香菇柄膳食纤维的理化特性研究

Studies on Physico-chemical Properties of the Dietary Fibers Prepared from the Stipes of Lentinus edodes

制备香菇柄膳食纤维,测定其水合能力(包括持水性、膨胀率、膨胀力),吸附性(包括持油性、胆固醇及胆酸钠吸附能力、亚硝酸根离子吸附能力)等理化特性。结果表明,香菇柄IDF的持水性为5.69 g.g-1、膨胀率为5.63 mL.mL-1、膨胀力为7.41 mL.g-1、持油力为0.471 g.g-1、吸附胆固醇分别为38.11 mg.g-1(pH7.0)、32.93 mg.g-1(pH 2.0),吸附胆酸钠为3.49 mg.g-1、亚硝酸根离子吸附能力为143.54μg.g-1。本实验为香菇柄膳食纤维的开发利用提供了基础研究数据。

Abstract： The IDFs were extracted from the stipes of Lentinus edodes by water extraction, and to determine the hydration capacity （including water holding capacity, swelling） and adsorption capacity （including oil-holding capacity, choles- terol/sodium cholate/nitrite ion adsorption capacity）. The water holding capacity of the IDF was 5.69 g·g^-1, the expansive force of the IDF was 7.41 mL·g^-1, the oil-holding capacity of the IDF was 0.471 g·g^-1, the sodium cholate adsorption ca- pacity of the IDF was 3.49 mg·g^-1, the cholesterol adsorption capacity of the IDF was 38.11 mg·g^-1 （pH7.0） and 32.93 mg·g^-1 （pH2.0）, and the nitrite ion adsorption capacity of the IDF was 143.54 μg·g^-1. The different treatments had a greater impact on the nutrition and physicochemical properties of the black fungus IDFs, and the experiment provides the basis research-data of the dietary fibers of black fungus on their development and utilization.