广西长寿人群食谱中膳食纤维复合体提取工艺优化及其特性

Optimization of Extraction Process and Characteristics of Dietary Fiber Complex in Recipes of Longevity People in Guangxi

在前期对广西长寿人群队列饮食研究的基础上总结出长寿人群食谱,本研究以食谱中特定比例的8种代表性膳食纤维复合体(dietary fiber complex,DFC)作为研究对象,采用超声波辅助酶法提取,通过单因素实验和响应面试验探究提取工艺的最优条件,并进行基本组成成分以及理化性质分析。结果表明:在α-淀粉酶添加量0.3%,超声波功率242 W,液料比15 mL/g,提取温度86℃时,总膳食纤维(total dietary fiber,TDF)的最大得率为63.90%,与理论预测值基本一致。优化后DFC中的蛋白质、脂肪等杂质含量分别由(2.66%±0.12%)、(5.31%±0.14%)降至(1.90%±0.08%)、(1.77%±0.26%),且TDF含量有显著提高(P<0.05),从(39.71%±1.17%)增加至(64.83%±0.28%)。持水力、膨胀力、持油力、乳化能力和乳化稳定性分别提高了5.36 g/g、2.83 mL/g、3.56 g/g、21.81%、36.8%。因此认为不同种类、特定比例的多种膳食纤维复合体(DFC)具有良好的品质,为广西长寿人群食谱中膳食纤维复合体特性的了解及应用提供了理论参考。

Based on the previous study on the diet of the cohort of long-lived people in Guangxi,the recipes of long-lived people were summarized.In this study,eight representative dietary fiber complexes(DFC)with specific proportion in the recipes were extracted by ultrasonic assisted enzyme method,and the optimal conditions of extraction process were explored through single factor and response surface tests,the basic components and physical and chemical properties were analyzed.The results showed that the maximum yield of total dietary fiber(TDF)was 63.90%,which was basically consistent with the theoretical prediction when the addition ofα-amylase was 0.3%,the ultrasonic power was 242 W,the liquid-solid ratio was 15 mL/g and the extraction temperature was 86℃.After optimization,the contents of protein,fat and other impurities in TDF decreased from(2.66%±0.12%)and(5.31%±0.14%)to(1.90%±0.08%)and(1.77%±0.26%)respectively,and the content of TDF increased significantly(P<0.05)from(39.71%±1.17%)to(64.83%±0.28%).The water holding capacity,swelling capacity,oil holding capacity,emulsifying capacity and emulsifying stability were increased by 5.36 g/g,2.83 mL/g,3.56 g/g,21.81%and 36.8%respectively.Therefore,it could be considered that a variety of dietary fiber complexes(DFC)with different types and specific proportions had good quality,which would provides a theoretical reference for the understanding and application of the characteristics of dietary fiber complexes in the recipes of long-lived people in Guangxi.