Gonçalvez A A, Badiale-Furlong E, de Souza-Soares L A, Siervs S T
Fundação Universidade de Rio Grande-FURG, Brazil.
Arch Latinoam Nutr. 1998 Dec;48(4):334-8.
The information about dietary fiber presents controversies in many research areas such as in nomenclature, related illnesses, recommended quantities and terminology, mainly because of lack of analytical data. Different needs and interests for the dietary fiber composition of foods and forages have led to a proliferation of methods for its analysis. This research, a further adaptation of the enzymatic method of Asp et al. (1983) for its application is proposed for rice and wheat bran, byproducts of agroindustries in the southern region of Rio Grande do Sul (Brazil). The inclusion of Amyloglucosidase in the proposed methodology contributed to the decrease in the content of residual starch at the end of the experiment, like Prosky et al (1992). To increase the efficiency of the enzyme system in this type of samples, other changes were made with respect to incubation time and proteolytic enzyme concentration. In the final adaptation, a decrease of 51.33% of the starch content was observed in rice bran (RB) and of 52.93% in wheat bran (WB). This decrease was also verified in the model system (MS) (52.08%), which demonstrates the adequacy of the proposed adaptation. With respect to the residual protein, it was verified that the measures adopted provoked a reduction of 42.15% (RB), 52.19% (WB) and 42.11% (MS) as compared to the original method. Then the proposed conditions has been shown to be efficient in decreasing the level of interference (indigestible starch and protein) in the quantification of dietary fiber in rice and wheat bran.
膳食纤维的相关信息在许多研究领域都存在争议，比如在命名、相关疾病、推荐摄入量和术语方面，主要原因是缺乏分析数据。对食品和饲料中膳食纤维成分的不同需求和兴趣导致了其分析方法的激增。本研究针对巴西南里奥格兰德州农业产业副产品米糠和麦麸，提出了对阿斯普等人（1983年）酶法的进一步改进以用于其分析。在所提出的方法中加入淀粉葡萄糖苷酶有助于在实验结束时降低残留淀粉含量，这与普罗斯基等人（1992年）的情况类似。为提高该酶系统对这类样品的效率，在孵育时间和蛋白水解酶浓度方面进行了其他改变。在最终改进中，观察到米糠（RB）的淀粉含量降低了51.33%，麦麸（WB）的淀粉含量降低了52.93%。在模型系统（MS）中也验证了这种降低（52.08%），这表明所提出的改进是合适的。关于残留蛋白质，经证实，与原始方法相比，所采取的措施使米糠（RB）的残留蛋白质降低了42.15%，麦麸（WB）降低了52.19%，模型系统（MS）降低了42.11%。因此，所提出的条件已被证明在降低米糠和麦麸膳食纤维定量分析中的干扰水平（难消化淀粉和蛋白质）方面是有效的。
