Modification and Physicochemical Properties of <i>Agrocybe aegerita</i> Dietary Fiber

LIU Xuecheng; WANG Wenliang; GONG Zhiqing; CUI Wenjia; SONG Shasha; ZHANG Jian; JIA Fengjuan

doi:10.13386/j.issn1002-0306.2019110161

Volume 42 Issue 4

Feb. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(4): 142-148. > DOI: 10.13386/j.issn1002-0306.2019110161

LIU Xuecheng, WANG Wenliang, GONG Zhiqing, CUI Wenjia, SONG Shasha, ZHANG Jian, JIA Fengjuan. Modification and Physicochemical Properties of Agrocybe aegerita Dietary Fiber[J]. Science and Technology of Food Industry, 2021, 42(4): 142-148. DOI: 10.13386/j.issn1002-0306.2019110161

Citation:

PDF (1464 KB)

Modification and Physicochemical Properties of Agrocybe aegerita Dietary Fiber

Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China

More Information

Received Date: November 18, 2019
Available Online: March 01, 2021

Graphical Abstract

Abstract

Abstract

Dietary fiber(DF)of Agrocybe aegerita was modified with cellulase and high temperature-high pressure treatment,the yield and physicochemical properties of soluble dietary fiber(SDF)before and after modification were compared. Two optimum modification conditions were obtained by orthogonal experiment on the basis of single factor. The results showed that the optimum conditions for cellulose treatment were determined as follows:The material to liquid ratio was 1:30,cellulase dosage was 1.5%,and the enzymatic hydrolysis time was 2.0 h. Under these optimal conditions,the yield of SDF was 4.9%. The optimal conditions for high temperature-high pressure treatment were determined as material to liquid ratio of 1:30,temperature of 125 ℃,and time of 50 min,giving an SDF yield of as high as 6.8%. Both cellulase and high temperature-high pressure modification can improve the physicochemical properties of DF. The DF treated by high temperature-high pressure was superior to cellulase in water holding capacity,swelling capacity,cation exchange capacity and glucose absorption capacity. SEM analysis showed that the surface area and surface pores of the modified DF increased significantly,which was consistent with the results of physical and chemical analysis.
- Agrocybe aegerita,
- dietary fiber,
- modification,
- orthogonal test,
- physical and chemical properties

FullText(HTML)

References (24)

References

[1]	Talukder S,Sharma D P. Development of dietary fiber rich chicken meat patties using wheat and oat bran[J]. Journal of Food Science and Technology,2010,47(2):224-229.
[2]	宁建红,张杰,李霞.膳食纤维的生理功能、制备方法和改性技术的研究进展[J]. 中国食物与营养,2019,25(1):43-45.
[3]	Li Shuhong,Chen Guiyun,Qiang Siqi,et al. Intensifying soluble dietary fiber production and properties of soybean curd residue via autoclaving treatment[J]. Bioresource Technology Reports,2019,7:44-46.
[4]	吴斯妍,贾鑫,杨栋,等.膳食纤维功能特性及构效关系的研究进展[J]. 中国食物与营养,2019,25(6):47-50.
[5]	王建伟,陈武强,杨海文,等. 茶树菇营养成分的提取与检测研究进展[J]. 现代农业科技,2010(20):335-337.
[6]	杨革. 担子菌纲8种真菌的营养成分[J]. 无锡轻工大学学报,2000(2):173-176.
[7]	胡晓倩,唐洪华,程安阳. 茶树菇多糖提取及其抗氧化性能的研究[J]. 湖北农业科学,2011,50(21):4465-4468.
[8]	付桂明,刘成梅,涂宗财. 茶树菇水溶性多糖的分离纯化和化学组成的研究[J]. 食品科学,2005(9):162-166.
[9]	杭瑜瑜,薛长风,裴志胜,等.菠萝皮渣可溶性膳食纤维的酶法制备及理化性质研究[J]. 食品工业,2018,39(7):120-124.
[10]	常世敏,张玉星.高压蒸汽作用对梨渣膳食纤维改性的研究[J]. 食品工业,2019,40(2):130-133.
[11]	Esposito F,Arlotti G,Bonifati A M,et al. Antioxidant activity and dietary fibre in durum wheat bran by-products.[J]. Food Research International,2005,38(10):1167-1173.
[12]	Zhang Z,Song H,Peng Z,et al. Characterization of stipe and cap powders of mushroom(Lentinus edodes)prepared by different grinding methods[J]. Journal of Food Engineering,2012,109(3):406-413.
[13]	薛山,刘泽明.鹰嘴芒皮渣水不溶性膳食纤维提取工艺优化及理化性质测定[J]. 北方园艺,2019(7):114-121.
[14]	刘锐雯. 木薯膳食纤维的提取工艺及理化性质的研究[D].厦门:厦门大学,2014.
[15]	宋云禹. 毛葱膳食纤维改性工艺优化及其结构与性质的研究[D].长春:吉林农业大学,2018.
[16]	蔡沙,隋勇,施建斌,等.马铃薯膳食纤维物化特性分析及其对马铃薯热干面品质的影响[J]. 食品科学,2019,40(4):87-94.
[17]	Khan G M,Khan N M,Khan Z U,et al. Effect of extraction methods on structural,physiochemical and functional properties of dietary fiber from defatted walnut flour[J]. Food Science and Biotechnology,2018,27:1015-1022.
[18]	International A. Official methods of analysis of AOAC International,16th edition. Volume 1[M]. AOAC International,1995:95-97.
[19]	Arcila J A,Weier S A,Rose D J. Changes in dietary fiber fractions and gut microbial fermentation properties of wheat bran after extrusion and bread making[J]. Food Research International,2015,74:217-223.
[20]	付娆.纤维素酶法制备黑木耳残渣中的膳食纤维及性质测定[D].哈尔滨:东北农业大学,2014.
[21]	曹媛媛. 甘薯膳食纤维的制备及其物化特性的研究[D]. 乌鲁木齐:新疆农业大学,2007.
[22]	宋玉. 竹笋膳食纤维的改性及在中式香肠中的应用研究[D].贵阳:贵州大学,2018.
[23]	Ma M,Mu T. Modification of deoiled cumin dietary fiber with laccase and cellulase under high hydrostatic pressure[J]. Carbohydrate Polymers,2016,136:87-94.
[24]	王旭. 米糠膳食纤维的改性制备及其特性研究[D].北京:中国农业大学,2018.

Supplements (0)

Cited By

Cited by

Periodical cited type(4)

1.	黄小倩，李佳琪，孙家会，夏光华. 多糖的修饰及其改善乳化性能的研究进展. 食品工业科技. 2023(09): 437-445 . 本站查看
2.	杜梦瑶，阿依妮尕尔·图尔迪，王俊楠，张春兰. 鹰嘴豆OSA淀粉酯的制备工艺及理化性质研究. 农产品加工. 2023(08): 48-51+55 .
3.	杨家添，唐金铭，张亚美，苗雨，蒋庆苇，陈渊. 机械活化辛烯基琥珀酸西米淀粉酯的制备及其乳化性能分析. 食品工业科技. 2023(13): 249-256 . 本站查看
4.	张瑞瑞，石成，胡汉娇，钟书明，郑韵英，梁兴唐，尹艳镇. 阳离子淀粉与硒化淀粉混合对淀粉基仿生谷胱甘肽过氧化物酶催化活性的影响. 食品工业科技. 2022(19): 117-128 . 本站查看