许树荣,夏忠悦,邓莎,何贵萍,金雨欣,吕远平

• 1:四川大学轻工科学与工程学院
• 2:新希望乳业股份有限公司

摘要(Abstract)：

以酱渣为原料，通过中性高温蒸煮、酸性高温蒸煮、纤维素酶酶解、中性蒸煮联合酶解4种方法制备酱渣可溶性膳食纤维(SDF),并对比了其结构和抗氧化活性。结果表明，4种方法对酱渣SDF的官能团组成没有影响。酸性高温蒸煮与纤维素酶酶解降低SDF的分子量效果最好。纤维素酶酶解能提高SDF的葡萄糖、甘露糖组成比例，蒸煮条件下SDF的半乳糖醛酸组成比例较高。纤维素酶酶解得到的SDF表面呈多孔结构，其余样品表面结构致密。体外抗氧化活性结果显示，中性高温蒸煮制备得到的SDF ABTS~+·清除能力与还原能力最高，ABTS~+·清除能力的IC_(50)值为0.77 mg/mL,远低于市售可溶性大豆多糖。

关键词(KeyWords)： 酱渣;不同方法;SDF;结构;抗氧化

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 许树荣,夏忠悦,邓莎,何贵萍,金雨欣,吕远平

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