【作者】 徐前程； 程云辉；

【Author】 Xu Qiancheng;Cheng Yunhui;School of Food and Biological Engineering,Changsha University of Science and Technology;

【机构】 长沙理工大学食品与生物工程学院；

【摘要】 目前高脂饮食引起的肥胖及其相关疾病已经成为世界人民共同面临的难题,许多研究表明饮食中足量的膳食纤维摄入可以起到预防甚至缓解肥胖的作用。甘薯渣是以甘薯为原料生产淀粉或粉丝的副产物。每提取1t淀粉约产生6.5～7.5 t湿薯渣。甘薯渣中主要为淀粉和膳食纤维,膳食纤维含量较高,可作为良好的膳食纤维来源,但其可溶性膳食纤维(SDF)含量低,严重限制了甘薯渣在食品工业领域的应用。蒸汽爆破技术(SE)是一种新兴的膳食纤维改性手段,瞬间机械作用会破坏细胞壁,使不溶性膳食纤维(IDF)降解,提升SDF含量,对生物大分子改性修饰,具有高效、经济、环保等优点。因此本课题选用甘薯渣为原料,研究了在不同压强和维压时间的蒸汽爆破作用下甘薯渣结构及理化特性、功能特性的影响,探讨了蒸汽爆破甘薯渣对高脂喂养小鼠糖代谢及肠道菌群的影响。更多还原

【Abstract】 Currently,obesity and its related diseases caused by high-fat diets have become a common challenge faced by people worldwide.Numerous studies have shown that a sufficient intake of dietary fiber in the diet can play a role in preventing and even alleviating obesity.Sweet potato residue is a by-product produced during the production of starch or vermicelli from sweet potatoes.For every ton of starch extracted,approximately 6.5 to 7.5 tons of wet sweet potato residue are generated.Sweet potato residue mainly consists of starch and dietary fiber,with a high content of dietary fiber,making it a good source of dietary fiber.However,its low soluble dietary fiber(SDF) content severely limits its application in the food industry.Steam explosion(SE) technology is an emerging method for modifying dietary fiber.The instantaneous mechanical action destroys the cell wall,degrades insoluble dietary fiber(IDF),increases SDF content,modifies and decorates biological macromolecules,and has the advantages of high efficiency,economy,and environmental friendliness.Therefore,this project selects sweet potato residue as the raw material to study the effects of steam explosion under different pressures and pressure maintenance times on the structure,physicochemical properties,and functional characteristics of sweet potato residue.It also explores the effects of steam-exploded sweet potato residue on glucose metabolism and gut microbiota in high-fat-fed mice.更多还原