香菇柄膳食纤维的理化特性研究

制备香菇柄膳食纤维,测定其水合能力(包括持水性、膨胀率、膨胀力),吸附性(包括持油性、胆固醇及胆酸钠吸附能力、亚硝酸根离子吸附能力)等理化特性。结果表明,香菇柄IDF的持水性为5.69 g.g-1、膨胀率为5.63 mL.mL-1、膨胀力为7.41 mL.g-1、持油力为0.471 g.g-1、吸附胆固醇分别为38.11 mg.g-1(pH7.0)、32.93 mg.g-1(pH 2.0),吸附胆酸钠为3.49 mg.g-1、亚硝酸根离子吸附能力为143.54μg.g-1。本实验为香菇柄膳食纤维的开发利用提供了基础研究数据。

Studies on Physico-chemical Properties of the Dietary Fibers Prepared from the Stipes of Lentinus edodes

Abstract： The IDFs were extracted from the stipes of Lentinus edodes by water extraction, and to determine the hydration capacity （including water holding capacity, swelling） and adsorption capacity （including oil-holding capacity, choles- terol/sodium cholate/nitrite ion adsorption capacity）. The water holding capacity of the IDF was 5.69 g·g^-1, the expansive force of the IDF was 7.41 mL·g^-1, the oil-holding capacity of the IDF was 0.471 g·g^-1, the sodium cholate adsorption ca- pacity of the IDF was 3.49 mg·g^-1, the cholesterol adsorption capacity of the IDF was 38.11 mg·g^-1 （pH7.0） and 32.93 mg·g^-1 （pH2.0）, and the nitrite ion adsorption capacity of the IDF was 143.54 μg·g^-1. The different treatments had a greater impact on the nutrition and physicochemical properties of the black fungus IDFs, and the experiment provides the basis research-data of the dietary fibers of black fungus on their development and utilization.