微生物酶法生产高活性膳食纤维的研究
摘要
玉米皮是玉米淀粉加工的副产品，其来源丰富，纤维含量高，植酸含量低，易于通过化学、物理以及生物学的方法进行改性处理，是加工和生产膳食纤维的极好原料。
本实验分别采用微生物酶法、化学法去除玉米皮中的淀粉和蛋白质。微生物酶法具有处理条件温和、选择性强、不破坏天然纤维结构、不损失具重要生理功能的可溶性纤维素和半纤维素等优点；而化学法去除淀粉、蛋白质比较彻底，但化学法处理底物选择性差，玉米皮中的半纤维素又溶于碱溶液，从而，使在玉米膳食纤维中起重要生理功能的可溶性纤维素、半纤维素都有不同程度的损失，导致产品的整体生理活性降低。经测试其总体指标，膳食纤维制取工艺的研究中微生物酶法优于化学法。
已有研究表明：膳食纤维中的不溶性成分主要作用于肠道产生机械蠕动效果，而可溶性成分则更多的发挥代谢功能。因此，膳食纤维中可溶性成分的组成比例是影响膳食纤维生理功能的一个重要因素。
在本实验中，我们采用木聚糖酶和纤维素酶对去除淀粉和蛋白质后所得的玉米皮膳食纤维作进一步处理，以改变天然膳食纤维中部分聚合物的化学结构与相对含量。通过此工艺，我们得到了分子量在31560～136960D之间的可溶性半纤维素和纤维素多糖。这些可溶性成分由于其溶解性好，分子表面活性基团多，新增和强化了原先没有或即使有但很微弱的功能特性，包括有益于人体健康的生理功能和有利于应用在食品中的工艺特性两个方面。
通过以上的研究，我们获得了一种微生物酶法生产高活性膳食纤维的加工工艺，为进一步的大规模工业化生产奠定了坚实的基础。
Corn cortex, which is a byproduct in corn starch production, contains a great deal of dietary fiber and a low content of phytic acid. What's more, It is easy to improve the properties of corn cortex through chemical or biological methods. So corn cortex is a kind of very good raw material to process the dietary fiber (DF).
In this study, microbial enzyme method and chemical method were adopted to remove starch and protein existed in corn cortex separately. The microbial enzyme method has many advantages in the moderate conditions, the maintenance of natural structure of fiber and a strong specialty, and the active contents such as soluble fiber and hemi-cellulose can be protected effectively to improve the physiological activity of the DF. On the contrary, the chemical methods lead to a drastic removal of starch and protein but a poor selectivity on substrates, and the hemi-cellulose in corn cortex could dissolve in an alkali solution, which makes soluble fiber and hemi-cellulose having important physiological activities lost. From the results of the test, it can be easily concluded that microbial enzyme method is prior to chemical method in preparation of the DF.
Some research results have showed that unsolvable contents of DF mainly act on intestines to arouse mechanical vermiculation and the soluble contents primarily affect the metabolism function. The composite proportion of soluble contents in the DF is an important factor affecting the physiological functions of the DF.
So the corn cortex DF obtained from the above is decomposed by xylanase and cellulase in order to change the chemical structure and relative content of the polymer composing the natural DF. By this technique, the soluble hemi-cellulose and cellulose polysaccharides whose
molecular weight lie in 31560-136960 are obtained, and these soluble components have better soluble properties and more active terminals on its surface. These add some new functions or properties to the DF or fortify those intrinsic but weak functions, which include two aspects: the physiological functions contributing to human health and the technological properties applied into food.
Through the study above, the process that high activities soluble dietary fiber can be acquired effectively through the microbial enzyme method has been concluded. This processing method would be applied to the industrialized production.
