松茸渣不溶性膳食纤维提取及特性研究

Study on extraction and characteristics of insoluble dietary fiber from Tricholoma matsutake residue

中文关键词:  松茸  膳食纤维  响应面分析

英文关键词:Tricholoma matsutake  dietary fiber  response surface analysis

中文摘要:

      目的 以松茸提取蛋白后的残渣为原料, 采用超声波辅助法提取其中的不溶性膳食纤维, 并对其特性进行研究。方法 通过研究超声时间、超声功率、超声温度和料液比对其得率的影响, 在单因素实验结果的基础上, 设计响应面实验。对提取出的松茸不溶性膳食纤维理化性质进行研究。结果 最佳工艺参数如下: 超声时间43 min、超声功率266 W、超声温度53 ℃、料液比1:31 (g/mL), 不溶性膳食纤维的得率为78.95%, 影响不溶性膳食纤维的主次因素为: 超声功率>超声温度>超声时间>料液比。松茸不溶性膳食纤维持水性为 2.78 g/g, 膨胀性为3.49 mL/g, 持油性为1.28 g/g, 结合水力为2.24 g/g, 葡萄糖吸附能力为37955 μmoL/g。 结论 在优化后的条件下, 松茸渣不溶性膳食纤维提取效率高。松茸不溶性膳食纤维葡萄糖吸附能力偏高, 可作为辅助降血糖的功能性食品配料。

英文摘要:

      Objective To extract insoluble dietary fiber by ultrasonic assisted method taking the residue after extracting protein from Tricholoma matsutake as raw material, and study its characteristics. Methods The response surface experiment was designed on the basis of single factor experimental results by studying the effects of ultrasonic time, ultrasonic power, ultrasonic temperature and solid-liquid ratio on the yield. The physical and chemical properties of insoluble dietary fiber extracted from Tricholoma matsutake were studied. Results The optimum technological parameters were as follow: Ultrasonic time 43 min, ultrasonic power 266 W, ultrasonic temperature 53 ℃, solid-liquid ratio 1:31 (g/mL), and the yield of insoluble dietary fiber was 78.95%. The primary and secondary factors affecting insoluble dietary fiber were ultrasonic power>ultrasonic temperature>ultrasonic time>solid-liquid ratio. The water holding capacity of Tricholoma matsutake insoluble dietary fiber was 2.78 g/g, the swelling capacity was 3.49 mL/g, the oil holding capacity was 1.28 g/g, the combined hydraulic power was 2.24 g/g, and the glucose adsorption capacity was 37955 μmoL/g. Conclusion Under the optimized conditions, the extraction efficiency of insoluble dietary fiber from Tricholoma matsutake residue is high. Tricholoma matsutake insoluble dietary fiber has high glucose adsorption capacity, and can be used as a functional food ingredient to assist in reducing blood glucose.