CN110916199A - Modification method of dietary fiber and obtained product - Google Patents
Modification method of dietary fiber and obtained product Download PDFInfo
- Publication number
- CN110916199A CN110916199A CN201811095885.2A CN201811095885A CN110916199A CN 110916199 A CN110916199 A CN 110916199A CN 201811095885 A CN201811095885 A CN 201811095885A CN 110916199 A CN110916199 A CN 110916199A
- Authority
- CN
- China
- Prior art keywords
- dietary fiber
- enzyme
- enzymolysis
- modified
- cellulase
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 142
- 238000002715 modification method Methods 0.000 title claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 77
- 108090000790 Enzymes Proteins 0.000 claims abstract description 59
- 102000004190 Enzymes Human genes 0.000 claims abstract description 59
- 229940088598 enzyme Drugs 0.000 claims abstract description 59
- 238000000034 method Methods 0.000 claims abstract description 30
- 108010059892 Cellulase Proteins 0.000 claims abstract description 29
- 229940106157 cellulase Drugs 0.000 claims abstract description 28
- 238000004108 freeze drying Methods 0.000 claims abstract description 24
- 239000012153 distilled water Substances 0.000 claims abstract description 22
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 230000000415 inactivating effect Effects 0.000 claims abstract description 4
- 238000001704 evaporation Methods 0.000 claims abstract 3
- 238000011282 treatment Methods 0.000 claims description 34
- 230000004048 modification Effects 0.000 claims description 14
- 238000012986 modification Methods 0.000 claims description 14
- 230000000694 effects Effects 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 13
- 230000008569 process Effects 0.000 claims description 5
- 239000000758 substrate Substances 0.000 claims description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 48
- 238000001179 sorption measurement Methods 0.000 abstract description 41
- 235000012000 cholesterol Nutrition 0.000 abstract description 24
- 230000008961 swelling Effects 0.000 abstract description 12
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 8
- 229940005654 nitrite ion Drugs 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000012545 processing Methods 0.000 abstract description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 73
- 235000017491 Bambusa tulda Nutrition 0.000 description 73
- 241001330002 Bambuseae Species 0.000 description 73
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 73
- 239000011425 bamboo Substances 0.000 description 73
- 235000019198 oils Nutrition 0.000 description 18
- 238000002390 rotary evaporation Methods 0.000 description 15
- -1 1 Chemical class 0.000 description 11
- 241000011500 Phyllostachys praecox Species 0.000 description 11
- 235000008545 Phyllostachys praecox Nutrition 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 10
- 239000000523 sample Substances 0.000 description 9
- 238000007873 sieving Methods 0.000 description 9
- 238000009835 boiling Methods 0.000 description 8
- 238000001816 cooling Methods 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 8
- 238000005303 weighing Methods 0.000 description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 210000002969 egg yolk Anatomy 0.000 description 5
- 239000006228 supernatant Substances 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 230000002779 inactivation Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 244000302661 Phyllostachys pubescens Species 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 230000001766 physiological effect Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 235000003570 Phyllostachys pubescens Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000009849 deactivation Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 210000000813 small intestine Anatomy 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- FOCAUTSVDIKZOP-UHFFFAOYSA-N chloroacetic acid Chemical compound OC(=O)CCl FOCAUTSVDIKZOP-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000005714 functional activity Effects 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000021190 leftovers Nutrition 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000001000 micrograph Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
- 239000012178 vegetable wax Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the technical field of food processing, and relates to a method for modifying dietary fiber, which comprises the following steps: (1) uniformly mixing the extracted dietary fiber with distilled water, placing the mixture into subcritical water equipment, treating the mixture at 105-160 ℃ for 10-60 min, concentrating the mixture, freeze-drying the concentrated solution and the residues together, and crushing the mixture to obtain modified dietary fiber A; (2) adding distilled water into the modified dietary fiber A, adjusting the pH to 3-8, adding 0.1-1.0% of mixed enzyme of cellulase and xylanase, and carrying out enzymolysis for 1-6 h at 30-60 ℃ to obtain an enzymolysis solution; (3) and (3) inactivating the enzyme of the enzymolysis liquid, evaporating, concentrating, freeze-drying and crushing to obtain the modified dietary fiber B. The content of soluble dietary fiber in the total dietary fiber is obviously improved by the modification method, and the water holding capacity, oil holding capacity, swelling capacity, cholesterol adsorption capacity and nitrite ion adsorption capacity of the obtained modified dietary fiber are all obviously improved.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a modification method of dietary fiber and an obtained product.
Background
Dietary fiber is called the seventh nutrient beneficial to human health, and the american society of cereal chemists defines dietary fiber as an edible part of a plant or a carbohydrate-like substance that is resistant to digestion and absorption in the human small intestine and fully or partially fermented in the large intestine. It is classified into Insoluble Dietary Fiber (IDF) and water-Soluble Dietary Fiber (SDF) according to their solubility. SDF mainly comprises storage substances and secretion in plant cells, partial microbial polysaccharide and synthetic polysaccharide, and has good physiological activity in the aspects of regulating blood sugar and blood fat, preventing cardiovascular diseases and the like. The IDF mainly comprises cell wall components such as cellulose, hemicellulose, lignin and vegetable wax, and has effects of promoting intestinal tract movement, adsorbing harmful substances, and preventing constipation. IDF mainly acts on intestinal tract to generate mechanical peristalsis, while SDF can play more metabolic functions, so that the composition ratio of SDF in the dietary fiber is an important factor influencing the physiological function of the dietary fiber.