本实验分别采用微生物酶法、化学法去除玉米皮中的淀粉和蛋白质。微生物酶法具有处理条件温和、选择性强、不破坏天然纤维结构、不损失具重要生理功能的可溶性纤维素和半纤维素等优点；而化学法去除淀粉、蛋白质比较彻底，但化学法处理底物选择性差，玉米皮中的半纤维素又溶于碱溶液，从而，使在玉米膳食纤维中起重要生理功能的可溶性纤维素、半纤维素都有不同程度的损失，导致产品的整体生理活性降低。经测试其总体指标，膳食纤维制取工艺的研究中微生物酶法优于化学法。
已有研究表明：膳食纤维中的不溶性成分主要作用于肠道产生机械蠕动效果，而可溶性成分则更多的发挥代谢功能。因此，膳食纤维中可溶性成分的组成比例是影响膳食纤维生理功能的一个重要因素。
在本实验中，我们采用木聚糖酶和纤维素酶对去除淀粉和蛋白质后所得的玉米皮膳食纤维作进一步处理，以改变天然膳食纤维中部分聚合物的化学结构与相对含量。通过此工艺，我们得到了分子量在31560～136960D之间的可溶性半纤维素和纤维素多糖。这些可溶性成分由于其溶解性好，分子表面活性基团多，新增和强化了原先没有或即使有但很微弱的功能特性，包括有益于人体健康的生理功能和有利于应用在食品中的工艺特性两个方面。
通过以上的研究，我们获得了一种微生物酶法生产高活性膳食纤维的加工工艺，为进一步的大规模工业化生产奠定了坚实的基础。
Corn cortex, which is a byproduct in corn starch production, contains a great deal of dietary fiber and a low content of phytic acid. What's more, It is easy to improve the properties of corn cortex through chemical or biological methods. So corn cortex is a kind of very good raw material to process the dietary fiber (DF).
In this study, microbial enzyme method and chemical method were adopted to remove starch and protein existed in corn cortex separately. The microbial enzyme method has many advantages in the moderate conditions, the maintenance of natural structure of fiber and a strong specialty, and the active contents such as soluble fiber and hemi-cellulose can be protected effectively to improve the physiological activity of the DF. On the contrary, the chemical methods lead to a drastic removal of starch and protein but a poor selectivity on substrates, and the hemi-cellulose in corn cortex could dissolve in an alkali solution, which makes soluble fiber and hemi-cellulose having important physiological activities lost. From the results of the test, it can be easily concluded that microbial enzyme method is prior to chemical method in preparation of the DF.
Some research results have showed that unsolvable contents of DF mainly act on intestines to arouse mechanical vermiculation and the soluble contents primarily affect the metabolism function. The composite proportion of soluble contents in the DF is an important factor affecting the physiological functions of the DF.
So the corn cortex DF obtained from the above is decomposed by xylanase and cellulase in order to change the chemical structure and relative content of the polymer composing the natural DF. By this technique, the soluble hemi-cellulose and cellulose polysaccharides whose
molecular weight lie in 31560-136960 are obtained, and these soluble components have better soluble properties and more active terminals on its surface. These add some new functions or properties to the DF or fortify those intrinsic but weak functions, which include two aspects: the physiological functions contributing to human health and the technological properties applied into food.
Through the study above, the process that high activities soluble dietary fiber can be acquired effectively through the microbial enzyme method has been concluded. This processing method would be applied to the industrialized production.
引文
1．郑建仙，功能性食品，中国轻工业出版社：50-65
2．艾启俊 等，膳食纤维生理功能研究进展，农牧产品开发，1997(2)：22-25
3．闵锐，开发人体第七营养元素-膳食纤维，中国食物与营养，1999(3)：18-21
4. Humble CG, Malarcher AM, Tyroler HA, Dietary fiber and coronary heart disease in middleaged hypercholesterolemic men. Am J Prev Med 1993; 9: 197-202.
4. Rimm E B, Ascherio A, Giovannucci E, Spiegelman D, Stampfer M J, Willett W C. Vegetable, fruit, and cereal fiber intake and risk of coronary heart disease among men. JAMA 1996; 275: 447-451.
5. Trock B, Lanza E, Greenwald P, Dietary fiber, vegetables, and colon cancer: critical review and meta-analyses of the epidemiologic evidence, J Natl Cancer Inst 1990; 82: 650-661.
6. Burkitt D P, Trowell H C. Refined Carbohydrate Foods and Disease: Implications of Dietary Fiber. London: Academic Press; 1975.
