PDF(Pubmed)
Abstract：
In this study, the effects of enzymatic modification using cellulase/xylanase on the composition and structural and functional properties of ginseng insoluble dietary fiber (G-IDF) were evaluated. Fourier transform infrared spectroscopy and scanning electron microcopy showed that enzymatic extraction treatment caused obvious structural alterations in ginseng-modified (G-MIDF) samples, which exhibited more porous and completely wrinkled surfaces. Comparing the peak morphology of G-MIDF with untreated IDF using X-ray diffractometry, the G-MIDF sample exhibited split peaks at a 2θ angle of 23.71°, along with the emergence of sharp peaks at 28.02°, 31.78°, and 35.07°. Thermo-gravimetric analysis showed that G-MIDF exhibited a specified range of pyrolysis temperature and is suitable for food applications involving processing at temperatures below 300 °C. Overall, it was evident from rheograms that both G-IDF and G-MIDF exhibited a resemblance with respect to viscosity changes as a function of the shear rate. Enzymatic treatment led to significant (p < 0.05) improvement in water holding, oil retention, water swelling, nitrite ion binding, bile acid binding, cholesterol absorption, and glucose absorption capacities.
摘要：
在这项研究中,评价了纤维素酶/木聚糖酶酶修饰对人参不溶性膳食纤维(G-IDF)组成、结构和功能特性的影响。傅里叶变换红外光谱和扫描电子显微镜显示，酶法提取处理引起人参修饰（G-MIDF）样品明显的结构改变，表现出更多孔和完全皱纹的表面。使用X射线衍射法比较G-MIDF与未经处理的IDF的峰形态，G-MIDF样品在2θ角为23.71°时出现分裂峰，随着在28.02°处出现尖峰，31.78°,和35.07°。热重分析表明，G-MIDF表现出特定的热解温度范围，适用于涉及在低于300°C的温度下加工的食品应用。总的来说,从流变图可以明显看出,G-IDF和G-MIDF在作为剪切速率的函数的粘度变化方面都表现出相似性。酶处理导致持水显著(p<0.05)改善，油保留,水膨胀,亚硝酸根离子结合，胆汁酸结合，胆固醇吸收，和葡萄糖吸收能力。
