摘要
采用离体实验模拟人体胃和肠道的pH环境,探讨了大豆纤维、小麦纤维、水果纤维以及由3者和低聚果糖组成的复合膳食纤维产品“清多冲剂”的持水力、对脂肪、胆固醇、胆酸盐的吸附能力,为功能性复合膳食纤维产品的研发提供依据。结果表明,对花生油的吸附能力表现为小麦纤维2.68g/g>清多冲剂2.35g/g>大豆纤维1.76g/g～水果纤维1.66g/g;对猪油的吸附能力表现为小麦纤维5.64g/g>清多冲剂5.37g/g>大豆纤维5.14g/g～水果纤维4.57g/g。对胆固醇和胆酸的吸附,水果纤维能力最强,分别为11.34g/g和73.70mg/g,复合膳食纤维产品“清多冲剂”次之,其吸附量为9.23g/g和45.37mg/mL;两者的吸附能力都大大高于小麦纤维和大豆纤维的吸附能力。另外,在胃pH条件下,几种膳食纤维对胆固醇的吸附能力显著低于在肠道pH条件下。实验结果说明,复合膳食纤维“清多冲剂”能综合3种单一种类膳食纤维的优点。
Adsorption capacity of dietary fiber complexes for fat, cholesterol and bile acid in vitro. An in vitro study was carried out to test adsorption capacity of wheat bran, fruit fiber, soybean fiber and the product, which is made, by their combinations and fructose for fat, cholesterol and bile acid. The results show that wheat bran has highest adsorption capacity for lard and peanut oil; the maximum absorption is 5.64g/g and 2.68g/g. And fruit fiber for cholesterol and bile acid, and the dietary fiber complexes consistently ranked second for adsorbing lard, peanut oil, cholesterol and bile acid. The absorptions are 5.37g/g, 2.35g/g, 9.23g/g and 45.37mg/mL. It can be concluded that the complexes in combination of water-soluble and water-insoluble dietary fibers would play synergic function of all types of dietary fibers.
出处
《食品科技》
CAS
北大核心
2006年第5期133-136,共4页
Food Science and Technology
关键词
复合膳食纤维
胆固醇
胆酸盐
dietary fibers complexes
cholesterol
bile acid
