Min Zhongman, Hu Wenkai, Xu Yongping, Gong Xiaojie, Gao Yuzhe, Zheng Ting, Wang Jinghan, Yang Qingyu, Kong Yanwen
College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, China.
Dalian SEM Bio-Engineering Technology Co., Ltd., Dalian, Liaoning, China.
J Food Sci. 2025 Aug;90(8):e70456. doi: 10.1111/1750-3841.70456.
This study investigated the effects of seven processing methods on the structure and functional properties of soluble dietary fiber (SDF) from Tartary buckwheat bran, including microwave radiation, high-pressure steam, Aspergillus niger fermentation, Trichoderma viride fermentation, and combinations of these methods with microwave radiation. The results showed that microwave-assisted Aspergillus niger fermentation microwave-assisted fermentation (MA-S) was the most effective method for improving the structure and functional properties of SDF, significantly increased the SDF content. Scanning electron microscopy (SEM) revealed that MA-S-treated SDF had a typical honeycomb-like porous structure. X-ray diffraction (XRD) analysis showed that MA-S treatment significantly increased the crystallinity of SDF and improved its thermal stability. Functional property analysis revealed that MA-S-treated SDF had excellent water-holding capacity (WHC), oil-holding capacity (OHC), swelling capacity (SC), and glucose adsorption capacity (GAC). Additionally, MA-S-treated SDF had enhanced adsorption capacity for cholesterol, nitrite, and bile salts under simulated gastrointestinal pH conditions. Antioxidant activity measurement showed that MA-S treatment significantly improved the DPPH free radical scavenging activity of SDF. Moreover, different extraction methods resulted in differences in the monosaccharide composition of SDF, with glucose, galactose, xylose, arabinose, and uronic acid being the most significantly affected. This study provides new insights and scientific evidence for the development of functional Tartary buckwheat bran SDF, which has significant implications for its application in functional foods.
本研究考察了七种加工方法对苦荞麸皮中可溶性膳食纤维（SDF）结构和功能特性的影响，这七种方法包括微波辐射、高压蒸汽、黑曲霉发酵、绿色木霉发酵以及这些方法与微波辐射的组合。结果表明，微波辅助黑曲霉发酵（MA-S）是改善SDF结构和功能特性的最有效方法，显著提高了SDF含量。扫描电子显微镜（SEM）显示，经MA-S处理的SDF具有典型的蜂窝状多孔结构。X射线衍射（XRD）分析表明，MA-S处理显著提高了SDF的结晶度并改善了其热稳定性。功能特性分析表明经MA-S处理的SDF具有优异的持水能力（WHC）、持油能力（OHC）、溶胀能力（SC）和葡萄糖吸附能力（GAC）。此外，在模拟胃肠道pH条件下，经MA-S处理的SDF对胆固醇、亚硝酸盐和胆汁盐的吸附能力增强。抗氧化活性测定表明，MA-S处理显著提高了SDF的DPPH自由基清除活性。此外，不同的提取方法导致SDF单糖组成存在差异，其中葡萄糖、半乳糖、木糖、阿拉伯糖和糖醛酸受影响最为显著。本研究为功能性苦荞麸皮SDF的开发提供了新的见解和科学依据，对其在功能性食品中的应用具有重要意义。