7．何锦风 等，论膳食纤维，食品与发酵工业，1997(5)：63-68
8．郑建仙 等，论膳食纤维，食品与发酵工业，1994(4)：71～74
9．伍立居 等，从玉米皮及豆皮中制取适用纤维的研究，食品与发酵工业，1996(5)：44-47
10．韦晖，膳食纤维的研究与开发，纤维素科学与技术，Vol．9 No．1 2001(1)：56-63
11. Lo G. Nutritional and physical properities of dietary fiber from soybeans [J]. Cereal Foods world, 1989, 34(7): 530-534.
12. Giovannucci E, Willett W C. Dietary factors and risk of colon cancer. Ann Med 1994; 26: 443-452.
13．卢敏等，利用玉米麸皮制取膳食纤维的方法研究，粮食与饲料工业，1996(11)：39～40
14．张延坤，膳食纤维在食品中的应用，食品工业，1997(6)：30～31
15. K. E. Bach Knudsen, The nutritional significance of "dietary fiber" analysis, animal feed science and technology, 2001(90): 3-20
16．欧仕益 等，膳食纤维研究进展，粮食与饲料工业，1997(2)：39-40
17．王亚伟 等，膳食纤维对糖尿病人血糖的影响，食品工业科，Vol．22，2001(5)：25-27
18．王亚伟 等，膳食纤维和低聚糖对糖尿病人血糖血脂的影响，郑州工程学院学报，Vol．23 No．1 2002(3)：85-88
19. R. A. Al-Shagrawi, etc. Effects of alkaline, hydrogen peroxide-treated fibers on nutrient digestibility, blood sugar and lipid profile in rats, Food Chemistry, 1999, 213-218
20. Anderson J W, Geil P B. New perspectives in nutrition management of diabetes mellitus. Am J Med 1988; 85: 159-165
21. Gray D S. The clinical uses of dietary fiber, Am Fam Phys, 1995, 51: 419-425
22. Jenkins DJA, Wolever TMS, Rao AV et al. Effect on blood lipids of very high intakes of fiber in diets low in saturated fat and cholesterol, N Engl J Med, 1993, 329: 21-26
23．石永峰 等，几种膳食纤维在食品中的应用，郑州粮食学院学报，Vol．20 No．1 1999(3)：83-87
24. Haskell W L, Spiller G A, Jensen C D, Ellis B K, Gates J E, Role of water-soluble dietary fiber in the management of elevated plasma cholesterol in healthy subjects, Am J Cardiol, 1992, 69: 433-439
25. M. E. Harrington etc., Effect of dietary fiber extracts on calcium absorption in the rat, Food Chemistry, 2001. 73, 263-269
26．杨立志 等，功能性低聚糖功效及生产概况，天津化工，2001(1)：13-15
27．尤新，功能性低聚糖，食品工业科技，Vol．22 2001(6)：1-4
28．尤新，功能性低聚糖，中国食品添加剂，2002(2)：40-44
29. Dwyer J T. Dietary fiber for children: how much? Pediatrics 1995; 96: 1019-1022
30．吴绵斌 等，玉米渣皮双菌种固体发酵生产细胞蛋白的研究，食品与发酵工业， 2000(1)：24-28
31．王遂 等，酶法脱淀粉技术用于玉米膳食纤维制取工艺的研究，哈尔
滨师范大学自然科学学报，1999(3)：73～77
32．王遂 等，高活性玉米膳食纤维的制备、性质与应用，食品科学，Vol．21 2000(7)：22-24
