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不同来源的谷物麸皮水溶性膳食纤维理化和功能性质研究
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Physicochemical and functional properties of water-soluble dietary fiber from different sources of cereal bran
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    以稻花香米糠、长粒香米糠、籼米米糠、小米米糠、麦麸粗麸、麦麸细麸、燕麦麸皮、甜荞皮粉、苦荞皮粉、小米皮粉等10种谷物麸皮为实验原料提取水溶性膳食纤维(soluble dietary fiber, SDF),研究了其理化特性、功能特性以及分子结构之间的差异性。结果表明:苦荞皮粉SDF的持水能力最强,小米皮粉SDF的持油能力最强,麦麸细麸SDF吸水膨胀性最强。稻花香米糠SDF、长粒香米糠SDF、小米米糠SDF和甜荞皮粉SDF不具有吸水膨胀性。10种SDF葡萄糖结合能力在56.95~ 432.83 mg/g之间。SDF胆固醇吸附能力在0.41~66.21 mol/g之间,具有显著性差异。麦麸粗麸SDF的ABTS自由基清除率和DPPH清除率最高,小米米糠SDF羟自由基清除率最高。10种SDF总抗氧化能力在2.00~5.59 μmol/g之间,具有显著性差异。扫描电镜结果显示,10种SDF微观结构不同,有的表面凹凸不平呈颗粒状,有的平滑多孔;傅里叶红外吸收光谱呈现不同的强弱峰。综上所述,不同来源SDF的分子结构、理化特性、功能特性存在明显差异性,可根据需要选择不同结构和功能的SDF进行利用。

    Abstract:

    Water-soluble dietary fiber was extracted from ten kinds of cereal bran, such as rice fragrance rice bran, long grain fragrant rice bran, indica rice bran, millet rice bran, wheat bran thick bran, wheat bran thin bran, oat bran, sweet buckwheat skin powder, tartary buckwheat skin powder, millet skin powder. The physicochemical characteristics, functional characteristics and molecular structure of these SDF samples were studied. SDF from tartary buckwheat skin powder had the strongest water holding capacity. SDF from millet skin powder had the strongest oil holding capacity. SDF from wheat bran thin bran showeds the strongest water expansion. SDF from rice fragrance rice bran, long grain fragrant rice bran, millet rice bran and sweet buckwheat skin powder did not have water absorption expansion ability. The glucose binding abilities of ten kinds of SDF were between 56.95~432.83 mg/g. The cholesterol adsorption capacity of SDF from Grain bran was significantly different in the range of 0.41~66.21 mol/g. The antioxidant ability of ABTS and DPPH for SDF from wheat bran was the highest, and the antioxidant ability of hydroxyl for SDF of millet rice bran was the highest. The total antioxidant capacity of the ten kinds of SDF was significantly varied with the range of 2.00~5.59 μmol/g. SEM results showed some uneven surface with granular and smooth with porous structure, and Fourier infrared absorption spectrum results show different weak peaks. In conclusion, there were obvious differences in the molecular structure, physical and functional properties of SDF from different sources, and SDF with different structural and functional properties can be selected according to the specific utilizations.

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程 卓,吴娜娜,丁文平,谭 斌*.不同来源的谷物麸皮水溶性膳食纤维理化和功能性质研究[J].粮油食品科技,2023,31(3):62-70.

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  • 在线发布日期: 2023-05-29
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