Structure,physicochemical properties and hypoglycemic activity of dietary fiber from red kidney bean skin under different extraction methods
Taking red kidney bean skin as the research object,the dietary fiber of red kidney bean skin was extracted by water meth-od,high pressure assisted water method,microwave-assisted water method and enzymatic method respectively.The structure,physical and chemical properties,and hypoglycemic activity of dietary fiber obtained by different extraction methods,were analyzed.Results showed that compared with the water extraction component,the yield of the high-pressure water extraction component was significantly increased(12.11％),and the purity of the polysaccharide was increased.According to the monosaccharide composition and infrared spectrum,the monosaccharide composition of the four dietary fiber components was mainly Ara,Gal,GalA,Rha,Xyl and Glc,and had the characteris-tic absorption peak of pectin,which was a mixture of pectin and other hemicelluloses.There were some differences in the relative molecular mass of dietary fiber components obtained by different extraction methods.Compared with the water extraction component,the relative mo-lecular mass of the other three components increased.The relative molecular mass of the high-pressure water extraction component was the highest(1.13 × 106 Da),followed by the enzyme extraction component(4.67 x 105 Da).The results of the viscosity analysis showed that the viscosity of the enzymatic extraction component was the highest,and the viscosity of the enzymatic extraction component decreased with the increase of shear rate,which showed the shear thinning of pseudoplastic fluid.The α-glucosidase inhibitory ability of the microwave water extract was the strongest(82.86％),and the α-amylase inhibitory ability of the high-pressure water extract was the strongest(35.04％).Microwave and high-pressure assisted treatment improved the yield and hypoglycemic activity of dietary fiber from red kidney bean skin to a certain extent,which provides a theoretical basis for the development and resource utilization of red kidney bean functional products.
red kidney bean skindietary fiberstructurephysicochemical propertieshypoglycemic activity
万方数据
维普
