本文關(guān)鍵詞：小米糠膳食纖維結(jié)構(gòu)分析及體外抑制α-葡萄糖苷酶活性研究　出處：《黑龍江八一農(nóng)墾大學(xué)》2017年碩士論文　論文類型：學(xué)位論文

  更多相關(guān)文章： 水溶性膳食纖維 氣爆 改性 結(jié)構(gòu)分析 α-葡萄糖苷酶 抑制作用

【摘要】：為了研究小米糠水溶性膳食纖維(Soluble dietary fiber,SDF)的改性方法、結(jié)構(gòu)特征及對(duì)α-葡萄糖苷酶活性的體外抑制作用。本文以紅谷小米糠為實(shí)驗(yàn)材料,對(duì)其進(jìn)行氣爆預(yù)處理,利用超聲-微波協(xié)同法和酶法對(duì)氣爆預(yù)處理的小米糠膳食纖維進(jìn)行改性,以提高小米糠SDF的得率,并利用響應(yīng)面法優(yōu)化其工藝條件,同時(shí)借助掃描電鏡、凝膠色譜-示差-多角度激光光散射(GPC-RI-MALS)、X射線衍射、紅外光譜和離子色譜分析方法對(duì)改性前后小米糠膳食纖維的結(jié)構(gòu)進(jìn)行研究。通過(guò)建立α-葡萄糖苷酶抑制劑模型,研究脫脂小米糠SDF和改性小米糠SDF對(duì)α-葡萄糖苷酶活性的體外抑制作用。結(jié)果表明:(1)氣爆條件設(shè)定為壓力1.0 MPa、時(shí)間90 s,超聲-微波協(xié)同法改性的最優(yōu)工藝參數(shù)為微波功率535 W、料液比1:50(g/m L)、超聲-微波協(xié)同時(shí)間57 min,SDF含量達(dá)到10.841%。酶法改性的最優(yōu)工藝參數(shù)為酶添加量5.94%,溫度56℃,p H4.65,時(shí)間3 h,SDF含量為10.507%。(2)掃描電鏡結(jié)果顯示,改性小米糠SDF的顆粒表面變得粗糙,疏松多孔,由小顆粒聚集而成。GPC-RI-MALS分析表明,改性前后小米糠SDF的分子量分布較廣,從重均分子量角度分析,改性小米糠SDF的分子量變小。X射線衍射分析表明,改性小米糠不溶性膳食纖維(Insoluble dietary fiber,IDF)的結(jié)晶度升高,表明改性小米糠IDF中非結(jié)晶區(qū)有部分降解,并且轉(zhuǎn)化為SDF。紅外光譜分析表明,改性小米糠SDF和IDF的化學(xué)官能團(tuán)變化不大,并且有明顯的糖類特征吸收峰。離子色譜結(jié)果顯示,改性前后小米糠SDF都含有阿拉伯糖、半乳糖、葡萄糖、木糖、甘露糖、果糖,但兩者在含量上存在差異。(3)小米糠SDF對(duì)α-葡萄糖苷酶活性的抑制試驗(yàn)表明,脫脂小米糠SDF對(duì)α-葡萄糖苷酶活性的抑制曲線方程為:y=26.36499×ln(x+15.62773),R2=0.90282,IC50值為2.934 mg/m L;改性小米糠SDF對(duì)α-葡萄糖苷酶活性的抑制曲線方程為:y=29.77759×ln(x+13.89089),R2=0.93047,IC50值為0.415 mg/m L。綜上所述,超聲-微波協(xié)同法相比于酶法更適合于小米糠膳食纖維的改性。本實(shí)驗(yàn)研究了改性前后小米糠膳食纖維的結(jié)構(gòu),確定了小米糠膳食纖維的超微結(jié)構(gòu)、分子量分布、晶型、化學(xué)官能團(tuán)組成、單糖組成及含量,對(duì)比分析了改性前后小米糠膳食纖維的結(jié)構(gòu)變化。體外試驗(yàn)表明,改性前后小米糠SDF對(duì)α-葡萄糖苷酶活性均有抑制作用,其中改性小米糠SDF抑制α-葡萄糖苷酶活性的作用較強(qiáng)。
[Abstract]:In order to study the modification method of water soluble dietary fiber (Soluble dietary fiberberger SDF) from rice bran. Structure characteristics and inhibition of 偽-glucosidase activity in vitro. In this paper, red millet rice bran was used as the experimental material, which was pretreated by gas explosion. In order to improve the yield of rice bran SDF, the ultrasonic microwave synergy method and enzymatic method were used to modify the rice bran dietary fiber pretreated by gas explosion, and the reaction surface method was used to optimize the process conditions and the scanning electron microscope (SEM). Gel chromatography-differential and multi-angle laser light scattering (GPC-RI-MALSX) X-ray diffraction. The structure of rice bran dietary fiber before and after modification was studied by infrared spectroscopy and ion chromatography. A model of 偽 -glucosidase inhibitor was established. The inhibitory effects of defatted rice bran SDF and modified rice bran SDF on 偽 -glucosidase activity in vitro were studied. The optimum technological parameters of ultrasonic and microwave synergistic modification are microwave power 535W, material / liquid ratio 1: 50g / mL, ultrasonic / microwave synergistic time 57 min. The content of SDF reached 10.841.The optimum technological parameters of enzymatic modification were enzyme addition 5.94, temperature 56 鈩，

本文編號(hào)：1409922