Comparative study on structure, properties, functions, and in vitro digestion characteristics of dietary fiber from Chinese chestnut prepared by different methods.

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2024-12-14 DOI:10.1111/1750-3841.17602

Zuoqing Yu, Fei Peng, Bin Du, Xi Yu, Qiaoling Xie, Sibo Shen, Yuedong Yang

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引用次数: 0

Abstract

This study compared the effects of enzyme extraction (E-DF), enzyme-acid extraction (EAc-DF), enzyme-alkaline extraction (EAl-DF), ultrasonic-enzyme extraction (EU-DF), and microwave-enzyme extraction (EM-DF) on the yield, chemical composition, structural characteristics, physicochemical properties, physiological activities, and hypoglycemic activities of dietary fiber (DF) from Chinese chestnut. EAl-DF had the highest yield (25.44 ± 0.70%) among all five extraction methods. The structural analysis indicated that other extracts, particularly EAl-DF, had a more complex and porous structure than E-DF. Analysis of monosaccharide composition showed that the main sugars in Chinese chestnut DF included Ara, Gal, Glc, and Man. Notably, EAl-DF exhibited the highest water and oil retention ability and hypoglycemic activity. The DFs extracted by five methods can resist digestion in the digestive tract. These results indicate that enzymatic-alkaline method is a high-quality method for extracting DF from Chinese chestnut. And this study provides a theoretical basis for the efficient preparation and development of Chinese chestnut DF.

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不同方法制备的板栗膳食纤维的结构、性质、功能和体外消化特性比较研究

本研究比较了酶提取（E-DF）、酶酸提取（EAc-DF）、酶碱提取（EAl-DF）、超声波酶提取（EU-DF）和微波酶提取（EM-DF）对板栗膳食纤维（DF）的产率、化学成分、结构特征、理化性质、生理活性和降血糖活性的影响。在所有五种提取方法中，EAl-DF 的产率最高（25.44 ± 0.70%）。结构分析表明，与E-DF相比，其他提取物，尤其是EAl-DF，具有更复杂的多孔结构。单糖组成分析表明，板栗 DF 中的主要糖类包括 Ara、Gal、Glc 和 Man。值得注意的是，EAl-DF 具有最高的保水保油能力和降血糖活性。用五种方法提取的 DFs 在消化道中都具有抗消化能力。这些结果表明，酶法-碱性法是从板栗中提取 DF 的优质方法。本研究为高效制备和开发中国板栗 DF 提供了理论依据。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.