PDF(Pubmed)
Abstract：
The aim of this study was to evaluate the effect of ultrahigh pressure processing (UHP) of 200, 300, 400, 500, 600 and 700 MPa for 20, 40 and 30 min on physicochemical and bioactive properties of the insoluble dietary fiber Pholiota nameko (PN-IDF). The results revealed that UHP were capable of decreasing the particle size of PN-IDF and binding phenolic content. Moreover, UHP technique had an improving effect on the bioaccessible phenolic content, the water-holding capacity, the oil-holding capacity and the nitrite ion adsorption capacity. Further, UHP technique presented a promoting effect on the antioxidant activity by scavenging ABTS or DPPH free radicals and increasing reducing power, and the anti-inflammatory activity by inhibiting carrageenan-induced paw edema on PN-IDF. Overall, this study well proved that UHP technology could improve the physicochemical and functional quality of PN-IDF, which could be used as a promising green technique for functional food ingredients processing.
摘要：
本研究的目的是评估200、300、400、500、600和700MPa的超高压处理（UHP）20、40和30分钟对不溶性膳食纤维Pholiotanameko（PN-IDF）的物理化学和生物活性特性的影响。结果表明，UHP能够降低PN-IDF的粒径并结合酚类含量。此外，UHP技术对生物可及性酚类含量有改善作用，保水能力，油容量和亚硝酸根离子吸附能力。Further,UHP技术通过清除ABTS或DPPH自由基并增加还原能力，对抗氧化活性有促进作用。和通过抑制角叉菜胶诱导的爪水肿对PN-IDF的抗炎活性。总的来说,这项研究很好地证明了UHP技术可以改善PN-IDF的物理化学和功能质量，它可以作为一种有前途的绿色技术用于功能性食品配料加工。
