Abstract The methods of enzymatic extraction (EE), acid extraction (ACE), and alkali extraction (ALE) were applied for extracting the soluble and insoluble dietary fiber (SDF and IDF) based on the kiwifruits. The scanning electron microscopy (SEM), molecular weight, Fourier transform infrared spectroscopy (FT-IR), monosaccharide composition, and thermal properties were adopted for characterizing dietary fiber samples. This study demonstrated that, all the dietary fiber samples showed representative infrared spectral features of polysaccharides (LPS), whereas AC-IDF and E-SDF had the looser and more complicated structures. AL-IDF displayed greater thermal stability among IDFs, and there was no significant difference in the thermal stability of SDFs. Both AC-IDF and AC-SDF had higher molecular weights among the various IDFs and SDFs. In addition, the extraction method indeed had certain effect on the monosaccharide composition in dietary fiber samples. Furthermore, E-SDF, E-IDF, AC-SDF and AC-IDF exhibited higher glucose adsorption capacity (GAC), oil-holding capacity (OHC), water-holding capacity (WHC), bile acid binding capacity (BABC), and nitrite ion adsorption capacity (NIAC) than those of AL-SDF and AL-IDF. To sum up, our results indicate that, the kiwifruit-derived dietary fiber samples may potentially serve as the functional food ingredient.

中文翻译：

---

提取方法对猕猴桃（Actinidia deliciosa）膳食纤维结构特征和功能特性的影响

摘要 采用酶提法（EE）、酸提法（ACE）和碱提法（ALE）提取猕猴桃可溶性和不溶性膳食纤维（SDF和IDF）。采用扫描电子显微镜 (SEM)、分子量、傅里叶变换红外光谱 (FT-IR)、单糖组成和热性质来表征膳食纤维样品。本研究表明，所有膳食纤维样品均显示出具有代表性的多糖（LPS）红外光谱特征，而 AC-IDF 和 E-SDF 具有更松散和更复杂的结构。AL-IDF在IDFs中表现出更高的热稳定性，SDFs的热稳定性没有显着差异。AC-IDF 和 AC-SDF 在各种 IDF 和 SDF 中都具有较高的分子量。此外，提取方法确实对膳食纤维样品中的单糖组成有一定影响。此外，E-SDF、E-IDF、AC-SDF和AC-IDF表现出更高的葡萄糖吸附能力（GAC）、持油能力（OHC）、持水能力（WHC）、胆汁酸结合能力（BABC）、和亚硝酸根离子吸附容量 (NIAC) 均高于 AL-SDF 和 AL-IDF。总而言之，我们的结果表明，猕猴桃来源的膳食纤维样品可能作为功能性食品成分。和亚硝酸根离子吸附容量 (NIAC) 均高于 AL-SDF 和 AL-IDF。总而言之，我们的结果表明，猕猴桃来源的膳食纤维样品可能作为功能性食品成分。和亚硝酸根离子吸附容量 (NIAC) 均高于 AL-SDF 和 AL-IDF。总而言之，我们的结果表明，猕猴桃来源的膳食纤维样品可能作为功能性食品成分。