粒径对燕麦麸皮结构、物理特性及体外益生菌黏附力的影响  

Effect of particle size on the structural and physical properties of oat bran and the adhesion of probiotic in vitro

作　　者：唐菡颀 朱红广 仇菊 李再贵[3] 王丽丽[4] TANG Hanqi;ZHU Hongguang;QIU Ju;LI Zaigui;WANG Lili(College of Food Science and Nutrition Engineering,China Agricultural University,Beijing 100089,China;College of Life Sciences,Qingdao University,Qingdao 266071,China;Department of Nutrition and Health,China Agricultural University,Beijing 100089,China,Key Laboratory of Precision Nutrition and Food Quality;Institute of Agricultural Product Processing,Chinese Academy of Agricultural Sciences,Beijing 100089,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100089 [2]青岛大学生命科学学院,山东青岛266071 [3]中国农业大学营养与健康研究院,北京100089 [4]中国农业科学院农产品加工研究所,北京100089

出　　处：《河南工业大学学报（自然科学版）》2023年第3期25-33,共9页Journal of Henan University of Technology：Natural Science Edition

基　　金：云南省重点研发项目(2003AD150016)。

摘　　要：为探究粒径对燕麦麸皮结构、理化特性的影响及常见益生菌动物双歧杆菌A6对不同粒径燕麦麸皮的黏附偏好,表征了不同粒径(0.8~1.5 mm、384.02μm、95.51μm和41.32μm)的燕麦麸皮的组成、结构、粉体和孔隙特性,评估了经体外消化后的燕麦麸皮食糜的ζ电位和流变特性,通过扫描电镜观察了在不同粒径燕麦麸皮食糜上动物双歧杆菌A6的黏附情况,最后采用共沉淀法研究其黏附益生菌的潜力。结果表明:随着燕麦麸皮粒径的降低,其纤维基质被破坏,膳食纤维含量降低,不可溶性膳食纤维向可溶性膳食纤维不断转化,流动性降低,粉体超细孔隙不断增加;中等粒径的燕麦麸皮(384.02μm)表现出更好的食糜表观黏度;动物双歧杆菌A6在片状麸皮(0.8~1.5 mm)和中等粒径的麸皮上表现出最高的黏附力。不同粒径的燕麦麸皮具有差异性的结构及理化特性,具有较大粒径的燕麦麸皮能够特异性地提高动物双歧杆菌A6的黏附。To investigate the effect of particle size on the structure of oat bran and to study the adhesion preference of a common probiotic Bifidobacterium animalis A6 to oat bran with different particle sizes,this study exhaustively characterized the composition,structure,powder properties and pore characteristics of oat bran with different gradiently reduced particle sizes(0.8-1.5 mm,384.02μm,95.51μm and 41.32μm),assessed theζ-potential and rheological properties of oat bran digesta after in vitro digestion,observed characterized the Bifidobacterium animalis A6 adhesion on oat bran digesta using scanning electron microscopy,and finally explored its potential to adhere to probiotic bacteria by co-precipitation method.The results showed that the protein,starch,and fat content of the four groups of oat bran samples did not change significantly,but the total dietary fiber content decreased with decreasing particle size as the particle size decreased.The fiber matrix of oat bran was disrupted and insoluble dietary fiber continuously converted to soluble dietary fiber.The flow ability decreased,and the MOB had the highest bulk density and vibrational density as well as the jet flow index.Grinding effectively changed the pore structure of the bran and increased the porosity of the bran,where UOB produced microporosity with the diameter less than 10μm.The absolute value ofζ-potential of oat bran meal decreased with decreasing particle size.Oat bran with median particle size exhibited the highest apparent viscosity,while the ultrafine oat bran was closest to the aqueous solution.Bifidobacterium animalis A6 showed the highest adhesion ability on flaked bran(0.8-1.5 mm)and medium-size bran.In conclusion,oat bran with different particle sizes had differential structural and physical properties,exhibited different rheological properties after in vitro digestion and large particle sizes of oat bran can specifically improve the adhesion of Bifidobacterium animalis A6.

关 键 词：麸皮 超微粉碎 肠道微生物 孔隙特性 黏附 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]