酶解对芦笋老茎中可溶性膳食纤维与抗氧化活性的影响

Effect of enzymatic hydrolysis on soluble dietary fiber and antioxidantactivity in old asparagus stalks

芦笋采摘加工过程中产生的大量废弃老茎,其中含有丰富的膳食纤维及活性物质,具有一定的抗氧化作用。以富含膳食纤维的芦笋老茎为原料,通过纤维素酶酶解提高其可溶性膳食纤维的含量,继而提升其抗氧化活性。通过测定酶解前后芦笋老茎液的抗氧化活性及可溶性膳食纤维含量,以单因素及正交优化试验对酶解时间、酶添加量、酶解温度进行研究,确定最佳酶解条件。结果显示:在纤维素酶添加量为1.0%、酶解时间1.75 h、酶解温度50℃的条件下,与非酶解相比,酶解后芦笋老茎的可溶性膳食纤维含量提高2.9倍,羟自由基清除能力提高1.69倍,活性物质多糖、黄酮及皂苷含量分别提高1.39、1.56和1.84倍。本研究可为芦笋老茎的再利用提供一定的理论依据。

The large amount of discarded old stems generated during the process of asparagus harvesting and processing contains rich dietary fiber and active substances,which have certain antioxidant effects and can be used to prepare asparagus old stems with antioxidant activity.Using asparagus stems rich in dietary fiber as raw materials,the content of soluble dietary fiber was increased through cellulase hydrolysis,thereby enhancing its antioxidant activity.By measuring the antioxidant activity and soluble dietary fiber content of asparagus stem liquid before and after enzymatic hydrolysis,single factor and orthogonal optimization experiments were conducted to study the enzymatic hydrolysis time,enzyme addition amount,enzymatic hydrolysis temperature,and determine the optimal enzymatic hydrolysis conditions.The results showed that under the conditions of cellulase addition of 1.0%,enzymolysis time of 1.75 h,and enzymolysis temperature of 50℃,the content of soluble dietary fiber increased by 2.9 times,the scavenging capacity of hydroxyl radical increased by 1.69 times,and the content of active substances such as polysaccharides,flavonoids,and saponins increased by 1.39,1.56,and 1.84 times respectively compared with non enzymolysis.This study can provide a certain theoretical basis for the reuse of old asparagus stems.