Effect of Heat-Treatment on the Aluminium Binding Property of Mucilaginous Dietary Fiber

研究了14种食品经不同热处理后，采用改良Prosky法提取的不溶性膳食纤维（IDF）和可溶性膳食纤维（SDF）组分中Al离子结合量与热处理时间的关系。为了检查每一种分级糖，使用了具有DEAE纤维素的离子交换色谱。芦荟馏分进一步进行凝胶色谱，以检查加热对分子量的影响。结果可以揭示以下事实。黄秋葵，卷心菜，芹菜，苦瓜，胡萝卜的无水样品的SDF分数是大的高压灭菌时，而芦荟是最大的未加热时，和茄子，食用牛蒡，日本萝卜，hijiki，和nameko是大的微波。Moroheiya和黄秋葵的SDF组分包含大量的酸性多糖，并且随着高压灭菌进一步增加酸性多糖。芹菜的SDF组分没有表现出明显的热诱导酸性糖增加的趋势。铝结合未加热的以色列国防军是高的食用牛蒡，胡萝卜，卷心菜，羊栖菜。加热-芦荟和黄秋葵的铝结合量略有增加，但其他样品的铝结合量显示出下降的趋势。未加热SDF的Al结合在芦荟中非常高，其具有高粘液含量，其次是黄秋葵，而茄子、芹菜、卷心菜、蘑菇、牛蒡、胡萝卜和Moroheiya也具有高值。而非粘液性食品加热时具有较低的结合能力，如芦荟，秋葵，和moroheiya粘性食品增加其结合能力，微波，红外分析证实，加热影响SDF馏分的功能基团。

We studied the impact of heating on Al ion binding amount of IDF (insoluble dietary fiber) and SDF (soluble dietary fiber) fraction extracted by the modified Prosky methed from 14 kinds of food after different heat treatments. In order to examine each of the fractionated sugars, ion exchange chromatography with DEAE cellulose was employed. Aloe fractions were further subjected to gel chromatography in order to examine the effect of heating on molecular weight.As a result the following facts could be disclosed. The SDF fractions of anhydrous samples of okra, cabbage, celery, bitter gourd, and carrot were large when autoclaved, while that of aloe was largest when unheated, and those of eggplant, edible burdock,Japanese radish, hijiki, and nameko were large when microwaved. The SDF fractions of moroheiya and okra includes acid polysaccharides in large quantities, and acid polysaccharides increased further with autoclaving. The SDF fraction of celery did notshow as pronounced a tendency for heat-induced increase of acid sugar. Al binding of unheated IDF was high in edible burdock, carrot, cabbage, and hijiki. Heating- marginally raised Al binding amount of aloe and okra, but the other samples showed a tendency of Al binding amount to fall by heating. Al binding of unheated SDF was extremely high in aloe, which has a high mucilage content, followed by okra, while eggplant, celery, cabbage, common mushroom, edible burdock, carrot and moroheiya also had high values. Whereas non-mucilaginous foods had lower binding capacities when heated, such viscous foods as aloe, okra, and moroheiya increased their binding capacities by microwaving, IR analysis confirmed that heating affected the functional groups of SDF fraction.