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:
  • 金额:
    $ 1.02万
  • 依托单位:
  • 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法研究了烹调对14种蔬菜膳食纤维含量的影响,并对两种方法测定的膳食纤维含量进行了比较。在改良的Prosky法中,在不减去酶消化残渣中的粗蛋白(氮 *6.25)的情况下测定膳食纤维值。此外,对粗蛋白含量较高的6种蔬菜的酶解残渣中真蛋白含量进行了测定,结果表明:除牛蒡和黄瓜外,可溶性纤维酶解残渣中的粗蛋白含量为200- 500 mg/g,不溶性纤维酶解残渣中的粗蛋白含量为50- 260 mg/g。水溶性和不溶性膳食纤维的含量随煮制或油炸而增加、减少或不变。变化各不相同。可溶性纤维中真蛋白含量占粗蛋白的10 -19%,不溶性纤维中真蛋白含量占31-36%。这一结果表明,在可溶性纤维中,Prosky法和改良Prosky法测定的纤维含量差异很小,因为除牛蒡外,新鲜蔬菜的可溶性纤维含量均小于1g/100 g鲜重。但两种方法测定的不溶性纤维含量的差异对纤维含量高的品种的纤维含量有显著影响,牛蒡的纤维含量约为鲜重的10%,是蔬菜中最高的,但其含量因农时、农事种类而异,且差异很大。含牛蒡粉或竹笋粉比不含牛蒡粉或竹笋粉高2-4%。

项目成果

期刊论文数量(0)
专著数量(0)
科研奖励数量(0)
会议论文数量(0)
专利数量(0)

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SAITO Yoko其他文献

Consumer Preference toward NBT Technology in Japan
日本消费者对 NBT 技术的偏好
  • DOI:
  • 发表时间:
    2015
  • 期刊:
  • 影响因子:
    0
  • 作者:
    Y. Shibasaki;T. Yabu;K. Araki;N. Mano;H;Shiba;T. Moritomo;T. Nakanishi.;SAITO Yoko
  • 通讯作者:
    SAITO Yoko
Vibrio vulnificus M2799株のVulnibactin分泌機構にRNDタンパク質が関与する
RND蛋白参与创伤弧菌M2799菌株Vulnibactin分泌机制
  • DOI:
  • 发表时间:
    2015
  • 期刊:
  • 影响因子:
    0
  • 作者:
    Y. Shibasaki;T. Yabu;K. Araki;N. Mano;H;Shiba;T. Moritomo;T. Nakanishi.;SAITO Yoko;宮本勝城
  • 通讯作者:
    宮本勝城
Effectiveness and Contribution of the Gene Recharge in Japanese Wheat
日本小麦基因补充的有效性和贡献
  • DOI:
  • 发表时间:
    2015
  • 期刊:
  • 影响因子:
    0
  • 作者:
    Y. Shibasaki;T. Yabu;K. Araki;N. Mano;H;Shiba;T. Moritomo;T. Nakanishi.;SAITO Yoko;宮本勝城;SAITO Yoko
  • 通讯作者:
    SAITO Yoko
Vibrio vulnificus M2799株のペリプラズム結合タンパク質VatDの構造解析
创伤弧菌M2799株周质结合蛋白VatD的结构分析
  • DOI:
  • 发表时间:
    2015
  • 期刊:
  • 影响因子:
    0
  • 作者:
    Y. Shibasaki;T. Yabu;K. Araki;N. Mano;H;Shiba;T. Moritomo;T. Nakanishi.;SAITO Yoko;宮本勝城;SAITO Yoko;宮本勝城
  • 通讯作者:
    宮本勝城

SAITO Yoko的其他文献

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{{ truncateString('SAITO Yoko', 18)}}的其他基金

Research and development in agriculture -contribution of genetic background-
农业研究与开发-遗传背景的贡献-
  • 批准号:
    17K07955
  • 财政年份:
    2017
  • 资助金额:
    $ 1.02万
  • 项目类别:
    Grant-in-Aid for Scientific Research (C)
Genetic structures of Quercus acutissima and Q. gilva, useful tree species in prehistoric times
史前时期有用树种麻栎和栎树的遗传结构
  • 批准号:
    25450206
  • 财政年份:
    2013
  • 资助金额:
    $ 1.02万
  • 项目类别:
    Grant-in-Aid for Scientific Research (C)
The process of making a gender sensitive evecuation centre management manual
制作性别敏感疏散中心管理手册的过程
  • 批准号:
    24810035
  • 财政年份:
    2012
  • 资助金额:
    $ 1.02万
  • 项目类别:
    Grant-in-Aid for Research Activity Start-up
Established efficiency of iPS cells derived from impacted supernumerary tooth considering bio-recycle
考虑生物回收,确定源自受影响多生牙的 iPS 细胞的效率
  • 批准号:
    23792364
  • 财政年份:
    2011
  • 资助金额:
    $ 1.02万
  • 项目类别:
    Grant-in-Aid for Young Scientists (B)
The mechanisms of post-exercise hypotension in athletes
运动员运动后低血压的机制
  • 批准号:
    23700855
  • 财政年份:
    2011
  • 资助金额:
    $ 1.02万
  • 项目类别:
    Grant-in-Aid for Young Scientists (B)
Study on the distribution and the population expansion of Ailanthus altissima, an alien tree species, in Japan.
日本外来树种臭椿的分布及种群扩张研究.
  • 批准号:
    22580157
  • 财政年份:
    2010
  • 资助金额:
    $ 1.02万
  • 项目类别:
    Grant-in-Aid for Scientific Research (C)
Economicapproachtothedemand-drivenR & DinminororIocaIspecificagriculturalproducts
需求驱动研发的经济方法
  • 批准号:
    21780202
  • 财政年份:
    2009
  • 资助金额:
    $ 1.02万
  • 项目类别:
    Grant-in-Aid for Young Scientists (B)
Analysis of flow and flow reserve in patients with arterial occlusive disease of lower extremities with MRI and CT
下肢动脉闭塞性疾病患者的血流和血流储备的MRI和CT分析
  • 批准号:
    11670860
  • 财政年份:
    1999
  • 资助金额:
    $ 1.02万
  • 项目类别:
    Grant-in-Aid for Scientific Research (C)
An investigation of school stressors in school refusal students
拒课学生学校压力源调查
  • 批准号:
    10610123
  • 财政年份:
    1998
  • 资助金额:
    $ 1.02万
  • 项目类别:
    Grant-in-Aid for Scientific Research (C)
Effects of Subjective Well-being on mental health in School setting.
主观幸福感对学校环境中心理健康的影响。
  • 批准号:
    06610096
  • 财政年份:
    1994
  • 资助金额:
    $ 1.02万
  • 项目类别:
    Grant-in-Aid for General Scientific Research (C)

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通过运动和膳食纤维补充改变肠道微生物群来管理肥胖相关炎症
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一项随机、安慰剂对照临床试验,检验粪便微生物群移植 (FMT) 和随后的膳食纤维对中度溃疡性结肠炎 (MINDFUL) 患者的疗效
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