羧甲基化与接枝化改性对小米糠膳食纤维结构与理化性质的影响  

Effects of Carboxymethylation and Grafting on Structure and Physicochemical Properties of Millet Bran Dietary Fiber

作　　者：曹家玮 郭益孜 李艳 张颖 李俊茹 郑亚军 CAO Jiawei;GUO Yizi;LI Yan;ZHANG Ying;LI Junru;ZHENG Yajun(Food Science College,Shanxi Normal University,Taiyuan 030092,Shanxi,China)

机构地区：[1]山西师范大学食品科学学院,山西太原030092

出　　处：《食品研究与开发》2023年第15期43-49,共7页Food Research and Development

基　　金：山西省自然科学基金面上项目(202203021221139);山西省2022年大学生创新创业计划项目(20220295、20220306)。

摘　　要：该文研究接枝化和羧甲基化对小米糠膳食纤维的化学组成、微观结构和理化性质的影响。结果表明,接枝化和羧甲基化改性可以提高小米糠膳食纤维的可溶性膳食纤维含量、比表面积、持水力、持油力、阳离子交换能力和膨胀力。羧甲基化和接枝化改性后,小米糠膳食纤维的可溶性膳食纤维含量分别提高约7倍和11倍;持水力从1.12 g/g分别增加到2.69、2.29 g/g;持油力则从2.19 g/g分别提升至4.59、4.27 g/g。同时,接枝化和羧甲基化后,小米糠膳食纤维的阳离子交换能力分别提高5.34倍和0.75倍。此外,与未改性的小米糠膳食纤维相比,改性后的小米糠膳食纤维的色泽变深、粒度变小、比表面积增大,呈蜂窝状、多孔状的微观结构。This experimental study investigated the effects of grafting and carboxymethylation on the chemical composition,microstructure,and physicochemical properties of millet bran dietary fiber.The results showed that grafting and carboxymethylation modifications can increase the content of soluble dietary fiber,specific surface area,water-holding capacity,oil-holding capacity,cation exchange capacity,and expansion of millet bran dietary fiber.After carboxymethylation and grafting modifications,the content of soluble dietary fiber in millet bran dietary fiber increased by about 7 times and 11 times,water-holding capacity increased from 1.12 g/g to 2.69 g/g and 2.29 g/g,and oil-holding capacity increased from 2.19 g/g to 4.59 g/g and 4.27 g/g,respectively.At the same time,after grafting and carboxymethylation,the cation exchange capacity of millet bran dietary fiber increased by 5.34 times and 0.75 times,respectively.In addition,compared with unmodified millet bran dietary fiber,the modified millet bran dietary fiber had a darker color,smaller particle size,larger specific surface area,and exhibited a honeycomb-like and porous microstructure.

关 键 词：小米糠膳食纤维 接枝化 羧甲基化 可溶性膳食纤维 理化性质 微观结构 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]