this study was to develop suitable technologies for producing a novelfood ingredient of dietary fibers from white and yellow foxtail millets; and upgradingagricultural products to enhance their potential use as functional food ingredients for foodapplication and improve the quality of new food product.
The results of this study showed that yellow seed had higher macronutrients (protein,carbohydrate, starch, total fiber, insoluble and soluble fibers) compared to white. Theantinutrient (tannin) was in trace for both millets. Other nutrients such as (amino acids,minerals, and vitamins) were high in white than yellow millet, whereas the same level ofthe sugar was observed in both millets. Remarkably, a weak variation is observed in thesoluble sugar after treatment with H2SO4at different concentrations.
The functional and structural characteristics of the fibers from foxtail millets extractedwith water and phosphate buffer at different temperatures (60,90, and120°C), showedthat the effects of temperatures and solvents used during extraction of the fibers haveinfluenced the results. Fiber yields were decreased in deproteinized samples whendecreased temperature, whereas increased in defatted samples at low temperatures.
However, this trend was not observed among the monosaccharides, for whichsequential variation was found in both treatments, respectively. The water absorptioncapacity (WAC) and oil absorption capacity (OAC) increased with temperature forinsoluble fiber, except those of the phosphate buffer, for which WAC and OACdecreased and did not follow the variation of temperatures. WAC and OAC variedirregularly at high temperatures for both treatments insoluble and soluble fibers, and hadhigher values when compared to insoluble fibers. Viscosity increased as increasedtemperature for water at60°C and buffer120°C in both millets. The similar trend wasobserved of the color measurement where decreased l,(a), and b values, as increasedtemperatures. Scanning electron microscopy confirmed progressively the effects (erosiveaction) on fibers caused by treatment of solvents, and elucidated the differences at60and120°C. Since fiber is senescent and lignified plant tissue, in vitro digestion changed theparticle appearance, but the structural matrix and water binding capacities weremaintained throughout.
The extraction and fractionation of insoluble fibers from foxtail millet seeds, and theresults showed that neutral detergent insoluble fibers (NDIF) were high for white andyellow foxtail millets. The white samples yielded15.44%,11.56%, and27.00%as therespective insoluble, soluble, total dietary fibers that of the yellow offered97%,15.91%,and27.88%as in that order. White foxtail millet had the highest total hemicellulose(52.8%) content followed by yellow foxtail (50.34%). Cellulose and lignin were (32.41%and31.34%) and (2.89%and3.07%) for white and yellow respectively. The pectinsubstances were estimated to be lowest in both samples. Glucose uptake was varied from12.43%to98.22%for purified insoluble material-white (PIM-W) and those for purifiedinsoluble material-yellow (PIM-Y) from14.36%to98.57%, and the increase wasdependent on both glucose and sample concentrations.
Several solvents (water, ethanol, methanol, propanol, and acetone) were employed tooptimize the polyphenol extraction from both varieties of foxtail millet’s insoluble fibers.Acetone had the maximum concentration of extracted antioxidant followed by methanoland propanol, while the minimum concentrations were found in water and ethanol. Thetotal polyphenol was the highest in acetone followed by propanol and methanol. Totalflavonoid was measured in trace for all solvents except propanol and acetone which didnot give any results. The results showed that both insoluble fibers extracts were differedin their capacities to quench2,2-dyphenyl-1-pykril-hydrazy (DPPH) and2,azino-bis[3-ethylbenzothiazoline-6-sulfonic acid]diammonium salt (ABTS+) radicals from0to60min running. Trolox equivalent against ABTS+was also measured. No correlation wasobserved between TP and radical scavenging capacities for DPPH and ABTS+.
Insoluble fibers were isolated from both white and yellow seeds and evaluated for theirhypoglycemic effects by In vitro studies. The hypoglycemic effects of these fibers werecompared with that of commercial soy insoluble fiber (SIF). The results revealed thatwhile glucose adsorption capacity (GAC) of all samples showed only traces atconcentration of10μmol, the GAC was high in SIF compared to both white foxtailinsoluble fibers (WFIF) and yellow foxtail insoluble fiber (YFIF), as the glucoseconcentration was elevated from25mol to200mol. Glucose diffusion and retardationindex were nearly the same between YFIF and WFIF but were lower than that of SIFafter1h dialysis. Finally, the hypoglycemic effects of YFIF and WFIF were found to beable to absorb glucose as well as retard glucose diffusion and inhibit-amylase activity.
Results obtained from in vitro kinetic study showed that SIF had high reducing power(RP), but no different to that of YFIF, while WFIF thus comparable to RP value of SIF.The cholesterol binding capacity (CBC) at pH2and pH7were differed for all insolublefibers, and the higher values were noted in pH7for SIF followed by YFIF and WFIF had low value; similar trend was observed in ferrous ion chelating with different insolublefiber fractions.
The extracted starch had appreciable content of amylose and the amylopectin waspositively reported, but showing only the traces of its presence. The microstructure of thestarch granules seemed to have similar characteristics and showed little swelling at lowertemperature as observed under optical microscopy with same granule sizes (20μm), whileincreased the length, the structure of the starch granules changed to birefringent andshowed the characteristics “Maltese cross” pattern under polarized light withconsiderable faint hilmus. The size of the granules also changed to (50μm), in order toprovide their resistant starches by several in vitro studies. The rapid Visco-Analyzer(RVA) pasting characteristics indicated that paste viscosity, hot past viscosity increased,and cool past viscosity decreased, whereas pasting temperature increased for commercialcorn starch (CCS), white foxtail millet starch (WFS), and yellow foxtail millet starchy(FS). The CCS had low hot paste viscosity than WFS and YFS, due to its low amylosecontent. The resistant starch (RS) was significantly high in defatted and low in boiledsamples, respectively. In vitro kinetic study revealed important effects of the starchdigestibility, and were fast with high amylose but slow with low amylose content.
引文
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