3种提取方式对芹菜可溶性膳食纤维品质特性的影响

以芹菜渣为原料,采用水提、碱提和超声辅助碱提3种方式制备可溶性膳食纤维(Soluble dietary fiber,SDF),通过响应面优化超声提取SDF的制备条件,并对比分析不同提取方式得到SDF的结构和功能特性.结果 显示,SDF的最佳提取工艺参数为:超声功率184 W、提取时间30min、提取温度48℃,在此条件...

Effects of Three Extraction Methods on the Quality Characteristics of Soluble Dietary Fiber from Celery

In this study,soluble dietary fiber (SDF) was prepared by water,alkali extraction and ultrasonic-assisted alkali extraction from celery residue.The SDF extraction conditions of ultrasonic-assisted alkali extraction were optimized by response surface methods.Furthermore,the structure and functional characteristics of SDF with different extraction methods were compared and analyzed.The results showed that,the optimum extraction parameters of SDF are as follows:ultrasonic power 184 W,extraction time 30 min,extraction temperature 48 ℃,and the SDF yield is 36.86%.Functional properties analysis showed that,ultrasonic treatment could significantly improve the water-holding capacity(WHC),oil-holding capacity(OHC),swelling capacity,glucose adsorption and cholesterol binding ability of SDF.The OHC,swelling capacity and cholesterol binding capacity increased by 49.80%,46.59% and 54.92%,respectively.In summary,SDF could be used as a potential weight loss and fat reduction ingredient in functional food processing,which presented good stability.This study would provide a theoretical basis for the production and application of soluble dietary fiber from celery residue.