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Abstract：
Lycium barbarum seed dregs (LBSDs) were used for carboxymethyl modification, resulting in three degree of substitution samples (DS). Based on the substitution degree, samples were designated as low degree of substitution insoluble dietary fiber (L-IDF), medium degree of substitution insoluble dietary fiber (M-IDF) and high degree of substitution insoluble dietary fiber (H-IDF). Physicochemical and functional properties of IDFs were examined in relation to carboxymethylation degree. Infrared Fourier transform spectroscopy (FT-IR) confirmed the carboxymethyl group. According to the results, IDF, L-IDF, M-IDF, and H-IDF acquired higher enthalpy changes, and their thermal stability improved significantly. A higher DS resulted in an increase in hydration properties such as water retention capacity and water swelling capacity, as well as functional properties such as glucose adsorption capacity, nitrite ion adsorption capacity, and cholesterol adsorption capacity. As a result, carboxymethylation could effectively enhance the biological properties of L. barbarum seed dreg insoluble dietary fiber (LBSDIDF).
摘要：
枸杞种渣（LBSD）用于羧甲基改性，产生三个取代度样品(DS)。根据替代度，样品被指定为低取代度不溶性膳食纤维(L-IDF)，中等取代度不溶性膳食纤维(M-IDF)和高取代度不溶性膳食纤维(H-IDF)。研究了IDF的物理化学和功能特性与羧甲基化程度的关系。红外傅里叶变换光谱(FT-IR)证实了羧甲基。根据结果,以色列国防军,L-IDF,M-IDF,H-IDF获得了更高的焓变化，热稳定性明显提高。较高的DS导致水合性能的增加，例如保水能力和水溶胀能力，以及葡萄糖吸附能力等功能特性，亚硝酸根离子吸附能力,和胆固醇吸附能力。因此,羧甲基化可以有效增强枸杞籽渣不溶性膳食纤维(LBSDIDF)的生物学特性。
