超声波改善大蒜秸秆不溶性膳食纤维结构及吸附性
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摘要
为了增强大蒜秸秆膳食纤维的功能特性,采用超声波对大蒜秸秆的不溶性膳食纤维(insoluble dietary fiber,IDF)进行改性处理。以提高葡萄糖吸附能力为目标,利用单因素试验和响应面法优化大蒜秸秆IDF的超声改性条件,通过胆固醇结合力、吸水性、持油性及膨胀能力等来评价改性后IDF的功能特性,并通过扫描电镜和红外光谱分析其结构变化。结果表明:液料质量比30:1、超声功率700 W和超声时间40 min时,大蒜秸秆IDF的葡萄糖吸附能力明显提高,比对照组提高了12.8%,胆固醇吸附力则提高了45.0%(P<0.05);超声处理所得IDF的色泽品质和物理化学特性也明显优于对照组(P<0.05);超声处理和对照IDF的红外吸收光谱基本相同,电镜结果显示超声波处理使IDF的组织结构变得更加疏松,其表面呈现蜂窝状,有助于表现出较强的吸附性,从而赋予大蒜秸秆IDF更强的功能品质和物理化学特性。
Dietary fiber(DF) has drawn the attention of researchers due to its significant health benefits. Over the past decade greater DF materials from fruits and vegetables are being introduced in the market because of the presence of associated bioactive compounds and balanced compositions. The physicochemical and functional properties of DFs always depend on the food sources, extraction methods and structure of DF. Garlic bulb is consumed worldwide because of its widespread medicinal and nutritional value. During harvesting period, garlic bulb yields a considerable amount of straw which is simply thrown or disposed, causing a severe environmental problem. Garlic straw, with similar compounds to garlic bulb, might be used as a novel source of functional DF. Composition analysis reveals garlic straw consists of 7.15% soluble dietary fiber(SDF) and 72.20% insoluble dietary fiber(IDF), which exhibit different physiological effects on human health. The health effects exhibited by IDF are often not as good as that of SDF due to their different physicochemical and functional properties. Therefore, the aim of this study was to improve the functional properties of IDF from garlic straw with ultrasonic processing technology. IDF was put into a 500 m L beaker and dispersed with 300 m L deionized water. The beaker containing the sample was placed in a thermostatic water bath at initial temperatures of 25℃ for 10 min. And then the mixture was sonicated in ultrasound processor with different liquid-sample ratios, ultrasonic powers and ultrasonic time. After the pretreatment, the mixture was stored at-20℃ and freeze-dried for later analysis. The optimum ultrasonic conditions were obtained based on the responses of glucose absorption capacity from single factor experiments and response surface methodology. The functional properties including cholesterol binding capacity, water holding capacity, oil holding capacity and water swelling capacity were determined. Scanning electron microscope(SEM) and Fourier transformed infrared spectroscopy(FTIR) were used to analyze the microstructure of IDF. Results suggest that liquid-sample ratio of 30:1, ultrasonic power of 700 W and ultrasonic time of 40 min were considered as the optimum ultrasonic conditions for preparation of IDF with good glucose absorption capacity. Under these conditions, the glucose absorption capacity and cholesterol binding capacity were increased by 12.8% and 45.0% compared to those without ultrasound treatment(P<0.05). Ultrasonic-treated IDF exhibited better color, functional and physicochemical properties than untreated IDF with significant difference(P<0.05). FTIR of control and ultrasonic-treated IDF was basically the same. Structural analysis from SEM indicated that ultrasonic treatment destroyed the microstructure of IDF from garlic straw. Findings from structural analysis revealed that the porosity and surface area of IDF were effectively improved by ultrasound, which proved to enhance functional and physicochemical properties of modified IDF. The positive effect of ultrasound may be useful for functional modification and utilization of DF from garlic straw.
