酵母膳食纤维成分分析及其体外抗氧化活性研究

Composition Analysis and Antioxidant Activity of Yeast Dietary Fiber in Vitro

通过对酵母膳食纤维的成分分析可知:酵母膳食纤维含有较多的酵母甘露寡糖和酵母β-葡聚糖,含量分别为43.0%和30.6%。另外,酵母膳食纤维还含有较少的水分、10.1%的肽和1.4%的游离氨基酸。其中,酵母葡聚糖的分子量主要分布在7~200万Da,此区间分子量的葡聚糖含量占总量的89.57%。肽分子量主要分布在400Da以下,含量占85.85%。经过实验可知,酵母膳食纤维具有较好的体外抗氧化性:在125mg/mL浓度下,DPPH和ABTS的清除率分别为46.5%和86.5%。

According to the composition analysis of yeast dietary fiber,yeast dietary fiber contains more yeast mannan oligosaccharides and yeastβ-glucan.The content was 43.0%and 30.6%,respectively.In addition,yeast dietary fiber contains less water,10.1%peptide and 1.4%free amino acid.Among them,the molecular weight of yeast glucan mainly distributed in 70,000 Da to 2million Da,the molecular weight of glucan in this range accounted for 89.57%of the total.The molecular weight of peptide was mainly distributed below 400Da,accounting for 85.85%.The results showed that yeast dietary fiber had good antioxidant activity in vitro.At 125mg/mL,the scavenging rates of DPPH and ABTS were 46.5%and 86.5%,respectively.