Bamboo shoots are the swollen buds and tender stems of bamboo and are called "mountain delicacies of cold soil". It has rich nutrition, contains various amino acids, vitamins and minerals, has high dietary fiber content, and is known as the first quality of vegetarian food. Bamboo shoots have the characteristics of high fiber and low fat, rich nutrition, less pollution and the like, are green and healthy food pursued by people, and are also an ideal dietary fiber raw material. Bamboo shoot resources in China are rich, 370 million tons of fresh bamboo shoots are produced every year, and the yield value reaches about 60 hundred million. The bamboo shoots, also known as early bamboo shoots, are one of the high-quality bamboo shoot varieties screened from dozens of edible bamboo shoots. The phyllostachys pubescens is delicious in taste, sweet, crisp and tender, the meat yield is as high as 70%, and the phyllostachys pubescens is a good bamboo seed for bamboo shoots with early maturity and high yield. However, the insoluble dietary fibers in the thunberg shoot dietary fibers account for the majority, and the proportion of the soluble dietary fibers which are more beneficial to human health in the total dietary fibers is only 1-4%. The low SDF content enables the bamboo shoot total dietary fiber to have rough mouthfeel and reduced physiological activity function, and limits the application of the bamboo shoot dietary fiber in food processing. In order to improve the SDF content and improve the physiological activity, a certain method is needed to modify the dietary fiber, and the bamboo shoot insoluble dietary fiber is converted into the soluble dietary fiber, so that the functional activity of the bamboo shoot dietary fiber can be improved through modification, the additional value can be improved, and the development of the bamboo shoot processing industry can be promoted. At present, the methods for modifying dietary fibers at home and abroad mainly comprise biotechnology methods such as enzyme method and fermentation method, chemical treatment methods such as acid method and alkali method, physical methods such as mechanical degradation treatment method and the like. These methods are single and independent, and lack of effective combination, resulting in low extraction rate, low product activity, or too complicated process, which is not conducive to industrialization. Therefore, how to convert IDF into SDF by using a simple and effective modification method is a hot spot in the research on dietary fiber modification.
Wuli Pinna and the like chemically modify the dietary fiber in the bamboo shoots through alkalization and etherification, alkalize for 2 hours at the concentration of NaOH of 35 percent and the concentration of ethanol of 85 percent at 30 ℃, and etherify for 3.5 hours at the concentration of monochloroacetic acid of 30 percent and the concentration of ethanol of 20 percent at the feed-liquid ratio of 1:9g/L at 55 ℃ so that the content of SDF is increased from 5.04 percent to 16.2 percent.
Chinese patent publication No. CN 107981364A discloses a method for preparing high-activity dietary fiber from bamboo shoot leftovers, which comprises dispersing bamboo shoot powder by using a high-shear dispersing emulsifying machine, adding cellulase and xylanase for enzymolysis, and standing and precipitating with ethanol to obtain the modified dietary fiber. The method increases the content of water-soluble dietary fiber, but the enzyme amount is large, and the cost is high.
Disclosure of Invention
The invention aims to provide a dietary fiber modification method, which comprises the steps of firstly adopting subcritical water for treatment, and then adopting mixed enzyme of cellulase and xylanase for treatment to realize the modification of the total dietary fiber of the bamboo shoots, so that insoluble dietary fiber in the total dietary fiber of the bamboo shoots is converted into water-soluble dietary fiber, the enzymolysis efficiency is improved, and the enzyme usage amount and the modification time are obviously reduced. The dietary fiber modification method provided by the invention has the advantages of mild conditions, simple process, high content of soluble dietary fiber and easiness in realization of industrial production.
The modification method comprises the following steps:
(1) uniformly mixing total dietary fibers extracted from the bamboo shoots and distilled water according to the mass-to-volume ratio of 1:50, putting the mixture into subcritical water equipment, setting the temperature to be 105-160 ℃, and treating for 10-60 min; after the treatment is finished, performing rotary evaporation concentration at 50-60 ℃, freeze-drying the concentrated solution and the residues together, and crushing to obtain modified bamboo shoot dietary fiber A;
(2) adding distilled water into the modified bamboo shoot dietary fiber A obtained in the step (1) according to a material-liquid ratio of 1:20, adjusting the pH to 3-8, adding mixed enzyme of cellulase and xylanase, and stirring and performing enzymolysis for 1-6 hours at 30-60 ℃ to obtain an enzymolysis liquid;
(3) and (3) inactivating the enzyme of the enzymolysis liquid obtained in the step (2), performing rotary evaporation concentration at 50-60 ℃, performing freeze drying on the concentrated liquid and the residue, and crushing to obtain the modified phyllostachys praecox dietary fiber B.
In the step (1), the dietary fiber is not limited to the bamboo shoot dietary fiber, and the dietary fiber from fruits, vegetables and other crops is suitable for the method.
In the step (3), the enzyme deactivation of the enzymatic hydrolysate can be performed by a technique known in the art, for example, heating in a boiling water bath for 10min, and cooling to room temperature to obtain an enzyme deactivation solution.
Preferably, the subcritical water treatment temperature in the step (1) is 105-135 ℃.
Preferably, the subcritical water treatment time in the step (1) is 10 to 30 min.
Preferably, the mass of the mixed enzyme added in the step (2) is 0.1-1.0% of the mass of the substrate, wherein the cellulase accounts for 20-80% of the mass of the mixed enzyme,
as a preferable scheme, the cellulase in the mixed enzyme accounts for 30-70% of the mixed enzyme by mass percent.
As a preferable scheme, the enzyme activity of the cellulase is 30000U/g, and the enzyme activity of the xylanase is 30000U/g.
