Demuth Teresa, Betschart Julian, Nyström Laura
ETH Zurich, Institute of Food, Nutrition and Health, Schmelzbergstrasse 9, 8092, Zurich, Switzerland.
Carbohydr Polym. 2020 Jul 15;240:116328. doi: 10.1016/j.carbpol.2020.116328. Epub 2020 Apr 22.
Feruloylated arabinoxylan (AX) is one of the most predominant dietary fiber in cereal grains. In recent decades, soluble AX has gained interest, as a result of its well-established health benefits. Apart from enzymatic degradation during cereal storage, food processing causes AX degradation. These reactions lead to structural modifications and influence both the AX functionalities and its health promoting effects. The aim of this study was to investigate the structural modifications and related property changes of health promoting water-extractable (WE) wheat bran AX through grain milling and extrusion. Multi-detector HPSEC revealed a correlation between M, conformational changes and the related viscosity behaviour depending on the processing type. Processing caused molecular degradation of insoluble high M AX, which increased the solubility significantly. Moreover, extrusion leaded to a more heterogenic AX fine structure. The detailed characterization of processed dietary fiber may help to facilitate the optimized incorporation of AX in health-promoting foods.
阿魏酸阿拉伯木聚糖（AX）是谷物中最主要的膳食纤维之一。近几十年来，由于其已被充分证实的健康益处，可溶性AX受到了关注。除了谷物储存期间的酶促降解外，食品加工也会导致AX降解。这些反应会导致结构改变，并影响AX的功能及其促进健康的效果。本研究的目的是通过谷物研磨和挤压来研究具有促进健康作用的水可提取（WE）麦麸AX的结构变化及相关性质变化。多检测器高效体积排阻色谱法揭示了分子量（M）、构象变化与取决于加工类型的相关粘度行为之间的相关性。加工导致不溶性高M AX发生分子降解，显著提高了其溶解度。此外，挤压导致AX精细结构更加不均一。对加工后膳食纤维的详细表征可能有助于促进AX在促进健康食品中的优化应用。