33．许勤 等，短链脂肪酸的代谢及其在肠道外科中的应用，肠外与肠内营养，1999(4)：218-223
34. J. M. Fang, J. M. Lawther, etc. Fractionation and characterization of polysaccharides from abaca fiber, Carbohydrate Polymer, 1998, 315-319
35．姜竹茂 等，从豆渣中制取可溶性膳食纤维的研究，中国粮油学报，2001，16(3)：52-55
36．王遂 等，可溶性膳食纤维提取工艺的研究，食品科学，1999(7)：38-40
37．张树政 等，酶制剂工业，科学出版社 1998：485～486
38．中科院上海植生所，现代植物生理学实验指南，1999科学出版社 131
39．周晓云，酶技术，石油工业出版社 1994 284～287
40．王遂 等，微生物蛋白酶对玉米皮蛋白水解作用的研究，食品工业科技Vol．21 2000(4)：22-24
41．北师大生物系生化教研室，基础生物化学实验，1995，高等教育出版社 91～97
42．北大生物系生化教研室编，生物化学实验指导，人民教育出版社 1980．3
43．赵乃新、王乐凯等，小麦麸食物纤维素源的提取和食物纤维冲剂的研制，食品科学，1995，36(2)：8-10
44．陈惠忠、高培基等，产木聚糖酶菌株的选育及其液体发酵条件，微生物学报，1990，30(5)：351-354
45．高炬 等 榆耳发酵液中新半倍萜-榆耳三醇的结构，药学学报，1992，27(1)：33-36
46．石德成等 碳水化合物的气相色谱分析，分析化学，1983，11(3)：193-196
47．中山大学生物系生化微生物教研室编，生化技术导论，人民教育出版社，1979．3
48. Sanat K. S. et al. Carbohydr. Res. 1994, 254:157-167
49. Miyazaki T. et al. Chem. Pharm. Bull. 1974, 22(6):1360-1365
50. Johanna M. van Hazendonk, Erna J. M. Reinerink, etc., Structural analysis of acetylated hemicellulose polysaccharides from fiber flax, Carbohydrate research, 1996(291):141-154
2．艾启俊 等，膳食纤维生理功能研究进展，农牧产品开发，1997(2)：22-25
3．闵锐，开发人体第七营养元素-膳食纤维，中国食物与营养，1999(3)：18-21
4. Humble CG, Malarcher AM, Tyroler HA, Dietary fiber and coronary heart disease in middleaged hypercholesterolemic men. Am J Prev Med 1993; 9: 197-202.
4. Rimm E B, Ascherio A, Giovannucci E, Spiegelman D, Stampfer M J, Willett W C. Vegetable, fruit, and cereal fiber intake and risk of coronary heart disease among men. JAMA 1996; 275: 447-451.
5. Trock B, Lanza E, Greenwald P, Dietary fiber, vegetables, and colon cancer: critical review and meta-analyses of the epidemiologic evidence, J Natl Cancer Inst 1990; 82: 650-661.
6. Burkitt D P, Trowell H C. Refined Carbohydrate Foods and Disease: Implications of Dietary Fiber. London: Academic Press; 1975.
7．何锦风 等，论膳食纤维，食品与发酵工业，1997(5)：63-68
8．郑建仙 等，论膳食纤维，食品与发酵工业，1994(4)：71～74
9．伍立居 等，从玉米皮及豆皮中制取适用纤维的研究，食品与发酵工业，1996(5)：44-47
10．韦晖，膳食纤维的研究与开发，纤维素科学与技术，Vol．9 No．1 2001(1)：56-63
11. Lo G. Nutritional and physical properities of dietary fiber from soybeans [J]. Cereal Foods world, 1989, 34(7): 530-534.
