Characterization of enzymatic modified soluble dietary fiber from tomato peels with high release of lycopene
Characterization of enzymatic modified soluble dietary fiber from tomato peels with high release of lycopene
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高释放番茄红素的酶法改性番茄皮可溶性膳食纤维的表征
DOI：
10.1016/j.foodhyd.2019.105321
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发表时间：
2020-02-01
影响因子：
10.7
通讯作者：
Yu, Liangli (Lucy)
中科院分区：
文献类型：
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作者：
Gu, Meidong;Fang, Huicheng;Yu, Liangli (Lucy)
番茄皮中含有大量的番茄红素，但由于含有大量的不溶性纤维，其生物活性较低。酶改性可显著提高番茄果皮中番茄红素和可溶性膳食纤维(SDF)的萃取率。用5%(w/v)的L粘酶溶液在pH值为6、固液比为1：10的条件下对果皮进行改性处理35min。与原番茄皮(O-皮)相比，酶处理后的番茄皮(E-皮)的SDF得率提高了72.3%。单糖组成、相对分子质量和Zeta电位的测定结果表明，经酶处理的SDF(E-SDF)的半乳糖醛酸含量高于原SDF(E-SDF)，相对分子质量为7.09×10(4)Da，Zeta电位为-37.6 mV。用扫描电子显微镜(SEM)和原子力显微镜(AFM)对其形貌进行了表征，发现E-SDF的微观结构比O-SDF疏松。此外，在钙离子存在下，E-SDF比O-SDF具有更强的凝胶能力。E-SDF和O-SDF具有相似的热性能，但E-SDF具有优异的水化性能和葡萄糖吸收能力。E果皮的番茄红素含量为170.67 mg/100g，比O果皮提高了23.8%。这些结果表明，酶处理作为一种潜在的改性方法来从番茄制品加工过程中的果皮下脚料中获得功能食品材料是可行的。酶处理的果皮作为一种新型的食品添加剂，其番茄红素和膳食纤维含量高，具有改善健康的前景。
Tomato peels contain a lot of lycopene with low bio-ability due to the large amount of insoluble fiber. Enzymatic modification could enhance the extraction yield of lycopene and soluble dietary fiber (SDF) of tomato peels dramatically. In this study, the peels were modified by 5% (w/v) Viscozyme L solution at pH 6 and 1:10 (w/v) as the solid-to-liquid ratio for 35 min. Compared with the original tomato peels (O-Peels), the extraction yield of SDF of the tomato peels by enzymatic treatment (E-Peels) was increased by 72.3%. As the results of the monosaccharide composition, molecular weight, and zeta potential showed, the SDF treated by enzyme (E-SDF) had a higher galacturonic acid content, a smaller molecular weight of 7.09 x 10(4) Da, and a lower zeta potential of -37.6 mV than the original SDF (O-SDF). Morphological characters were measured by scanning electron microscopy (SEM) and atomic force microscopy (AFM), and E-SDF exhibited a looser microstructure than O-SDF. Additionally, E-SDF possessed a stronger gelling ability than O-SDF in the presence of Ca2+. E-SDF and O-SDF had similar thermal properties, but E-SDF exhibited excellent hydration properties and glucose absorption capacity. Furthermore, the lycopene content of E-Peels was 170.67 mg per 100 g, which was increased by 23.8% compared to the O-Peels. These results suggest that enzymatic treatment is practical as a potential modification to obtain functional food materials from peel waste during the processing of tomato products. The enzymatic treated peels, as a novel food additive, have the prospect of improving health with high contents of lycopene and dietary fibers.