Wei Xuyao, Jiang Caixia, Liu Xiaolan, Liu Handong, Wang Juntong, Zheng Xiqun, Zhang Zhi, Hu Hao
College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China.
National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China.
Food Chem X. 2024 Nov 9;24:101975. doi: 10.1016/j.fochx.2024.101975. eCollection 2024 Dec 30.
This study comprehensively examines how combining γ-irradiation and enzymatic modification influences the microstructure and physicochemical properties of dietary fiber (DF) obtained from defatted rice bran. The resulting yields of soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were measured at 13.38 ± 0.40 g/100 g and 52.19 ± 0.97 g/100 g, respectively. The modifications led to a diminish in particle size, an increase in specific surface area, and an improvement in water-holding capacity, oil-holding capacity, swelling capacity, glucose adsorption capacity, and cholesterol adsorption capacity. Furthermore, the modified DF exhibited enhanced anti-digestive properties and probiotic activity. Cluster and principal component analysis results revealed that the modified SDF exhibited superior functional properties. Correlation analysis indicated a noticeable relationship between the monosaccharide composition of DF and its functional characteristics. These findings suggest that γ-irradiation combined with enzymatic modification represents a viable approach for enhancing the quality of rice bran DF.
本研究全面考察了γ射线辐照与酶法改性相结合对从脱脂米糠中获得的膳食纤维（DF）微观结构和理化性质的影响。测得的可溶性膳食纤维（SDF）和不溶性膳食纤维（IDF）的产量分别为13.38±0.40 g/100 g和52.19±0.97 g/100 g。这些改性导致粒径减小、比表面积增加，并提高了持水能力、持油能力、溶胀能力、葡萄糖吸附能力和胆固醇吸附能力。此外，改性后的DF表现出增强的抗消化特性和益生菌活性。聚类分析和主成分分析结果表明，改性后的SDF具有优异的功能特性。相关性分析表明，DF的单糖组成与其功能特性之间存在显著关系。这些研究结果表明，γ射线辐照与酶法改性相结合是提高米糠DF质量的一种可行方法。