12. Giovannucci E, Willett W C. Dietary factors and risk of colon cancer. Ann Med 1994; 26: 443-452.
13．卢敏等，利用玉米麸皮制取膳食纤维的方法研究，粮食与饲料工业，1996(11)：39～40
14．张延坤，膳食纤维在食品中的应用，食品工业，1997(6)：30～31
15. K. E. Bach Knudsen, The nutritional significance of "dietary fiber" analysis, animal feed science and technology, 2001(90): 3-20
16．欧仕益 等，膳食纤维研究进展，粮食与饲料工业，1997(2)：39-40
17．王亚伟 等，膳食纤维对糖尿病人血糖的影响，食品工业科，Vol．22，2001(5)：25-27
18．王亚伟 等，膳食纤维和低聚糖对糖尿病人血糖血脂的影响，郑州工程学院学报，Vol．23 No．1 2002(3)：85-88
19. R. A. Al-Shagrawi, etc. Effects of alkaline, hydrogen peroxide-treated fibers on nutrient digestibility, blood sugar and lipid profile in rats, Food Chemistry, 1999, 213-218
20. Anderson J W, Geil P B. New perspectives in nutrition management of diabetes mellitus. Am J Med 1988; 85: 159-165
21. Gray D S. The clinical uses of dietary fiber, Am Fam Phys, 1995, 51: 419-425
22. Jenkins DJA, Wolever TMS, Rao AV et al. Effect on blood lipids of very high intakes of fiber in diets low in saturated fat and cholesterol, N Engl J Med, 1993, 329: 21-26
23．石永峰 等，几种膳食纤维在食品中的应用，郑州粮食学院学报，Vol．20 No．1 1999(3)：83-87
24. Haskell W L, Spiller G A, Jensen C D, Ellis B K, Gates J E, Role of water-soluble dietary fiber in the management of elevated plasma cholesterol in healthy subjects, Am J Cardiol, 1992, 69: 433-439
25. M. E. Harrington etc., Effect of dietary fiber extracts on calcium absorption in the rat, Food Chemistry, 2001. 73, 263-269
26．杨立志 等，功能性低聚糖功效及生产概况，天津化工，2001(1)：13-15
27．尤新，功能性低聚糖，食品工业科技，Vol．22 2001(6)：1-4
28．尤新，功能性低聚糖，中国食品添加剂，2002(2)：40-44
29. Dwyer J T. Dietary fiber for children: how much? Pediatrics 1995; 96: 1019-1022
30．吴绵斌 等，玉米渣皮双菌种固体发酵生产细胞蛋白的研究，食品与发酵工业， 2000(1)：24-28
31．王遂 等，酶法脱淀粉技术用于玉米膳食纤维制取工艺的研究，哈尔
滨师范大学自然科学学报，1999(3)：73～77
32．王遂 等，高活性玉米膳食纤维的制备、性质与应用，食品科学，Vol．21 2000(7)：22-24
33．许勤 等，短链脂肪酸的代谢及其在肠道外科中的应用，肠外与肠内营养，1999(4)：218-223
34. J. M. Fang, J. M. Lawther, etc. Fractionation and characterization of polysaccharides from abaca fiber, Carbohydrate Polymer, 1998, 315-319
35．姜竹茂 等，从豆渣中制取可溶性膳食纤维的研究，中国粮油学报，2001，16(3)：52-55
36．王遂 等，可溶性膳食纤维提取工艺的研究，食品科学，1999(7)：38-40
37．张树政 等，酶制剂工业，科学出版社 1998：485～486
38．中科院上海植生所，现代植物生理学实验指南，1999科学出版社 131
39．周晓云，酶技术，石油工业出版社 1994 284～287
40．王遂 等，微生物蛋白酶对玉米皮蛋白水解作用的研究，食品工业科技Vol．21 2000(4)：22-24
41．北师大生物系生化教研室，基础生物化学实验，1995，高等教育出版社 91～97
42．北大生物系生化教研室编，生物化学实验指导，人民教育出版社 1980．3
43．赵乃新、王乐凯等，小麦麸食物纤维素源的提取和食物纤维冲剂的研制，食品科学，1995，36(2)：8-10
44．陈惠忠、高培基等，产木聚糖酶菌株的选育及其液体发酵条件，微生物学报，1990，30(5)：351-354
45．高炬 等 榆耳发酵液中新半倍萜-榆耳三醇的结构，药学学报，1992，27(1)：33-36
46．石德成等 碳水化合物的气相色谱分析，分析化学，1983，11(3)：193-196
47．中山大学生物系生化微生物教研室编，生化技术导论，人民教育出版社，1979．3
48. Sanat K. S. et al. Carbohydr. Res. 1994, 254:157-167
49. Miyazaki T. et al. Chem. Pharm. Bull. 1974, 22(6):1360-1365
50. Johanna M. van Hazendonk, Erna J. M. Reinerink, etc., Structural analysis of acetylated hemicellulose polysaccharides from fiber flax, Carbohydrate research, 1996(291):141-154
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