Effect of ultrafine grinding on hypoglycemic and hypolipidemic functional properties in vitro of dietary fiber from pine residue
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摘要: 以松仁粕为原料制备松仁粕膳食纤维,研究超微粉碎对松仁粕及松仁粕膳食纤维体外降血糖、降血脂功能的影响。结果表明:经超微粉碎后,松仁粕膳食纤维及松仁粕的膳食纤维含量无显著变化,但各功能性质均有不同程度的改善,且松仁粕膳食纤维的各功能性质均优于松仁粕。与粗粉相比,二者微粉的葡萄糖吸附量、淀粉酶抑制力、胆酸钠吸附量及胆酸钠束缚力都有显著提高(p<0.05),其葡萄糖延迟吸收指数在透析30 min时最大;且二者在pH7.0条件下的胆固醇吸附能力显著优于pH2.0条件下的胆固醇吸附能力。说明一定程度的超微粉碎有利于松仁粕膳食纤维功能性质的改善。Abstract: Dietary fiber was extracted from pine residue,the hypoglycemic and hypolipidemic functional properties of dietary fiber and pine residue after ultrafine grinding were compared with the control group in order to evaluate the influences of ultrafine grinding treatment. The results showed that ultrafine grinding could not lead to a significant increase in dietary fiber content,but it could improve the functional properties of pine residue and dietary fiber,and dietary fiber had better functional properties than pine residue.Compared with the coarse powder,the glucose-adsorption capacity,amylase-inhibitory activity,bile acid-adsorption capacity and bile acid-binding capacity of micro-powder were increased significantly( p < 0.05),glucose retardation index achieved the maximum at 30 min.Pine residue and dietary fiber had a significantly better cholesterol-absorption ability at pH7.0than that at pH2.0.It concluded that a certain degree of ultrafine grinding of dietary fiber can improve its functional properties.
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Keywords:
- pine residue /
- dietary fiber /
- ultrafine grinding /
- hypoglycemic /
- hypolipidemic
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