It is understood that cellulase and xylanase with other enzyme activity units can be selected when the mixed enzyme is used for enzymolysis, and those skilled in the art can select them according to the actual application situation.
Preferably, the pH value in the step (2) is 4.8-6.8, the enzymolysis temperature is 50-60 ℃, and the enzymolysis time is 1-3 h.
Another purpose of the invention is to propose the dietary fiber prepared by the modification method.
The invention has the following beneficial effects:
(1) according to the invention, subcritical water is combined with an enzymolysis method to modify the dietary fiber, so that the content of the soluble dietary fiber in the total dietary fiber is obviously improved. The content of soluble dietary fiber in the modified total dietary fiber of the bamboo shoots can reach 20.31 percent, while the content of the soluble dietary fiber in the unmodified total dietary fiber of the bamboo shoots is only 1.03 percent.
(2) The modification method of the invention firstly adopts subcritical water for treatment, and then adopts mixed enzyme of cellulase and xylanase for enzymolysis, the subcritical water treatment enables the compact structure of the dietary fiber to become loose, and simultaneously, intermolecular hydrogen bonds of part of cellulose are changed, and the loose fiber structure enables binding sites of the enzyme to be more exposed, thereby improving the enzymolysis efficiency of the cellulase and xylanase, shortening the modification time and greatly improving the content of the soluble dietary fiber. Meanwhile, the use amount of enzyme is greatly reduced, and the treatment cost is saved.
(3) The modification method disclosed by the invention is simple in process, green and environment-friendly, low in cost, easy to realize industrialization, and good in economic benefit and application prospect.
(4) The water holding capacity, oil holding capacity, swelling capacity, cholesterol adsorption capacity and nitrite ion adsorption capacity of the modified dietary fiber are all obviously improved, and the modified dietary fiber can be used as an additive to be added into functional food. The modified dietary fiber has increased pores, loose and porous structure, and is beneficial to improving physicochemical properties.
Drawings
FIG. 1 is a schematic process flow diagram of the modification of dietary fiber of bamboo shoot.
FIG. 2 is a scanning electron microscope image, wherein A is untreated total dietary fiber of the bamboo shoot, and B is the total dietary fiber of the bamboo shoot subjected to subcritical water combined mixed enzyme enzymolysis modification.
Detailed Description
The present invention will be described in more detail with reference to examples. It is to be understood that the practice of the invention is not limited to the following examples, and that any variations and/or modifications may be made thereto without departing from the scope of the invention.
In the invention, all parts and percentages are weight units, and all equipment, raw materials and the like can be purchased from the market or are commonly used in the industry, if not specified. Unless otherwise indicated, the examples employ methods that are within the ordinary skill in the art.
Example 1
Extracting total dietary fiber of the bamboo shoots:
the extraction of the total dietary fiber of the bamboo shoot can adopt the known technologies in the field, such as an acid-base extraction method, an ultrasonic extraction method, a biological enzyme method and the like, and the extraction method of the total dietary fiber of the bamboo shoot comprises the following steps: crushing fresh bamboo shoot raw materials, leaching by 10% NaOH solution and 30% acetic acid solution, washing to be neutral, filtering and drying to obtain the bamboo shoot.
Example 2
(1) Mixing the extracted bamboo shoot dietary fiber and distilled water at a mass volume ratio of 1:50 (w/v, g/mL), placing into subcritical water equipment, setting the temperature at 135 deg.C, and treating for 10 min; after the treatment is finished, rotary evaporation concentration is carried out at the temperature of 50 ℃, then the concentrated solution and the residues are frozen and dried for 48 hours, and the frozen and dried concentrated solution and the residues are crushed and sieved by a sieve of 80 meshes to prepare the modified bamboo shoot dietary fiber A;
(2) adding distilled water into the modified phyllostachys praecox dietary fiber A obtained in the step (1) according to a material-liquid ratio of 1:20, adjusting the pH to 4.8 by using a HCl solution with the concentration of 1mol/L, adding a mixed enzyme of cellulase and xylanase, wherein the addition amount of the mixed enzyme is 0.30% of the mass of the phyllostachys praecox dietary fiber A (the cellulase in the mixed enzyme accounts for 30%), and stirring and performing enzymolysis for 3 hours at the temperature of 50 ℃ to obtain an enzymolysis liquid;
(3) heating the enzymolysis liquid obtained in the step (2) in a boiling water bath for 10min to inactivate enzyme, and cooling to room temperature to obtain an enzyme inactivation solution; and (3) carrying out rotary evaporation concentration on the enzyme-inactivating solution at the temperature of 50 ℃, then carrying out freeze drying on the concentrated solution and the residues for 48h, carrying out freeze drying, crushing, and sieving with a 80-mesh sieve to obtain the modified phyllostachys praecox dietary fiber B.
Comparative example 1:
mixing the extracted bamboo shoot dietary fiber and distilled water at a mass volume ratio of 1:50 (w/v, g/mL), placing into subcritical water equipment, setting the temperature at 135 deg.C, and treating for 10 min; and after the treatment is finished, performing rotary evaporation concentration at the temperature of 50 ℃, then performing freeze drying on the concentrated solution and the residues for 48 hours, performing freeze drying, crushing, and sieving by using a 80-mesh sieve to obtain the modified bamboo shoot dietary fiber B.
