超微粉碎对苦瓜渣理化性质与体外降糖活性的影响

Effect of Superfine Grinding on Physicochemical Properties and Hypoglycemic Activities in vitro of Dietary Fiber of Balsam Pear Processed by Extrusion

研究了超微粉碎处理对苦瓜膳食纤维的理化性质与体外降糖活性的影响。分析了超微细苦瓜膳食纤维的可溶性膳食纤维含量、持水率和溶胀性随粉碎时间的变化,并测定膳食纤维组分对葡萄糖扩散、α-淀粉酶及α-葡萄糖苷酶活力的影响。结果表明,当超微粉碎膳食纤维d50达到20μm时,苦瓜纤维的持水率为17.04%、溶胀性为16.29 mL/g,可溶性膳食纤维含量达到17.20%。X射线衍射图谱表明,超微粉碎后苦瓜纤维非结晶区比例增加。相对未处理样品,超微粉碎具有提高苦瓜膳食纤维抑制葡萄糖扩散、降低α-淀粉酶和α-糖苷酶酶解效果的作用。苦瓜膳食纤维中的各组分具有不同程度的降血糖活性,其中以果胶的效果较好。超微粉碎处理可有效提高苦瓜纤维理化性质及体外降糖活性。

The effects of superfine grinding on physicochemical properties and hypoglycemic activities in vitro of dietary fiber of balsam pear （DFBP） processed by extrusion were studied. Soluble dietary fiber content, water holding capacity and swell ability of superfine grinded dietary fiber of balsam pear （SGDFBP） in different time were analyzed. Glucose diffusion, α-amylase and α-glucosidase activity were also analyzed to assess the hypoglycemic activities of SGDFBP. The results showed that the soluble dietary fiber content, water holding capacity and swelling capacity of SGDFBP were 17. 04%, 16. 29 mL/g, and 17.20% respectively, when the d50 of SGDFBP was 20 p,m. X-ray diffraction pattern showed that the ratio of non-crystalline area of SGDFBP increased during superfine grinding. Inhibition of glucose diffusion and reduction in enzymatic effect of a-amylase and α-glucosidase induced by DFBP were intensified by superfine grinding. Different ingredients of SGDFBP had different functions in hypoglycemic activity, especially pectin had better one. Superfine grinding processing could effectively improve the physicochemical properties and hypoglycemic activity in vitro of DFBP.