发酵对叶用芥菜膳食纤维结构特征和理化功能特性的影响OA

[Objective]The effects of fermentation on structural characteristics and physicochemical functional properties of dietary fiber in leaf mustard were investigated to provide a theoretical basis for improving the quality standard of pickled mustard,enhancing its nutritional value,and expanding comprehensive utilization of leaf mustard.[Method]The structural characteristics(such as color and monosaccharide composition),physicochemical properties(such as water and oil holding capacity)and functional performance(such as cholesterol adsorption capacity)of insoluble and soluble dietary fibers in leaf mustard fermented with edible salt,Lactobacillus plantarum and Leuconostoc mesenteroides for 8 d were comparatively analyzed.[Result]Fermentation could significantly increase the brightness L* of soluble dietary fiber,significantly reduce its red a* and yellow b* values,cause soluble dietary fiber to form a loose and porous layered structure,and destroy an original dense and smooth structure of insoluble dietary fiber.After fermentation,the glucose content in insoluble dietary fiber decreased from 16.36 mol%to 10.45-12.84 mol%significantly,and the content of arabinose and rhamnose increased.After L.mesenteroides fermentation,the glucose content in soluble dietary fiber increased to 64.03 mol%,and galacturonic acid content decreased to 3.45 mol%.The water holding capacity and swelling capacity of insoluble dietary fiber in leaf mustard fermented with edible salt,L.plantarum and L.mesenteroides reached 16.33 g/g,14.40 g/g and 17.33 g/g,and 50.33 mL/g,46.33 mL/g,and 31.67 mL/g,respectively.The oil holding capacity of soluble dietary fiber in leaf mustard fermented with salt,L.plantarum and L.mesenteroides reached 28.98 g/g,31.00 g/g and 25.09 g/g,respectively.The cholesterol,sodium cholate and glucose adsorption capacity of dietary fiber in fermented leaf mustard was higher than that of unfermented leaf mustard.The cholesterol absorption capacity of dietary fiber in fermented and unfermented leaf mustard at pH 7.0 was higher than that at pH 2.0.The cholesterol absorption capacity of insoluble and soluble dietary fiber in leaf mustard fermented with edible salt,L.plantarum and L.mesenteroides was 4.61 mg/g,6.04 mg/g and 5.03 mg/g,and 20.71 mg/g,28.89 mg/g and 24.22 mg/g,respectively.The highest glucose capacity of insoluble dietary fiber in leaf mustard fermented with L.mesenteroides was 205.92 mg/g,and the highest sodium cholate adsorption capacity of insoluble dietary fiber in leaf mustard fermented with L.plantarum reached 27.79 mg/g.The glucose and sodium cholate adsorption capacity of soluble dietary fiber in leaf mustard fermented with salt reached 84.75 mg/g and 32.21 mg/g,respectively.[Conclusion]Fermentation can cause the dietary fiber in leaf mustard to form a loose and porous structure and optimize its physicochemical functional properties.The modification effect of lactobacillus fermentation is better,and it has a strong adsorption effect in the intestinal environment(pH 7.0).Therefore,the lactobacillus fermentation technology should be used in green and efficient modification of dietary fiber in leaf mustard.