Comparative example 2:
(1) uniformly mixing the extracted bamboo shoot dietary fibers and distilled water in a mass volume ratio (w/v, g/mL) of 1:20, adjusting the pH to 4.8 by using a HCl solution with the concentration of 1mol/L, adding a mixed enzyme of cellulase and xylanase, wherein the addition amount of the mixed enzyme is 0.30% of the mass of the bamboo shoot dietary fibers (the cellulase in the mixed enzyme accounts for 30%), and stirring and carrying out enzymolysis for 3 hours at the temperature of 50 ℃ to obtain an enzymolysis liquid;
(2) heating the enzymolysis liquid obtained in the step (1) in a boiling water bath for 10min to inactivate enzyme, and cooling to room temperature to obtain an enzyme inactivation solution; and (3) carrying out rotary evaporation concentration on the enzyme-inactivating solution at the temperature of 50 ℃, then carrying out freeze drying on the concentrated solution and the residues for 48h, carrying out freeze drying, crushing, and sieving with a 80-mesh sieve to obtain the modified phyllostachys praecox dietary fiber B.
Comparative example 3:
(1) uniformly mixing the extracted bamboo shoot dietary fibers and distilled water in a mass volume ratio (w/v, g/mL) of 1:20, adjusting the pH to 4.8 by using a HCl solution with the concentration of 1mol/L, adding a mixed enzyme of cellulase and xylanase, wherein the addition amount of the mixed enzyme is 3.0% of the mass of the bamboo shoot dietary fibers (the cellulase in the mixed enzyme accounts for 30%), and stirring and carrying out enzymolysis for 3 hours at the temperature of 50 ℃ to obtain an enzymolysis liquid;
(2) heating the enzymolysis liquid obtained in the step (1) in a boiling water bath for 10min to inactivate enzyme, and cooling to room temperature to obtain an enzyme inactivation solution; and (3) carrying out rotary evaporation concentration on the enzyme-inactivating solution at the temperature of 50 ℃, then carrying out freeze drying on the concentrated solution and the residues for 48h, carrying out freeze drying, crushing, and sieving with a 80-mesh sieve to obtain the modified phyllostachys praecox dietary fiber B.
Comparative example 4:
(1) uniformly mixing the extracted bamboo shoot dietary fibers and distilled water in a mass volume ratio (w/v, g/mL) of 1:20, adjusting the pH to 4.8 by using a HCl solution with the concentration of 1mol/L, adding a mixed enzyme of cellulase and xylanase, wherein the addition amount of the mixed enzyme is 0.30% of the mass of the bamboo shoot dietary fibers (the cellulase in the mixed enzyme accounts for 30%), and stirring and carrying out enzymolysis for 3 hours at the temperature of 50 ℃ to obtain an enzymolysis liquid;
(2) heating the enzymolysis liquid obtained in the step (1) in a boiling water bath for 10min to inactivate enzyme, and cooling to room temperature to obtain an enzyme inactivation solution; carrying out rotary evaporation concentration on the enzyme inactivating solution at the temperature of 50 ℃, then carrying out freeze drying on the concentrated solution and the residues for 48h, carrying out freeze drying, crushing, and sieving with a 80-mesh sieve to obtain the modified bamboo shoot dietary fiber A;
(3) uniformly mixing the bamboo shoot dietary fiber A and distilled water according to a mass volume ratio (w/v, g/mL) of 1:50, putting the mixture into subcritical water equipment, setting the temperature to be 135 ℃, and treating for 10 min; and after the treatment is finished, performing rotary evaporation concentration at the temperature of 50 ℃, then performing freeze drying on the concentrated solution and the residues for 48 hours, performing freeze drying, crushing, and sieving by using a 80-mesh sieve to obtain the modified bamboo shoot dietary fiber B.
Soluble dietary fiber content, water holding capacity, oil holding capacity, swelling capacity, cholesterol adsorption capacity and nitrite ion adsorption capacity of the thunberg shoot dietary fibers before modification and the modified thunberg shoot dietary fibers obtained in the example 1 and the comparative examples 1 to 3 are respectively measured.
And (3) water holding capacity measurement: accurately weighing 0.5g of sample (W)1) Adding 20mL of distilled water into a 50mL centrifuge tube, shaking uniformly, whirlpool shaking for 12h at room temperature, centrifuging at 4000r/min for 10min, discarding supernatant, sucking off residual water, weighing, and calculating wet weight (W)2) Finally drying at 105 ℃ to constant weight, accurately weighing and recordingIs W3Water holding capacity/(g)﹣1)＝(W2－W3)/W1。
And (3) oil retention force measurement: accurately weighing 0.5g of sample (W)1) Adding 20mL rapeseed oil into a 50mL centrifuge tube, shaking, soaking at 37 deg.C for 1h, stirring once every 10min, centrifuging at 4000r/min for 10min, discarding supernatant, sucking off residual oil, weighing, and calculating wet weight (W)2) Oil retention/(g)﹣1)＝(W2－W1)/W1。
And (3) measuring the expansion force: accurately weighing 1.0g of sample (W)1) Record its initial volume V in a 50mL graduated cylinder1Then adding a certain amount of distilled water, uniformly shaking, standing at room temperature for 24h, observing and recording the expansion volume V2Expansion force/(mL. g)﹣1)＝(V2－V1)/W1。
Determination of cholesterol adsorption capacity: (1) and (3) preparing a cholesterol standard curve: drawing a cholesterol standard curve according to the national standard GB/T5009.128-2003 'determination of cholesterol in food'; (2) and (3) measuring the adsorption effect: taking out the yolk of the fresh egg, weighing the yolk, adding 9 times of distilled water, and continuously stirring until the yolk becomes emulsion. Accurately weighing 2.0g of dry sample respectively, placing the dry sample in a 250mL conical flask, adding 50g of diluted egg yolk emulsion, fully stirring the mixture until the mixture is uniform, adjusting the pH value to 2.0 and 7.0 respectively, placing the mixture in a constant-temperature oscillator at 37 ℃ for oscillation for 2h, centrifuging the mixture at 4000r/min for 20min to obtain dietary fibers, absorbing 0.04mL of supernatant, preparing the rest steps with a standard curve, measuring the absorbance value of the supernatant at the position of 560nm, and calculating the content of cholesterol in the sample according to a cholesterol standard curve regression equation. The formula for calculating the amount of cholesterol adsorbed is as follows:
