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

研究了加热对14种不同热处理后食品中不溶性膳食纤维(IDF)和可溶性膳食纤维(SDF)组分铝离子结合量的影响。为了检测每一种分级糖，用DEAE纤维素进行了离子交换层析。进一步对芦荟部分进行凝胶层析，以考察加热对分子量的影响。结果表明：无水黄秋葵、卷心菜、芹菜、苦瓜和胡萝卜的SDF组分在高压灭菌时较大，芦荟在未加热时最大，茄子、食用牛至、日本萝卜、芝麻和名明子在微波处理时较大。苦瓜和秋葵的SDF组分中含有大量的酸性多糖，且随着高压灭菌的进行，酸性多糖的含量进一步增加。芹菜SDF组分没有表现出明显的热诱导酸性糖增加的趋势。未加热的IDF的铝结合量在食用牛至、胡萝卜、卷心菜和芝士菜中较高。加热-芦荟和秋葵的铝结合量略有增加，但其他样品的铝结合量随着加热的增加有下降的趋势。未加热SDF的铝结合量在粘胶含量较高的芦荟中最高，其次是秋葵，茄子、芹菜、卷心菜、普通蘑菇、牛至、胡萝卜和Moroheiya的铝结合量也很高。非粘性食品在加热时结合能力较低，而芦荟、秋葵和Moroheiya等粘性食品通过微波提高了它们的结合能力，IR分析证实了加热对SDF组分的官能团的影响。

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.