您好，欢迎访问广东省农业科学院 机构知识库！
广东省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Comparative analysis of the morphological property and chemical composition of soluble and insoluble dietary fiber with bound phenolic compounds from different algae

文献类型： 外文期刊

作者： Luo, Mukang 1 ; Hu, Kaixi 1 ; Zeng, Qingzhu 1 ; Yang, Xinquan 1 ; Wang, Yulin 1 ; Dong, Lihong 2 ; Huang, Fei 2 ; Zhang, 1 ;

作者机构： 1.Guangzhou Univ, Sch Chem & Chem Engn, Guangzhou 510006, Peoples R China

2.Guangdong Acad Agr Sci, Key Lab Funct Foods, Minist Agr & Rural Affairs, Guangdong Key Lab Agr Prod Proc,Sericultural Agri, Guangzhou 510610, Peoples R China

关键词： algae; antioxidant activity; dietary fiber; phenolic compound

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）

ISSN： 0022-1147

年卷期：

页码：

收录情况： SCI

摘要： The morphological, physicochemical, and biochemical properties of soluble and insoluble dietary fiber from seven types of algae were investigated. The soluble dietary fiber (SDF) contents (6.48 to 60.90% of the total fiber) in most of the investigated algae were significantly lower than the insoluble dietary fiber (IDF) contents (39.10 to 93.52% of the total fiber). It can be inferred from the infrared and UV-Vis spectra that the SDF and IDF of algae may contain cellulose, hemicellulose, various monosaccharides, phenolic compounds, and quinone pigments. The bound phenolic in the seven algae varied widely in contents (3.76 to 14.08 mg GAE/g in IDF and 1.94 to 8.61 mg GAE/g in SDF), whose antioxidant activities in the IDF were stronger than those in SDF because of different phenolic compositions. The HPLC-mass spectrometry (MS)/MS results showed that the IDF may contain methyl-8 alpha-hydroxy-grindelate-7 beta-O-7 'beta-ether hydrate, hydroxydecanoic acid, and malyngic acid. Practical Application Polysaccharides of high content in algae cannot be digested by humans, hence regarded as dietary fibers. A large amount of bound phenolic compounds in dietary fibers can add to the biological activities of dietary fibers. These topics are important to the development of seaweed-based functional foods.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：广东省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台