adsorption amount of Cholesterol/(mg. g)﹣1) (Cholesterol content in yolk before sample adsorption-Cholesterol content in supernatant after adsorption)/sample quality
And (3) measuring the adsorption capacity of nitrite ions: (1) preparing a standard curve according to the national standard GB/T5009.33-2010 determination of nitrite and nitrate in food; (2) and (3) measuring the adsorption effect: pH7.0 and pH2.0 were set (to simulate the small intestine and stomach environment, respectively)) Two adsorption environments, performed in a 250mL Erlenmeyer flask, with a total reaction volume of 100mL and NO2 ﹣Adding 0.5g sample at concentration of 100 μmol/L, electromagnetically stirring at 37 deg.C for reaction, respectively taking upper layer solution after 5min, 15min, 30min, 60min, 120min, 180min and 240min, filtering, taking 1mL sample solution, and determining NO2 ﹣And (4) respectively making blank test control at the same time. Determination of NO according to Standard Curve preparation method2 ﹣The concentration of (c) is calculated as follows2 ﹣The amount of adsorption of (3).
NO2 ﹣Adsorption amount/(μ g)﹣1) Not (NO before adsorption)2 ﹣Content-after adsorption of NO2 ﹣Content)/dietary fiber quality
TABLE 1 functional Properties of dietary fiber from Phyllostachys praecox under different treatments
As can be seen from the above results, the treatment method of example 2 significantly increased the content of the soluble dietary fiber of bamboo shoot, and the SDF content was increased by 14.88 times compared to that before modification, and the functional properties of the obtained modified dietary fiber were significantly improved, the water holding capacity was 1.52 times that before modification, the oil holding capacity was 2.04 times that before modification, the expansion capacity was 1.46 times that before modification, the cholesterol adsorption capacity was 1.97 times (pH2.0) and 2.12 times (pH7.0) respectively, and the nitrite ion adsorption capacity was 1.32 times (pH2.0) and 1.76 times (pH7.0) respectively.
The comparative example 1 and the comparative example 2 adopt subcritical water treatment and enzymolysis treatment respectively, the effect is not ideal, and the SDF content is not greatly improved. Comparative example 3 is a treatment by enzymatic hydrolysis alone, the amount of enzyme used is 10 times that of example 2 and other comparative examples, although the content of SDF is significantly increased and the water holding capacity, oil holding capacity, etc. of the obtained modified dietary fiber are also improved to some extent, the effect is inferior to that of example 2, and the amount of enzyme used is large and the cost is high. Comparative example 4 is that enzymolysis is performed first and then subcritical water treatment is performed, and it is found that functional properties such as the SDF content and the water holding capacity of the modified dietary fiber are improved to a certain extent, but the effect is significantly worse than that of example 2, which indicates that the content of soluble diet cannot be significantly improved by performing subcritical water treatment after enzymolysis.
By contrast, the inventor finds that the subcritical water treatment and the mixed enzyme enzymolysis treatment are carried out on the extracted total dietary fibers of the bamboo shoots, so that the content of soluble dietary fibers in the total dietary fibers of the bamboo shoots can be obviously improved, the functional properties of the total dietary fibers of the bamboo shoots are obviously improved, and the water holding capacity, the oil holding capacity, the expansion capacity, the cholesterol adsorption capacity and the nitrite ion adsorption capacity are all obviously improved. As can be seen from fig. 2, the untreated total dietary fibers of the bamboo shoots are mostly in a long and thin sheet shape and have a relatively smooth surface, and the surfaces of the modified total dietary fibers of the bamboo shoots subjected to subcritical water treatment and mixed enzyme enzymolysis treatment are rough and irregular, so that honeycomb-shaped gaps are filled, and the surface area of the modified bamboo shoots is obviously increased. This shows that the use of subcritical water treatment before enzymolysis can change the spatial structure of dietary fiber to some extent, so that the spatial structure of fiber becomes loose and the enzyme binding site is more exposed, thereby improving the enzymolysis efficiency.
Example 3
The procedure was as in example 2, except that the subcritical water treatment temperature was 120 ℃. And preparing the modified bamboo shoot dietary fiber B. The content of soluble dietary fiber was 12.40%, the water holding capacity was 6.12g/g, the oil holding capacity was 2.38g/g, the swelling capacity was 5.12mL/g, the cholesterol adsorption capacities were 6.55mg/g (pH2.0) and 10.84mg/g (pH7.0), and the nitrite ion adsorption capacities were 148.32. mu.g/g (pH2.0) and 58.12. mu.g/g (pH 7.0).
Example 4
The procedure was as in example 2, except that the subcritical water treatment temperature was 105 ℃. And preparing the modified bamboo shoot dietary fiber B. The soluble dietary fiber content was determined to be 9.80%. The modified phyllostachys praecox dietary fiber B has a water holding capacity of 5.84g/g, an oil holding capacity of 2.06g/g, an expansive force of 4.95mL/g, cholesterol adsorption capacities of 6.05mg/g (pH 2) and 10.03mg/g (pH 7), and nitrite ion adsorption capacities of 137.10 μ g/g (pH 2) and 53.99 μ g/g (pH 7).
