Li Qian, Liu Rui, Wu Tao, Wang Man, Zhang Min
Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology , Tianjin 300457, China.
Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center , Tianjin 300457, China.
J Agric Food Chem. 2016 Nov 23;64(46):8735-8744. doi: 10.1021/acs.jafc.6b03451. Epub 2016 Nov 14.
Six soluble dietary fiber (SDF) fractions were prepared via stepwise ethanol precipitation from natural and fermented wheat bran. The chemical composition, molecular weight distribution, and glycosidic linkage and substitution pattern of each SDF fraction were elucidated by sugar analysis, periodate oxidation and Smith degradation, molecular determination, and H nuclear magnetic resonance (NMR) analysis. The impacts of SDF fractions on the rheological properties and morphologies of doughs were investigated by farinography, rheometry, and scanning electron microscopy (SEM) to clarify the relationship between the microstructural features of SDF fractions and the macroscopic properties of SDF-containing doughs. The interactions between SDF fractions and wheat glutens in doughs were further studied by confocal laser scanning microscopy (CLSM). The experimental results indicated that the SDF fraction with an intermediate molecular weight but a higher substitution degree and a larger disubstitution ratio was most compatible with the dough network and beneficial to dough quality.
通过逐步乙醇沉淀法从天然和发酵麦麸中制备了六种可溶性膳食纤维（SDF）级分。通过糖分析、高碘酸盐氧化和史密斯降解、分子量测定以及氢核磁共振（NMR）分析，阐明了每个SDF级分的化学组成、分子量分布、糖苷键和取代模式。通过粉质仪、流变仪和扫描电子显微镜（SEM）研究了SDF级分对面团流变学性质和形态的影响，以阐明SDF级分的微观结构特征与含SDF面团宏观性质之间的关系。通过共聚焦激光扫描显微镜（CLSM）进一步研究了SDF级分与面团中小麦面筋之间的相互作用。实验结果表明，具有中等分子量但较高取代度和较大双取代率的SDF级分与面团网络最相容，且有利于面团品质。