Dietary fiber(DF) has drawn the attention of researchers due to its significant health benefits. Over the past decade greater DF materials from fruits and vegetables are being introduced in the market because of the presence of associated bioactive compounds and balanced compositions. The physicochemical and functional properties of DFs always depend on the food sources, extraction methods and structure of DF. Garlic bulb is consumed worldwide because of its widespread medicinal and nutritional value. During harvesting period, garlic bulb yields a considerable amount of straw which is simply thrown or disposed, causing a severe environmental problem. Garlic straw, with similar compounds to garlic bulb, might be used as a novel source of functional DF. Composition analysis reveals garlic straw consists of 7.15% soluble dietary fiber(SDF) and 72.20% insoluble dietary fiber(IDF), which exhibit different physiological effects on human health. The health effects exhibited by IDF are often not as good as that of SDF due to their different physicochemical and functional properties. Therefore, the aim of this study was to improve the functional properties of IDF from garlic straw with ultrasonic processing technology. IDF was put into a 500 m L beaker and dispersed with 300 m L deionized water. The beaker containing the sample was placed in a thermostatic water bath at initial temperatures of 25℃ for 10 min. And then the mixture was sonicated in ultrasound processor with different liquid-sample ratios, ultrasonic powers and ultrasonic time. After the pretreatment, the mixture was stored at-20℃ and freeze-dried for later analysis. The optimum ultrasonic conditions were obtained based on the responses of glucose absorption capacity from single factor experiments and response surface methodology. The functional properties including cholesterol binding capacity, water holding capacity, oil holding capacity and water swelling capacity were determined. Scanning electron microscope(SEM) and Fourier transformed infrared spectroscopy(FTIR) were used to analyze the microstructure of IDF. Results suggest that liquid-sample ratio of 30:1, ultrasonic power of 700 W and ultrasonic time of 40 min were considered as the optimum ultrasonic conditions for preparation of IDF with good glucose absorption capacity. Under these conditions, the glucose absorption capacity and cholesterol binding capacity were increased by 12.8% and 45.0% compared to those without ultrasound treatment(P<0.05). Ultrasonic-treated IDF exhibited better color, functional and physicochemical properties than untreated IDF with significant difference(P<0.05). FTIR of control and ultrasonic-treated IDF was basically the same. Structural analysis from SEM indicated that ultrasonic treatment destroyed the microstructure of IDF from garlic straw. Findings from structural analysis revealed that the porosity and surface area of IDF were effectively improved by ultrasound, which proved to enhance functional and physicochemical properties of modified IDF. The positive effect of ultrasound may be useful for functional modification and utilization of DF from garlic straw.
引文
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[15]李雁,熊明洲,尹丛林,等.红薯渣不溶性膳食纤维超高压改性[J].农业工程学报,2012,28(19):270-278.Li Yan,Xiong Mingzhou,Yin Conglin,et al.Modification of insoluble dietary fiber from sweet potato residue with ultra high pressure processing technology[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2012,28(19):270-278.(in Chinese with English abstract)
[16]Yachmenev V,Condon B,Klasson T,et al.Acceleration of the enzymatic hydrolysis of corn stover and sugar cane bagasse celluloses by low intensity uniform ultrasound[J].Journal of Biobased Materials and Bioenergy,2009,3(7):25-31.
[17]Huang L,Ma H,Peng L,et al.Enzymolysis kinetics of garlic powder with single frequency countercurrent ultrasound pretreatment[J].Food Bioproducts Processing,2015,95:292-297.
[18]Ying Z,Han X,Li J.Ultrasound-assisted extraction of polysaccharides from mulberry leaves[J].Food Chemistry,2011,127(3):1273-1279.
[19]Peerajit P,Chiewchan N,Devahastin,S.Effects of pretreatment methods on health-related functional properties of high dietary fiber powder from lime residues[J].Food Chemistry,2012,132(4):1891–1898.
[20]付娆.纤维素酶法制备黑木耳残渣中的膳食纤维及性质测定[D].哈尔滨:东北农业大学,2014.Fu Rao.The Preparation and Properties of Dietary Fiber fromAuricularia Auricular Residues with Cellulase[D].Harbin:Northeast Agricultural University,2014.(in Chinese with English abstract)1
[21]Zhang N,Huang C,Ou S.In vitro binding capacities of three dietary fibers and their mixture for four toxic elements,cholesterol,and bile acid[J].Journal of Hazardous Materials,2011,186(1):236-239.