Example 5
The test procedure was the same as in example 2, except that the subcritical water treatment time was 30 min. And preparing the modified bamboo shoot dietary fiber B. The soluble dietary fiber content was 17.35%, the water holding capacity was 6.91g/g, the oil holding capacity was 2.86g/g, the swelling capacity was 5.90mL/g, the cholesterol adsorption capacity was 7.10mg/g (pH 2), 11.50mg/g (pH 7), the nitrous acid ion adsorption capacity was 179.35 μ g/g (pH 2), 76.45 μ g/g (pH 7).
Example 6
(1) Uniformly mixing the dietary fiber extracted from the bamboo shoots with distilled water according to the mass volume ratio (w/v, g/mL) of 1:50, placing the mixture into subcritical water equipment, setting the temperature at 135 ℃, and treating for 30 min; after the treatment is finished, rotary evaporation concentration is carried out at the temperature of 50 ℃, then the concentrated solution and the residues are frozen and dried for 48 hours, and the frozen and dried concentrated solution and the residues are crushed and sieved by a sieve of 80 meshes, so as to prepare the modified bamboo shoot dietary fiber A.
(2) Placing the modified bamboo shoot dietary fiber A obtained in the step (1) in a goblet, and mixing the raw materials according to a material-liquid ratio of 1: adding distilled water into 20g/mL, adjusting pH to 4.8 with 1mol/L HCl solution, adding cellulase and xylanase, adding 0.10% of the added bamboo shoot dietary fiber A (the cellulase accounts for 30%), stirring and performing enzymolysis at 50 deg.C for 3h to obtain enzymolysis solution.
(3) Heating the zymolyte obtained in the step (2) in a boiling water bath for 10min to inactivate enzyme, and cooling to room temperature to obtain an enzyme-inactivated solution; and (3) carrying out rotary evaporation concentration on the enzyme-inactivating solution at the temperature of 50 ℃, then carrying out freeze drying on the concentrated solution and the residues for 48h, carrying out freeze drying, crushing, and sieving with a 80-mesh sieve to obtain the modified phyllostachys praecox dietary fiber B. The soluble dietary fiber content was 14.30%, the water holding capacity was 6.12g/g, the oil holding capacity was 2.23g/g, the swelling capacity was 5.12mL/g, the cholesterol adsorption capacity was 6.33mg/g (pH 2), 10.87mg/g (pH 7), the nitrous acid ion adsorption capacity was 152.10 μ g/g (pH 2), 63.50 μ g/g (pH 7) as determined.
Example 7:
the procedure was as in example 6 except that the enzyme was added in an amount of 0.50%. And preparing the modified bamboo shoot dietary fiber B. The soluble dietary fiber content was 14.85%, the water holding capacity was 6.75g/g, the oil holding capacity was 2.76g/g, the swelling capacity was 5.63mL/g, the cholesterol adsorption capacity was 6.58mg/g (pH 2), 10.98mg/g (pH 7), the nitrous acid ion adsorption capacity was 158.45 μ g/g (pH 2), 66.41 μ g/g (pH 7) as determined.
Example 8:
(1) uniformly mixing the dietary fiber extracted from the bamboo shoots with distilled water according to the mass volume ratio (w/v, g/mL) of 1:50, placing the mixture into subcritical water equipment, setting the temperature at 135 ℃, and treating for 30 min; after the treatment is finished, rotary evaporation concentration is carried out at the temperature of 50 ℃, then the concentrated solution and the residues are frozen and dried for 48 hours, and the frozen and dried concentrated solution and the residues are crushed and sieved by a sieve of 80 meshes, so as to prepare the modified bamboo shoot dietary fiber A.
(2) Placing the modified bamboo shoot dietary fiber A obtained in the step (1) in a goblet, and mixing the raw materials according to a material-liquid ratio of 1: adding distilled water into 20g/mL, adjusting pH to 5.8 with 1mol/L HCl solution, adding cellulase and xylanase, adding 0.30% of the added bamboo shoot dietary fiber A (the cellulase accounts for 50%), stirring and performing enzymolysis at 50 deg.C for 3h to obtain enzymolysis solution.
(3) Heating the zymolyte obtained in the step (2) in a boiling water bath for 10min to inactivate enzyme, and cooling to room temperature to obtain an enzyme-inactivated solution; and (3) carrying out rotary evaporation concentration on the enzyme-inactivating solution at the temperature of 50 ℃, then carrying out freeze drying on the concentrated solution and the residues for 48h, carrying out freeze drying, crushing, and sieving with a 80-mesh sieve to obtain the modified phyllostachys praecox dietary fiber B. The soluble dietary fiber content was 20.31%, the water holding capacity was 7.71g/g, the oil holding capacity was 3.45g/g, the swelling capacity was 6.65mL/g, the cholesterol adsorption capacity was 7.35mg/g (pH 2), 11.53mg/g (pH 7), the nitrous acid ion adsorption capacity was 189.10 μ g/g (pH 2), 78.45 μ g/g (pH 7) as determined.
Example 9:
the test procedure was the same as in example 8 except that 70% of cellulase was used. And preparing the modified bamboo shoot dietary fiber B. The soluble dietary fiber content was 17.35%, the water holding capacity was 6.47g/g, the oil holding capacity was 3.08g/g, the swelling capacity was 6.20mL/g, the cholesterol adsorption capacity was 6.98mg/g (pH 2), 11.12mg/g (pH 7), the nitrous acid ion adsorption capacity was 173.50 μ g/g (pH 2), 72.34 μ g/g (pH 7).
