通过双歧杆菌发酵获得的原麦麸膳食纤维的生产、结构和功能特性

IF 9.8 1区 农林科学 Q1 CHEMISTRY, APPLIED
Siyi Jiao , Qianqian Guo , Wanting Ren , Mengnan Zhou , Shengquan Dai , Yuqi Zhao , Wenyue Yang , Chunxia Xiao , Xuebo Liu , Danna Wang , Beita Zhao
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引用次数: 0

摘要

研究了双歧杆菌发酵对原米糠膳食纤维(DF)的影响。首先,通过单因素试验和正交试验确定了提取可溶性膳食纤维的最佳发酵条件。通过扫描电镜、x射线衍射、傅里叶红外光谱、粒度分析、热重分析和单糖含量等手段对其结构特征进行了评价。结果表明,部分晶体结构由晶态变为非晶态,热稳定性随之下降。发酵后DF表面疏松,粒径减小。发酵前后DF的光谱特征相似,但单糖组成发生了变化。并对其理化性质进行了研究。发酵后的DF具有较高的胀水能力、持水能力、持油能力。最后,观察到葡萄糖吸附能力、阳离子交换和抗氧化性能的改善。结果表明,双歧杆菌发酵有利于DF的改性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Production, structural and functional properties of dietary fiber from prosomillet bran obtained through Bifidobacterium fermentation
The effects of Bifidobacterium fermentation on dietary fiber (DF) of prosomillet bran were studied. Firstly, optimal fermentation conditions for extracting soluble dietary fiber were determined through single factor tests and orthogonal experiments. The structural features were evaluated by means of scanning electron microscopy, X-ray diffraction, Fourier infrared spectroscopy, particle size analysis, thermogravimetric analysis, and monosaccharide content. The results showed that some the crystal structure changed from crystal to non-crystal, which was followed by the decrease of thermal stability. The DF's surface loosened and its particle size decreased after fermentation. Meanwhile, DF showed similar spectral characteristics before and after fermentation, but the monosaccharide composition changed. Furthermore, the physicochemical properties were investigated. The fermented DF exhibited higher water swelling capacity, water holding capacity, oil holding capacity. Finally, improvements in glucose adsorption capacity, cation exchange and antioxidant properties were observed. These results indicated that Bifidobacteria fermentation is beneficial to the modification of DF.
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来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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