Wang An, Zhang Shimei, Li Liang, Meng Fanqiang, Lu Zhaoxin, Lu Fengxia, Bie Xiaomei, Zhao Haizhen
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China.
College of Food Science, Tibet Agricultural and Animal Husbandry University, Linzhi 860000, Tibet Autonomous Region, China.
Int J Biol Macromol. 2025 Apr;299:139964. doi: 10.1016/j.ijbiomac.2025.139964. Epub 2025 Jan 16.
Dietary fiber in cereals is an important active substance and is believed to be beneficial to consumer health. To improve the physicochemical and functional properties of highland barley dietary fiber and the integrated utilization of highland barley, Bacillus velezensis submerged fermentation was used to treat highland barley. Soluble and insoluble dietary fibers (SDF and IDF) were isolated and their yield, proximate composition, monosaccharide compositions, physicochemical, structural and functional characteristics were investigated. The results showed that fermentation could significantly increase the SDF yield from 6.07 to 12.57 %. Fermentation changed the monosaccharide composition ratio and rendered SDF and IDF a looser and more porous structure. The crystallinity was also changed significantly. Fermentation improved the water retention capacity and swelling capacity of SDF, while decreased that of IDF. The glucose adsorption ability, glucose delayed dialysis ability, α-glucosidase and α-amylase inhibitory activities of highland barley SDF and IDF were all improved after fermentation, especially for SDF. These results indicated that fermentation is an efficient and environmentally friendly modification method and modified SDF can be utilized in the food processing industry, promoting the high-value application of highland barley dietary fiber.
谷物中的膳食纤维是一种重要的活性物质，被认为对消费者健康有益。为改善青稞膳食纤维的理化性质和功能特性以及青稞的综合利用，采用贝莱斯芽孢杆菌液体深层发酵处理青稞。分离出可溶性膳食纤维和不溶性膳食纤维（SDF和IDF），并对其得率、近似成分、单糖组成、理化性质、结构和功能特性进行了研究。结果表明，发酵可使SDF得率从6.07%显著提高至12.57%。发酵改变了单糖组成比例，使SDF和IDF的结构更松散、孔隙率更高。结晶度也发生了显著变化。发酵提高了SDF的保水能力和膨胀能力，而降低了IDF的保水能力和膨胀能力。青稞SDF和IDF发酵后的葡萄糖吸附能力、葡萄糖延迟透析能力、α-葡萄糖苷酶和α-淀粉酶抑制活性均有所提高，尤其是SDF。这些结果表明，发酵是一种高效且环保的改性方法，改性后的SDF可应用于食品加工业，促进青稞膳食纤维的高值化利用。