[22]Qi J,Li Y,Masamba K G,et al.The effect of chemical treatment on the in vitro hypoglycemic properties of rice bran insoluble dietary fiber[J].Food Hydrocolloid,2016,52:699-706.
[23]Yaich H,Garna H,Bchir B,et al.Chemical composition and functional properties of dietary fibre extracted by englyst and prosky methods from the alga Ulva lactuca,collected in Tunisia[J].Algal Research,2015,9:65-73
[24]金晖,孟怡璠,陈萍,等.不同颗粒度南瓜不溶性膳食纤维的功能性质研究[J].中国食品学报,2013,13(9):15-21.Jin Hui,Meng Yifan,Chen Ping,et al.Studies on functional properties of the dietary fiber prepared from pumpin with different granularity[J].Journal of Chinese Institute of Food Science and Technology,2013,13(9):15-21.(in Chinese with English abstract)
[25]Elleuch M,Bedigian D,Roiseux O,et al.Dietary fibre and fibre-rich by-products of food processing:Characterisation technological functionality and commercial applications:A review[J].Food Chemistry,2011,124(2):411-421.
[26]Saleh T A.Isotherm,kinetic,and thermodynamic studies on Hg(II)adsorption from aqueous solution by silica-multiwall carbon nanotubes[J].Environmental Science and Pollution Research,2015,22(21):16721-16731.
[27]Ma M,Mu T.Effects of extraction methods and particle size distribution on the structural,physicochemical,and functiona l properties of dietary fiber from deoiled cumin[J].Food Chemistry,2016,194:237-246.
[28]Gupta V K,Saleh T A,Pathania D,et al.A cellulose acetate based nanocomposite for photocatalytic degradation of methylene blue dye under solar light[J].Ionics,2015,21(6):1787–1793.
[2]Gunness P,Gidley M J.Mechanisms underlying the cholesterol-lowering properties of soluble dietary fibre polysaccharides[J].Food&Function,2010,1(2):149-155.
[3]Castellanos-Jankiewicz A,Bosque-Plata L D,Tejero M E.Combined effect of plant sterols and dietary fiber for the treatment of hypercholesterolemia[J].Plant Foods for Human Nutrition,2014,69(2):93-100.
[4]Hanan M A,Ahmed A R.Utilization of watermelon rinds and sharlyn melon peels as a natural source of dietary fiber and antioxidants in cake[J].Annals of Agricultural Sciences,2013,58(1):83-95.
[5]Paturi G,Butts C A,Monro J A,et al.Effects of blackcurrant and dietary fibers on large intestinal health biomarkers in rats[J].Plant Foods for Human Nutrition,2018,73(1):1-7.
[6]Daou C,Zhang H.Functional and physiological properties of total,soluble,and insoluble dietary fibers derived from defatted rice bran[J].Journal of Food Science and Technology,2014,51(12):3878-3885.
[7]Wang L,Xu H,Yuan F,et al.Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking[J].Food Chemistry,2015,185:90-98.
[8]Lv J S,Liu X Y,Zhang X P,et al.Chemical composition and functional characteristics of dietary fiber-rich powder obtained from core of maize straw[J].Food Chemistry,2017,227:383-389.
[9]闫淼淼,许真,徐蝉,等.大蒜功能成分研究进展[J].食品科学,2010,31(5):312-318.Yan Miaomiao,Xu Zhen,Xu Chan,et al.Research progress of bioactive components in garlic[J].Food Science,2010,31(5):312-318.(in Chinese with English abstract)
[10]Kallel F,Bettaieb F,Khiari R,et al.Isolation and structural characterization of cellulose nanocrystals extracted from garlic straw residues[J].Industrial Crops&Products,2016,87:287-296.
[11]Ma M,Mu T.Modification of deoiled cumin dietary fiber with laccase and cellulaseunder high hydrostatic pressure[J].Carbohydrate Polymers,2016,136:87-94.
[12]Santala O,Kiran A,Sozer N,et al.Enzymatic modification and particle size reduction of wheat bran improves the mechanical properties and structure of bran-enriched expanded extrudates[J].Journal of Cereal Science,2014,60(2):448-456.
