摘要
采用离体实验模拟人体胃和肠道的pH环境,探讨了小麦纤维、大豆纤维、水果纤维以及由三者和低聚果糖组成的复合膳食纤维产品分别对油脂、胆固醇、胆酸钠的吸附能力,为功能性复合膳食纤维产品的研发提供依据。结果表明,对不饱和脂肪花生油的吸附能力表现为小麦纤维2.68g/g>清多冲剂2.35g/g>大豆纤维1.76g/g～水果纤维1.66g/g;对饱和脂肪猪油的吸附能力表现为小麦纤维5.64g/g>清多冲剂5.37g/g>大豆纤维5.14g/g～水果纤维4.57g/g.。对胆固醇和胆酸钠的吸附,水果纤维能力最强,分别为11.34g/g和73.70mg/g,清多冲剂次之中,其吸附量为9.23g/g和45.37mg/mL;均高于小麦纤维和大豆纤维。另外,在胃pH条件下,几种膳食纤维对胆固醇的吸附能力显著低于在肠道pH条件下。实验结果说明,复合膳食纤维产品“清多冲剂”能综合三种单一种类膳食纤维的优点。
An in vitro study was carried out to test adsorption capacity of wheat fiber, soybean fiber, fruit fiber and their combination with Fructooligosaccharide for fat, cholesterol and bile acid. The results showed that wheat fiber had highest adsorption capacity for lard and peanut oil and fruit fiber for cholesterol and bile acid, and the dietary fiber complexes consistently ranked second for adsorbing fat, cholesterol and bile acid. It can be concluded that the complexes in combination of water-soluble and water-insoluble dietary fibers would play synergic function of three types of the dietary fibers.
出处
《现代食品科技》
EI
CAS
2005年第3期58-60,共3页
Modern Food Science and Technology
关键词
复合膳食纤维
油脂
胆固醇
胆酸盐
Dietary fibers complexes
Fat
Cholesterol
Bile acid