Example 10:
the procedure is as in example 8, except that the enzymatic pH is adjusted to 6.8. And preparing the modified bamboo shoot dietary fiber B. The soluble dietary fiber content was measured to be 16.88%, the water holding capacity was 6.34g/g, the oil holding capacity was 2.84g/g, the swelling capacity was 5.98mL/g, the cholesterol adsorption capacity was 6.74mg/g (pH 2), 11.08mg/g (pH 7), the nitrous acid ion adsorption capacity was 164.45 μ g/g (pH 2), 67.49 μ g/g (pH 7).
Example 11:
the experimental procedure was as in example 8, except that the enzymolysis time was 2 hours. And preparing the modified bamboo shoot dietary fiber B. The soluble dietary fiber content was 15.98%, the water holding capacity was 6.28g/g, the oil holding capacity was 2.98g/g, the swelling capacity was 5.75mL/g, the cholesterol adsorption capacity was 6.58mg/g (pH 2), 11.12mg/g (pH 7), the nitrous acid ion adsorption capacity was 163.28 μ g/g (pH 2), 66.43 μ g/g (pH 7).
Example 12:
(1) uniformly mixing the dietary fiber extracted from the bamboo shoots with distilled water according to the mass volume ratio (w/v, g/mL) of 1:50, placing the mixture into subcritical water equipment, setting the temperature at 135 ℃, and treating for 30 min; after the treatment is finished, rotary evaporation concentration is carried out at the temperature of 50 ℃, then the concentrated solution and the residues are frozen and dried for 48 hours, and the frozen and dried concentrated solution and the residues are crushed and sieved by a sieve of 80 meshes, so as to prepare the modified bamboo shoot dietary fiber A.
(2) Placing the modified bamboo shoot dietary fiber A obtained in the step (1) in a goblet, and mixing the raw materials according to a material-liquid ratio of 1: adding distilled water into 20g/mL, adjusting pH to 5.8 with 1mol/L HCl solution, adding cellulase and xylanase, adding 0.30% of the added bamboo shoot dietary fiber A (the cellulase accounts for 50%), stirring and performing enzymolysis at 60 deg.C for 1h to obtain enzymolysis solution.
(3) Heating the zymolyte obtained in the step (2) in a boiling water bath for 10min to inactivate enzyme, and cooling to room temperature to obtain an enzyme-inactivated solution; and (3) carrying out rotary evaporation concentration on the enzyme-inactivating solution at the temperature of 50 ℃, then carrying out freeze drying on the concentrated solution and the residues for 48h, carrying out freeze drying, crushing, and sieving with a 80-mesh sieve to obtain the modified phyllostachys praecox dietary fiber B. The soluble dietary fiber content was 19.65%, the water holding capacity was 7.67g/g, the oil holding capacity was 3.30g/g, the swelling capacity was 6.52mL/g, the cholesterol adsorption capacity was 7.45mg/g (pH 2), 11.41mg/g (pH 7), the nitrous acid ion adsorption capacity was 180.20 μ g/g (pH 2), 75.35 μ g/g (pH 7) as determined.
While the present invention has been described with reference to the preferred embodiments, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (8)
1. A method for modifying dietary fiber, comprising the steps of:
(1) uniformly mixing the extracted total dietary fibers and distilled water according to the mass-to-volume ratio of 1:50, putting the mixture into subcritical water equipment, setting the temperature to be 105-160 ℃, and treating for 10-60 min; after the treatment is finished, evaporating, concentrating, freeze-drying and crushing to obtain modified dietary fiber A;
(2) adding distilled water into the modified dietary fiber A obtained in the step (1) according to a feed-liquid ratio of 1:20, adjusting the pH to 3-8, adding mixed enzyme of cellulase and xylanase, and stirring and performing enzymolysis for 1-6 hours at 30-60 ℃ to obtain an enzymolysis liquid;
(3) and (3) inactivating the enzyme of the enzymolysis liquid obtained in the step (2), evaporating, concentrating, freeze-drying and crushing to obtain the modified dietary fiber B.
2. The modification method according to claim 1, wherein the subcritical water treatment temperature in step (1) is 105 to 135 ℃.
3. The modification method according to claim 1, wherein the subcritical water treatment time in step (1) is 10 to 30 min.
4. The modification method according to claim 1, wherein the mass of the mixed enzyme added in the step (2) is 0.1 to 1.0% of the mass of the substrate, and the mass percentage of the cellulase to the mixed enzyme is 20 to 80%.
5. The modification method according to claim 4, wherein the cellulase accounts for 30-70% by mass of the mixed enzyme.
6. The modification method according to claim 4, wherein the cellulase enzyme activity is 30000U/g, and the xylanase enzyme activity is 30000U/g.
7. The modification method according to claim 1, wherein the pH value is adjusted to 4.8-6.8 in the step (2), the enzymolysis temperature is 50-60 ℃, and the enzymolysis time is 1-3 h.
