Preparation and Antioxidant Activity of Bamboo Shoot Soluble Dietary Fiber Extracted by Enzyme Method

被引：0
|
作者：
Wan R. [1 ]
He Y. [1 ]
Li G. [1 ]
Zhang B. [1 ]
Li H. [1 ]
Deng Z. [1 ]
机构：
[1] State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang
来源：
Journal of Chinese Institute of Food Science and Technology | 2021年 / 21卷 / 03期
关键词：
Antioxidant activity; Bamboo shoots; Enzymatic hydrolysis; Ethanol extract; Soluble dietary fiber;
D O I：
10.16429/j.1009-7848.2021.03.018
中图分类号：
学科分类号：
摘要：
In this study, bamboo shoots were used as raw materials to study the effects of pH, temperature, amount and time of cellulase enzymatic hydrolysis on soluble dietary fiber (SDF) by single factor and orthogonal experiments. Besides, the antioxidant capacity of ethanol extract of soluble dietary fiber, insoluble dietary fiber (IDF), and total dietary fiber (TDF) was determined. The highest extraction rate of soluble dietary fiber was obtained under the conditions: pH 5.0, temperature 45℃, enzyme dose 0.7% and hydrolysis time 3.5 h. The three kinds of ethanol extracts SDFE, TDFE and IDFE of bamboo shoot dietary fiber all have certain antioxidant activity and follow the order SDFE > TDFE> IDFE. At a concentration of 20 mg/mL, the DPPH• clearance rates of SDFE, TDFE and IDFE were 75.77%, 16.9% and 14%, respectively, and the ABTS+ clearance rates were 70.2%, 30.0% and 13.1%, respectively. There were strong positive correlations between DPPH free radical scavenging rate, ABTS+ free radical scavenging rate and iron reducing capacity of dietary fiber extracts, and the correlation coefficient R2 of iron reducing capacity was range from 0.92 to 0.98. © 2021, Editorial Office of Journal of CIFST. All right reserved.
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页码：153 / 160
页数：7
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