Effects of extraction methods on the structure and functional properties of soluble dietary fiber from blue honeysuckle (Lonicera caerulea L.) berry

被引：20
|
作者：
Ji, Run [1 ]
Zhang, Xiuling [1 ]
Liu, Chenghai [2 ]
Zhang, Wentao [1 ]
Han, Xiaofeng [1 ]
Zhao, Hengtian [3 ]
机构：
[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China
[2] Northeast Agr Univ, Coll Engn, Harbin 150030, Heilongjiang, Peoples R China
[3] Chinese Acad Sci, Northeast Inst Geog & Agroecol, Harbin 150080, Heilongjiang, Peoples R China
来源：
FOOD CHEMISTRY | 2024年 / 431卷
关键词：
Blue honeysuckle berry; Soluble dietary fiber; Extraction methods; Characterization; HIGH HYDROSTATIC-PRESSURE; PHYSICOCHEMICAL PROPERTIES; POLYSACCHARIDES; L; PURIFICATION; PROTEIN;
D O I：
10.1016/j.foodchem.2023.137135
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The work within this study aimed to investigate and compare the effects of compound enzyme extraction (CE), ultrasonic chemical extraction (UC) and combined fermentation extraction (CF) on the physicochemical properties, microstructure, and functional properties of soluble dietary fiber (SDF) extracted from blue honeysuckle berries. The results showed that CE-SDF had higher crystallinity (32.41%). UC-SDF had the highest yield (13.32 +/- 0.80 g/100 g). CF-SDF had the maximum inhibition of alpha-amylase (50.82 +/- 0.76%) and alpha-glucosidase (54.87 +/- 1.25%). The in vitro hypoglycemic activity of the three SDFs was observed in the order of CF > CE > UC. Meanwhile, the purity of SDF had a strong positive correlation with its antioxidant and in vitro hypoglycemic capacities. The crystallinity of SDF was found to be positively correlated with its molecular weight and thermal properties. Additionally, the sugar composition of SDF was found to be an important factor affecting its biological activity.
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页数：12
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