8. Dietary fibre obtainable by the modification process according to any one of claims 1 to 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811095885.2A CN110916199A (en) | 2018-09-19 | 2018-09-19 | Modification method of dietary fiber and obtained product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811095885.2A CN110916199A (en) | 2018-09-19 | 2018-09-19 | Modification method of dietary fiber and obtained product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110916199A true CN110916199A (en) | 2020-03-27 |
Family
ID=69856083
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811095885.2A Pending CN110916199A (en) | 2018-09-19 | 2018-09-19 | Modification method of dietary fiber and obtained product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110916199A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112314954A (en) * | 2020-11-17 | 2021-02-05 | 唐山市食品药品综合检验检测中心(唐山市畜牧水产品质量监测中心) | Preparation method of corn dietary fiber |
| CN114468314A (en) * | 2022-02-16 | 2022-05-13 | 北京市营养源研究所有限公司 | Chicory modified dietary fiber and preparation method and application thereof |
| CN114557453A (en) * | 2022-01-25 | 2022-05-31 | 广东省农业科学院蚕业与农产品加工研究所 | Shaddock peel modified fiber and preparation method and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002004524A1 (en) * | 2000-07-11 | 2002-01-17 | Toyota Jidosha Kabushiki Kaisha | Method for forming cellulose |
| CN103652945A (en) * | 2013-11-14 | 2014-03-26 | 江苏大学 | Subcritical water extraction on dietary fiber and preparation method of dietary fiber |
| CN107981364A (en) * | 2017-11-29 | 2018-05-04 | 南京财经大学 | A kind of method that dietary fiber of high activity is prepared in the leftover bits and pieces from bamboo shoots |
| CN108503715A (en) * | 2018-01-23 | 2018-09-07 | 江苏大学 | A kind of subcritical water processing method improving resistance starch content |
-
2018
- 2018-09-19 CN CN201811095885.2A patent/CN110916199A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002004524A1 (en) * | 2000-07-11 | 2002-01-17 | Toyota Jidosha Kabushiki Kaisha | Method for forming cellulose |
| CN103652945A (en) * | 2013-11-14 | 2014-03-26 | 江苏大学 | Subcritical water extraction on dietary fiber and preparation method of dietary fiber |
| CN107981364A (en) * | 2017-11-29 | 2018-05-04 | 南京财经大学 | A kind of method that dietary fiber of high activity is prepared in the leftover bits and pieces from bamboo shoots |
| CN108503715A (en) * | 2018-01-23 | 2018-09-07 | 江苏大学 | A kind of subcritical water processing method improving resistance starch content |
Non-Patent Citations (3)
| Title |
|---|
| 杨晓宽等: "芦笋膳食纤维品质分析及抗氧化性研究", 《中国食品学报》 * |
| 王佳等: "酶解处理对竹笋膳食纤维理化特性的影响", 《食品与发酵工业》 * |
| 申瑞玲等: "膳食纤维的改性及其对功能特性的影响", 《农产品加工(学刊)》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112314954A (en) * | 2020-11-17 | 2021-02-05 | 唐山市食品药品综合检验检测中心(唐山市畜牧水产品质量监测中心) | Preparation method of corn dietary fiber |
| CN114557453A (en) * | 2022-01-25 | 2022-05-31 | 广东省农业科学院蚕业与农产品加工研究所 | Shaddock peel modified fiber and preparation method and application thereof |
| CN114468314A (en) * | 2022-02-16 | 2022-05-13 | 北京市营养源研究所有限公司 | Chicory modified dietary fiber and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110916199A (en) | Modification method of dietary fiber and obtained product | |
| CN104256528B (en) | A kind of black garlic sauce and the black garlic mooncake filling containing black garlic sauce | |
| CN102960644A (en) | Preparation method of pumpkin dietary fiber and pumpkin dietary fiber | |
| CN101919431B (en) | High-dietary-fiber biscuit containing bacterial cellulose and preparation method thereof | |
| CN105124134B (en) | Method of preparing feed dietary fibers | |
| CN105942333A (en) | Processing method of fresh konjac vermicelli | |
| CN114259064A (en) | Wet steam explosion modification method for high-water-solubility dietary fiber bean dregs | |
| CN113632972B (en) | Auricularia ultrafine powder formula and preparation process of Auricularia ultrafine powder | |
| CN107090478B (en) | Method for extracting water-soluble dietary fiber from lentinus edodes stems | |
| CN101810271A (en) | Method for preparing highland barley green | |
| CN110140866A (en) | Compound brewed powder of a kind of high fine miscellaneous beans of cereal of low sugar and preparation method thereof | |
| CN107473845A (en) | A kind of preparation method of water-retaining type culture medium for golden mushroom matter | |
| CN105166673B (en) | A kind of production method of the processing method and rice bran rice cake of rice bran | |
| CN110810522A (en) | Sea-buckthorn, agaric and pearl milk tea and preparation method thereof | |
| CN109430649A (en) | A kind of barley seedling beverage and preparation method thereof | |
| CN106901381B (en) | Modification method of black fungus dietary fiber | |
| CN108271838A (en) | A kind of gingkgo tonic thin pancake and preparation method thereof | |
| CN107616508A (en) | A kind of preparation method of leaf of bamboo soluble dietary fiber | |
| KR102219735B1 (en) | Manufacturing method for jam using andong yam and jam manufactured by the same | |
| CN105325885A (en) | Crisp kelp and fishbone chips capable of increasing bone mineral density | |
| CN105995703B (en) | Preparation method of spring bamboo shoot stump dietary fiber spray-dried powder | |
| SU1722367A1 (en) | Method for dietary bred preparation | |
| CN109123406A (en) | A kind of bean curd leaf powder vermicelli and preparation method thereof | |
| CN110367424A (en) | A kind of washing tremella sesame compound beverage and preparation method thereof | |
| JPH0411871A (en) | Production of food containing gruel-like kelp extract |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200327 |
|
| WD01 | Invention patent application deemed withdrawn after publication |