[13]Lan G S,Chen H X,Chen S H,et al.Chemical composition and physicochemical properties of dietary fiber from Polygonatum odoratum as affected by different processing methods[J].Food Research International,2012,49(1):406-410.
[14]Pérez-López E,Mateos-Aparicio I,Rupérez P.Okara treated with high hydrostatic pressure assisted by Ultraflo?L:Effect on solubility of dietary fibre[J].Innovative Food Science and Emerging Technologies,2016,33:32-37.
[15]李雁,熊明洲,尹丛林,等.红薯渣不溶性膳食纤维超高压改性[J].农业工程学报,2012,28(19):270-278.Li Yan,Xiong Mingzhou,Yin Conglin,et al.Modification of insoluble dietary fiber from sweet potato residue with ultra high pressure processing technology[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2012,28(19):270-278.(in Chinese with English abstract)
[16]Yachmenev V,Condon B,Klasson T,et al.Acceleration of the enzymatic hydrolysis of corn stover and sugar cane bagasse celluloses by low intensity uniform ultrasound[J].Journal of Biobased Materials and Bioenergy,2009,3(7):25-31.
[17]Huang L,Ma H,Peng L,et al.Enzymolysis kinetics of garlic powder with single frequency countercurrent ultrasound pretreatment[J].Food Bioproducts Processing,2015,95:292-297.
[18]Ying Z,Han X,Li J.Ultrasound-assisted extraction of polysaccharides from mulberry leaves[J].Food Chemistry,2011,127(3):1273-1279.
[19]Peerajit P,Chiewchan N,Devahastin,S.Effects of pretreatment methods on health-related functional properties of high dietary fiber powder from lime residues[J].Food Chemistry,2012,132(4):1891–1898.
[20]付娆.纤维素酶法制备黑木耳残渣中的膳食纤维及性质测定[D].哈尔滨:东北农业大学,2014.Fu Rao.The Preparation and Properties of Dietary Fiber fromAuricularia Auricular Residues with Cellulase[D].Harbin:Northeast Agricultural University,2014.(in Chinese with English abstract)1
[21]Zhang N,Huang C,Ou S.In vitro binding capacities of three dietary fibers and their mixture for four toxic elements,cholesterol,and bile acid[J].Journal of Hazardous Materials,2011,186(1):236-239.
[22]Qi J,Li Y,Masamba K G,et al.The effect of chemical treatment on the in vitro hypoglycemic properties of rice bran insoluble dietary fiber[J].Food Hydrocolloid,2016,52:699-706.
[23]Yaich H,Garna H,Bchir B,et al.Chemical composition and functional properties of dietary fibre extracted by englyst and prosky methods from the alga Ulva lactuca,collected in Tunisia[J].Algal Research,2015,9:65-73
[24]金晖,孟怡璠,陈萍,等.不同颗粒度南瓜不溶性膳食纤维的功能性质研究[J].中国食品学报,2013,13(9):15-21.Jin Hui,Meng Yifan,Chen Ping,et al.Studies on functional properties of the dietary fiber prepared from pumpin with different granularity[J].Journal of Chinese Institute of Food Science and Technology,2013,13(9):15-21.(in Chinese with English abstract)
[25]Elleuch M,Bedigian D,Roiseux O,et al.Dietary fibre and fibre-rich by-products of food processing:Characterisation technological functionality and commercial applications:A review[J].Food Chemistry,2011,124(2):411-421.
[26]Saleh T A.Isotherm,kinetic,and thermodynamic studies on Hg(II)adsorption from aqueous solution by silica-multiwall carbon nanotubes[J].Environmental Science and Pollution Research,2015,22(21):16721-16731.
[27]Ma M,Mu T.Effects of extraction methods and particle size distribution on the structural,physicochemical,and functiona l properties of dietary fiber from deoiled cumin[J].Food Chemistry,2016,194:237-246.
[28]Gupta V K,Saleh T A,Pathania D,et al.A cellulose acetate based nanocomposite for photocatalytic degradation of methylene blue dye under solar light[J].Ionics,2015,21(6):1787–1793.