Quan Zhigang, Chen Mingming, Zhang Dongjie
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, PR China.
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, PR China; National Coarse Cereals Engineering Research Center, Daqing 163319, PR China; Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, Daqing 163319, PR China.
Ultrason Sonochem. 2025 Feb;113:107236. doi: 10.1016/j.ultsonch.2025.107236. Epub 2025 Jan 19.
In this study, we adopted the synergistic modification technology of hydrodynamic cavitation and snail enzyme, to improve the yield and activity of soluble dietary fibers (SDFs) of rice husk. The physicochemical properties, structural changes, and inhibition of α-glucosidase and α-amylase of SDFs were examined in vitro. This synergistic treatment significantly increased the yield of SDFs to 18.64 % ± 0.16 %, significantly reduced the particle size to 122.33 ± 0.26 nm, and significantly increased the specific surface area to 1.718 ± 0.002 m/g. The absolute value of the zeta potential significantly increased to -36.39 ± 0.12 mV, indicating an excellent solution stability and gel-forming ability. At the same time, the water-holding, oil-holding, and swelling capacities were significantly enhanced, reaching 8.52 ± 0.09 g/g, 4.85 ± 0.29 g/g, and 7.29 ± 0.25 mL/g, respectively. Structural analysis showed that the synergistic treatment destroyed the fiber structure, produced a large number of small molecule fragments, and significantly changed the monosaccharide components and functional group distribution. Functional evaluation showed that the inhibitory effect of CE-SDF on α-glucosidase and α-amylase was significantly enhanced, and enzymatic reaction kinetic analysis revealed that both enzymes were competitive inhibitors, with IC values of 2.893 and 1.727 mg/mL, respectively. In summary, the synergistic modification of hydrodynamic cavitation and snail enzyme greatly optimized the structural and functional properties of rice husk SDFs, providing a theoretical basis for its application in the field of hypoglycemic drugs and functional foods.
在本研究中，我们采用了水力空化和蜗牛酶协同改性技术，以提高稻壳中可溶性膳食纤维（SDFs）的产量和活性。体外检测了SDFs的理化性质、结构变化以及对α-葡萄糖苷酶和α-淀粉酶的抑制作用。这种协同处理显著提高了SDFs的产量至18.64%±0.16%，显著降低了粒径至122.33±0.26nm，并显著提高了比表面积至1.718±0.002m/g。ζ电位绝对值显著增加至-36.39±0.12mV，表明具有优异的溶液稳定性和凝胶形成能力。同时，持水、持油和膨胀能力显著增强，分别达到8.52±0.09g/g、4.85±0.29g/g和7.29±0.25mL/g。结构分析表明，协同处理破坏了纤维结构，产生了大量小分子片段，并显著改变了单糖成分和官能团分布。功能评价表明，CE-SDF对α-葡萄糖苷酶和α-淀粉酶的抑制作用显著增强，酶促反应动力学分析表明这两种酶均为竞争性抑制剂，IC值分别为2.893和1.727mg/mL。综上所述，水力空化和蜗牛酶的协同改性极大地优化了稻壳SDFs的结构和功能特性，为其在降血糖药物和功能性食品领域的应用提供了理论依据。
