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食品研究与开发:2024,45(6):90-98
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酶法制备瓜尔胶水解物的体外酵解特性分析
(1.天津科技大学 食品科学与工程学院,天津 300457;2.杭州保安康生物技术有限公司,浙江 杭州 310014;3.天津科技大学 省部共建食品营养与安全国家重点实验室,天津 300457)
In vitro Fermentation Characteristics of Guar Gum Hydrolysate Prepared by Enzymatic Method
(1.College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;2.Hangzhou Biocom Biotech Co.,Ltd.,Hangzhou 310014,Zhejiang,China;3.State Key Laboratory of Food Nutrition and Safety,Tianjin University of Science&Technology,Tianjin 300457,China)
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投稿时间:2023-07-03    
中文摘要: 为研究不同分子量的瓜尔胶(guar gum,GG)水解物对肠道菌群的影响,以瓜尔胶为原料,通过酶解法制备3 种不同分子量的瓜尔胶水解物(guar gum hydrolysate,GGH),其分子量分别为32.41 kDa(GGH-1)、10.15 kDa(GGH-2)和5.89 kDa(GGH-3),采用猪结肠消化物构建体外酵解模型,研究GG 及其水解产物的体外酵解特性。结果表明:在酵解过程中,GG 和3 种GGH 的分子量逐渐降低,总糖含量显著降低,还原糖含量先增后减。酵解体系的pH 值均显著降低(P<0.05),GGH-1 显著促进总短链脂肪酸、乙酸、丁酸的生成,GGH-3 显著促进丙酸的生成。GG 和不同分子量的GGH 均可以提高乳杆菌属和梭菌属的相对丰度,抑制链球菌属的增长,其中GGH-3 对肠道菌群组成的影响最为显著。
Abstract:To investigate the effects of guar gum(GG)hydrolysates with different molecular weights on the intestinal microbiota,three GG hydrolysates(GGHs)with molecular weights of 32.41 kDa(GGH-1),10.15 kDa(GGH-2),and 5.89 kDa(GGH-3)were prepared by enzymolysis approach,respectively.Digests in porcine colon were used to construct an in vitro fermentation model,and the in vitro fermentation characteristics of GG and its hydrolysis products were studied.The results showed that during the fermentation process,the molecular weight of GG and the three GGHs gradually decreased;the total sugar content decreased significantly,and the reducing sugar content first increased and then decreased.The pH of the fermentation systems all significantly decreased(P<0.05),and GGH-1 significantly promoted the production of total short-chain fatty acids,acetic acid,and butyric acid,and GGH-3 significantly promoted the production of propionic acid.GG and GGH with different molecular weights increased the relative abundance of Lactobacillus spp.and Clostridium spp.and inhibited the growth of Streptococcus spp.,GGH-3 had the most significant effect on the composition of intestinal microbiota.
文章编号:202406013     中图分类号:    文献标志码:
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