萃取(化学)
化学
膳食纤维
纤维
表征(材料科学)
功能性食品
胰脂肪酶
吸附
脂肪酶
色谱法
食品科学
生物化学
材料科学
酶
有机化学
纳米技术
作者
Lei Wang,Rui Fan,Yanhua Yan,Shuo Yang,Xuesong Wang,Bingjing Zheng
标识
DOI:10.3389/fnut.2022.1103673
摘要
To propose a possible solution for a peanut by-product, peanut shell (PS), this study evaluated the effects of different methods, including enzymatic extraction (E-SDF), microwave extraction (M-SDF), and pulsed electric field extraction (PEF-SDF), on the characterization of soluble dietary fibers (SDFs) from PS.We determined the physicochemical properties, including water- and oil-holding capacities (WHC and OHC), emulsifying properties, rheological properties, functional properties, including pancreatic lipase activity inhibition (PRAI), glucose and cholesterol adsorption capacities (GAC and CAC), and the structural properties of SDFs.The results showed that PEF-SDF possessed the highest WHC, OHC, and emulsifying properties. M-SDF and PEF-SDF appeared to have more complex and porous structures, and they showed small molecular weights. Notably, PEF-SDF showed the strongest capacities in CAC, GAC, and PRAI.The results indicate that PEF-SDF is a potential SDF preparation method for a promising dietary fiber (DF) source, PS.
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