Study On Extraction,Modification And Application Of Dietary Fiber From Flammulina Velutipes

Flammulina velutipes is a Tricholomaceae fungus of the genus Collybia from Basidiomycetes.It has been found that Flammulina velutipes has the significant effects of immunoregulation,anti-tumor,anti-oxidation and improvement memory.There are very rich dietary fiber in Flammulina velutipes.It is called the "seventh nutrient" and has a variety of physiological functions.There is significant effects on preventing tumors and reducing blood lipids and cholesterol on dietary fiber.Extensive research has been done on dietary fiber at home and abroad,however,There are few studies on edible fungi,especially Flammulina velutipes.This study select Flammulina velutipes as the raw material and ultrasonic-assisted enzymes to extract dietary fiber.The response surface was used to optimize the dietary fiber extraction process.Use two methods modified the extracted dietary fiber to find the best optimization process through orthogonal experiments,compares the physicochemical property before and after modification,and selects the best modification method.By establishing model of high fat obesity and exploring the effects of dietary fiber on physiological indexes of mice.After that,Using Flammulina velutipe dietary fiber to develop products.The results are as follows:(1)Flammulina velutipes were used as a raw material,selected ultrasonically-assisted enzymatic extraction as a method to extract dietary fiber.On the basis of a single factor,four factors,namely the material-liquid ratio,the amount of amylase,the amount of protease,and the power of ultrasound,were selected as response variables.The optimal process parameters for extracting dietary fiber from Flammulina velutipes: the liquid-to-material ratio was 30mL/g,the amount of alpha amylase and protease is 2% and 1.2%,respectively,and the ultrasonic power was 105 W.The yield of dietary fiber obtained according to this optimal process was 38.6%,and the soluble dietary fiber yield was measured to account for 8.2% of the total dietary fiber.(2)The dietary fiber were extracted of Flammulina velutipes as raw materials,the cellulase method and high-temperature cooking method were used to modify the dietary fiber,and the best process optimization parameters for modification were obtained based on a single factor.The liquid ratio was 35mL/g,the amount of cellulase was 1.5%,and the enzymolysis time was 2h.According to the optimal level verification test,the soluble dietary fiber yield of Flammulina velutipes was 16.2%.High-temperature cooking method: The ratio of material to liquid is 30mL/g,the cooking temperature is 125?,and the cooking time is 50 min.The verification test was performed according to the optimal level combination.The physical and chemical properties of the dietary fiber obtained from the two modified methods were compared with those of the unmodified dietary fiber,including comparison of water holding capacity,swelling power,oil holding capacity,cation exchange capacity,cholesterol adsorption capacity,and glucose absorption capacity.Through scanning electron microscope and infrared spectroscopy analysis found that the high-temperature cooking modification method was better than the cellulase modification method in general.(3)Established a mice high-fat obesity model,customized high-temperature cooking modified Flammulina velutipes dietary fiber feed,observed three dose groups physiological indicators of dietary fiber on high-fat obesity model mice by feeding the mice dietary fiber feed Effects,including mouse body weight indicators,TG,TC,HDL-C,LDL-C indicators in blood lipids,liver ALT and AST indicators,and SOD,MDA,and GSH-Px indicators in serum.The result showed that DF modified by high temperature cooking could improve the physiological indexes of obese mice with good physiological activity.(4)Used dietary fiber of Flammulina velutipes modified by high-temperature cooking as a raw material to make dietary fiber biscuits,determine the best process parameters through single-factor tests: 10 g dietary fiber,30 g butter,30 g white sugar and 30 g juice of the egg.Under this optimal process parameter,the sensory score was 92,and the hardness was measured to be 2293.51 g.According to this scheme,the cookies are crispy and delicate.