黑麦麸膳食纤维的结构和功能特性研究  

Studies on Structure and Functional Characteristics of Dietary Fiber from Rye Bran

作　　者：张慧娟 靳程茗[1] 吕世豪 刘书畅 王静 Zhang Huijuan;Jin Chengming;LüShihao;Liu Shuchang;Wang Jing(China-Canada Joint Laboratory of Nutrition and Health(Beijing),Beijing 100048;Beijing Food Additive Engineering Technology Research Center(Beijing Technology and Business University),Beijing 100048;School of Food and Health,Beijing Technology and Business University,Beijing 100048)

机构地区：[1]中国-加拿大品营养与健康联合实验室(北京),北京100048 [2]北京市食品添加剂工程技术研究中心(北京工商大学),北京100048 [3]北京工商大学食品与健康学院,北京100048

出　　处：《中国食品学报》2023年第8期84-93,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31871839)。

摘　　要：以黑麦麸为原材料,采用酶法制备膳食纤维并分别测定2种膳食纤维的结构、单糖和酚类物质组成及功能特性。结果表明:可溶性膳食纤维(SDF)的表面疏松松散,主要由阿拉伯糖(68%)、半乳糖(13.1%)和木糖(12.2%)组成;不溶性膳食纤维(IDF)表面多孔不规则,主要由木糖(54%)和阿拉伯糖(38.3%)组成。两种膳食纤维均具有糖类红外特征吸收峰,IDF结晶度高于SDF,结构更加规则,SDF表现出更好的吸水力(2.19 g/g)、吸附胆固醇的能力(2.09 mg/g,pH=7)和吸附亚硝酸根的能力(327μg/g,pH=2)。采用高效液相色谱分析SDF和IDF的酚类物质组成,IDF中的酚类物质组成及含量均显著高于SDF(P<0.05),二者的酚类化合物主要是结合型阿魏酸。Using rye bran as raw material,dietary fiber was prepared by enzymatic method,and the structure,monosaccharide and phenolic composition and functional properties of the two dietary fibers were determined respectively.The results showed that the surface of soluble dietary fiber(SDF)was loose,which was mainly composed of arabinose(68%),galactose(13.1%)and xylose(12.2%).The surface of insoluble dietary fiber(IDF)was porous and irregular,which was mainly composed of xylose(54%)and arabinose(38.3%).Both dietary fibers had infrared characteristic absorption peaks of sugars.The crystallinity of IDF was higher than that of SDF,and the structure was more regular.SDF showed better water absorption(2.19 g/g),cholesterol adsorption capacity(2.09 mg/g,pH=7)and nitrite adsorption capacity(327μg/g,pH=2).The composition and content of phenolic substances in IDF were significantly higher than that in SDF(P<0.05).The phenolic substances of IDF and SDF were mainly bound ferulic acid.

关 键 词：黑麦麸 膳食纤维 多酚 结构 功能 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]