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Effect of Cooking on the Content of Dietary Fiber in Vegetables, Method for Determination of Dietary Fiber in Vegetables, and Physiological Function of Dietary Fiber in Vegetables

烹饪对蔬菜中膳食纤维含量的影响、蔬菜中膳食纤维的测定方法以及蔬菜中膳食纤维的生理功能

基本信息

批准号：
09680032
负责人：
SAITO Yoko
金额：
$ 1.02万
依托单位：
Koriyama Women's University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
1997
资助国家：
日本
起止时间：
1997 至 1998
项目状态：
已结题

项目摘要

The effects of cooking on the contents of dietary fiber in 14 kinds of vegetable were studied using Prosky method and the modified Prosky method, and the contents of dietary fiber measured by both methods were compared to each other. In the modified Prosky method, dietary fiber values were determined without subtraction of crude protein(nitrogen*6.25) in enzyme digested residue. In addition, the contents of true protein in enzyme digested residue were estimated in six kinds of vegetables which contained more crude protein.The contents of crude protein in enzyme digested residue were 200-500mg/g of enzyme digested residue in soluble fiber except bur-dock and cucumber, and 50-260mg/g in insoluble fiber. The contents of soluble and insoluble dietary fiber were increased, decreased or not changed with boiling or frying. The changes were different from each other. The amounts of true protein were lO-19% of crude protein in soluble fiber and 31-36% in insoluble fiber. This result suggests that in soluble fiber the difference of fiber contents measured by both Prosky method and the modified Prosky method was extremely small since the contents of soluble fiber in fresh vegetables were less than 1g/lOOg of fresh weight except bur-dock. But the difference of insoluble fiber contents measured by both methods influenced significantly the content of fiber in the kinds containing much amount of fiber.The fiber content of bur-dock was about 10 % of fresh weight, the largest value in those of vegetables, but the content seemed to vary with farming season and kinds very much.The diet induced thermogenesis in the women taking the bur-dock or bamboo shoots containing meal was 2-4% more than the bur-dock or bamboo shoots free meal.

采用Prosky法和改良Prosky法研究了烹饪对14种蔬菜中膳食纤维含量的影响，并对两种方法测得的膳食纤维含量进行了比较。在改进的Prosky方法中，膳食纤维值是在不减去酶消化残渣中的粗蛋白（氮*6.25）的情况下测定的。另外，对粗蛋白含量较高的6种蔬菜的酶解残渣中的真蛋白含量进行了测定。除牛蒡、黄瓜外，可溶性纤维中酶残渣中粗蛋白含量为200～500mg/g，不溶性纤维中酶残残渣中粗蛋白含量为50～260mg/g。可溶性和不溶性膳食纤维的含量随煮、炒的变化而增加、减少或不变。这些变化彼此不同。可溶性纤维中真蛋白含量为粗蛋白的10-19％，不溶性纤维中真蛋白含量为31-36％。这一结果表明，在可溶性纤维中，用Prosky法和改进的Prosky法测量的纤维含量差异极小，因为除了牛蒡外，新鲜蔬菜中可溶性纤维的含量小于1g/100g鲜重。但两种方法测得的不溶性纤维含量的差异对纤维含量较高的品种的纤维含量影响较大。牛蒡的纤维含量约为鲜重的10%，是蔬菜中含量最高的，但其含量随农时和品种变化很大。妇女食用牛蒡或含竹笋的膳食诱导生热作用比牛蒡或竹子高2-4%。拍摄免费餐。