School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China.
Food Chem. 2019 Nov 1;297:124983. doi: 10.1016/j.foodchem.2019.124983. Epub 2019 Jun 11.
To improve the industrial application of wheat bran insoluble dietary fiber (W-IDF), three modification methods (carboxymethylation, complex enzymatic hydrolysis, and ultrafine comminution) were compared on the basis of structural, physicochemical, functional, and antioxidant properties of W-IDF. FT-IR, DSC and SEM analysis showed that modifications contributed to alteration in morphology and arrangement of chemical bonds in W-IDF. Carboxymethylation effectively improved the water retention (WRC), water swelling (WSC), and glucose adsorption capacities (GAC); complex enzymatic hydrolysis greatly improved the oil retention (ORC), GAC, and nitrite ion adsorption capacities (NIAC). Although ultrafine comminution reduced the WRC and ORC, while positively influenced the GAC and NIAC. Moreover, total phenol content, total antioxidant capacity, DPPH radical scavenging capacity, Fe chelating capacity and total reducing power were improved in modified W-IDF. Our results confirmed that carboxymethylation can improve the nutritive quality and sensory properties of W-IDF (nutritive ingredient) in food products.
为了提高麦麸不溶性膳食纤维（W-IDF）的工业应用，在 W-IDF 的结构、物理化学、功能和抗氧化特性的基础上，比较了三种改性方法（羧甲基化、复合酶解和超微粉碎）。FT-IR、DSC 和 SEM 分析表明，改性作用导致 W-IDF 中化学键的形态和排列发生变化。羧甲基化可有效提高保水能力（WRC）、溶胀能力（WSC）和葡萄糖吸附能力（GAC）；复合酶解可极大地提高油脂保留能力（ORC）、GAC 和亚硝酸盐离子吸附能力（NIAC）。尽管超微粉碎降低了 WRC 和 ORC，但同时也提高了 GAC 和 NIAC。此外，改性 W-IDF 的总酚含量、总抗氧化能力、DPPH 自由基清除能力、铁螯合能力和总还原能力都得到了提高。我们的研究结果证实，羧甲基化可以改善 W-IDF 在食品中的营养品质和感官特性（营养成分）。
