摘要
This study was designed to explore the dietary fiber potential of Lycium Barbarum residue,aiming to ascertain its viability as a sustainable dietary fiber source.The study examined the extraction of water-insoluble dietary fiber(LBIDF)from Lycium barbarum residue(LBR)using the enzymatic method.The comparison involved analyzing the monosaccharide composition,microstructure,physicochemical properties,and adsorption properties of LBR and LBIDF.The results indicated that LBIDF possesses the ideal physicochemical properties compared to LBR.Through instrumental analysis,it has been demonstrated that LBIDF possesses a specific structure and functional group of fibers,making it suitable for processing below 300℃.Furthermore,LBIDF exhibited an optimal functional capacity for cholesterol(41.749 mg/g vs.31.464 mg/g in LBR),bile acid(30.623 mg/g vs.19.875 mg/g in LBR),nitrite ion(1159.394μmol/g vs.783.261μmol/g in LBR),glucose(3.552 mmol/g vs.2.664 mmol/g in LBR),and glucose dialysis retardation index(6.43%vs.13.52%in LBR).LBIDF can inhibit the digestion of fat and starch in vitro.These findings implied that dietary fiber samples from LBR may offer potential as functional food components.
