不同工艺南瓜膳食纤维的理化特性研究

Studies on physico-chemical properties of the dietary fiber prepared from pumpkin with different treatments

探讨不同处理工艺对南瓜膳食纤维(IDF)营养成分及理化性质的影响。方法:采用水及碱液分别制备不同种类南瓜膳食纤维,通过营养成分、水合能力(包括持水性、膨胀率)、吸附性能(包括持油性、胆酸盐、亚硝酸根离子吸附能力)、阳离子交换能力的测定,分析:处理工艺对两种IDF的影响。结果:两种工艺制备的IDF间营养成分存在一定差异,尤其是脂肪、蛋白质与碳水化合物,其中水法制备IDF中的脂肪、粗蛋白含量分别是碱法制备的6.02倍与3.18倍;处理工艺对IDF的理化性质亦产生较大影响,适度碱处理获得的IDF的水合能力与吸附性均优于水法,其中膨胀率与持水力分别为水法制备的2.59倍与1.32倍;吸附胆酸钠与阳离子交换能力强于水法,但亚硝酸根离子吸附能力弱于水法。结论:不同处理工艺对IDF的营养成分及理化性质均产生较大影响,本实验为南瓜膳食纤维的开发利用提供了参考数据。

Objective： To discuss the effect of the different treatment processes on the pumpkin insoluble dietary fiber （IDF） of nutrition and physical- chemical properties. Methods： The IDF were extracted from pumpkin by water ex- traction and alkali extraction, and the impact of treatments on the pumpkin IDF were analyzed and compared with the determination of nutrition, hydration capacity （including water holding capacity, swelling）, adsorption capacity （in- cluding oil- holding capacity, bile acid/nitrite adsorption capacity） and cation exchange capacity. Results There are some differences between the different IDF on the nutrient composition, especially the fat, the protein and the carbohy- drate. The water treatment IDF with the higher content of the fat and the protein was 6.02times and 3.18times than that of the content in the alkali treatment. The treatments also have a greater impact on IDF physieochemical properties. The hydration capacity, the sodium cholate adsorption capacity and the cation exchange capacity of the moderate alkali treatment was better than the water treatment, and the swelling and water holding capacity from the alkali treatment was 2. 59times and 1.32times than the water treatment respectively. Conclusion ： The different treatments have a greater im- pact on the nutrition and physicochemieal properties of the pumpkin IDF. The experiment provided the basis research data on the development and utilization of pumpkin fibers.