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.

使用Prosky方法和修改后的Prosky方法研究了烹饪对14种蔬菜中饮食纤维含量的影响，并将两种方法测量的饮食纤维含量相互比较。在改良的Prosky方法中，确定饮食纤维值，而没有减去酶消化残基中粗蛋白（氮*6.25）。 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.可溶性和不溶性饮食纤维的含量增加，沸腾或油炸的变化。变化彼此不同。在可溶性纤维中，真实蛋白的含量为LO-19％，而无溶性纤维中的含量为31-36％。该结果表明，在可溶性纤维中，通过Prosky方法和修饰的Prosky方法测量的纤维含量的差异非常小，因为新鲜蔬菜中可溶性纤维的含量小于bur-Dock以外的新鲜重量的1g/loog。但是，通过两种方法测量的不溶纤维含量的差异都显着影响纤维的含量在包含大量纤维的种类中。纤维的纤维含量约为新鲜重量的10％的10％，是蔬菜的最大价值，含量最大，含量在农业季节和饮食中造成的量更大。摄入量的量与量相比，量不多。免费餐。