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Effects of carboxymethylation, hydroxypropylation and dual‐enzyme hydrolysis combination with heating on in vitro hypoglycaemic properties of coconut cake dietary fibres
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-07-02 , DOI: 10.1111/ijfs.14701 Yajun Zheng 1 , Panqi Shi 1 , Yan Li 1 , Zhuang Yongliang 2 , Xian Wang 1 , Le Liu 1
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-07-02 , DOI: 10.1111/ijfs.14701 Yajun Zheng 1 , Panqi Shi 1 , Yan Li 1 , Zhuang Yongliang 2 , Xian Wang 1 , Le Liu 1
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Effects of carboxymethylation, hydroxypropylation and dual‐enzyme hydrolysis combined with heating on in vitro hypoglycaemic properties of coconut cake dietary fibre (CCDF) were studied. Results showed that all the three modification methods could effectively improve (P < 0.05) the glucose‐adsorption ability (GAA), glucose dialysis retardation index (GDRI), α‐glucosidase and α‐amylase inhibition activity of CCDF. The highest GAA (4.45–4.93 mm g−1), GDRI (85.09–86.94% mm g−1) and α‐glucosidase inhibition activity (16.39–19.37%) were found on CCDFs modified by hydroxypropylation and carboxymethylation, attributed to the increased soluble dietary fibre content, viscosity and water retention and swelling capacity. Moreover, CCDF treated by enzymatic hydrolysis combined with heating demonstrated the highest α‐amylase inhibition activity (53.95%), attributed to the high specific surface area, more porous surface structure and formation of fibre–amylase complex proved by fluorescence spectroscopy. These results suggest that the modified CCDFs could be used as low‐calorie functional ingredients in food or other industries.
中文翻译：
羧甲基化，羟丙基化和双酶水解联合加热对椰子饼膳食纤维体外降血糖性能的影响
研究了羧甲基化，羟丙基化和双酶水解结合加热对椰子饼膳食纤维（CCDF）体外降血糖性能的影响。结果表明，这三种修饰方法均能有效提高 CCDF的葡萄糖吸附能力（GAA），葡萄糖透析阻滞指数（GDRI），α-葡萄糖苷酶和α-淀粉酶抑制活性（P <0.05）。最高GAA（4.45-4.93 m m g -1），GDRI（85.09-86.94％m m g -1）和α-葡萄糖苷酶抑制活性（16.39-19.37％）在羟丙基化和羧甲基化改性的CCDFs上发现，这归因于可溶性膳食纤维含量，粘度和保水力和溶胀能力的增加。此外，通过酶水解结合加热处理的CCDF表现出最高的α-淀粉酶抑制活性（53.95％），这归因于高比表面积，更多孔的表面结构以及通过荧光光谱证明的纤维淀粉酶复合物的形成。这些结果表明，改性CCDF可用作食品或其他行业中的低热量功能成分。
更新日期：2020-07-02
中文翻译：
羧甲基化，羟丙基化和双酶水解联合加热对椰子饼膳食纤维体外降血糖性能的影响
研究了羧甲基化，羟丙基化和双酶水解结合加热对椰子饼膳食纤维（CCDF）体外降血糖性能的影响。结果表明，这三种修饰方法均能有效提高 CCDF的葡萄糖吸附能力（GAA），葡萄糖透析阻滞指数（GDRI），α-葡萄糖苷酶和α-淀粉酶抑制活性（P <0.05）。最高GAA（4.45-4.93 m m g -1），GDRI（85.09-86.94％m m g -1）和α-葡萄糖苷酶抑制活性（16.39-19.37％）在羟丙基化和羧甲基化改性的CCDFs上发现，这归因于可溶性膳食纤维含量，粘度和保水力和溶胀能力的增加。此外，通过酶水解结合加热处理的CCDF表现出最高的α-淀粉酶抑制活性（53.95％），这归因于高比表面积，更多孔的表面结构以及通过荧光光谱证明的纤维淀粉酶复合物的形成。这些结果表明，改性CCDF可用作食品或其他行业中的低热量功能成分。
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