燕麦萌动对膳食纤维结构和功能的影响  

Effect of oat germination on structure and function of dietary fiber

作　　者：赵习爱 傅婧 任娟蕊 ZHAO Xiai;FU Jing;REN Juanrui(School of Food Science and Engineering,Ningxia University,Yinchuan 750021,China)

机构地区：[1]宁夏大学食品科学与工程学院,宁夏银川750021

出　　处：《食品与发酵工业》2024年第24期229-237,共9页Food and Fermentation Industries

基　　金：宁夏小杂粮精深加工与营养调控关键技术和产业示范(2020BFH03003)。

摘　　要：燕麦萌动是籽粒从静态休眠到动态活跃的生理变化和物质转化过程,是将大分子物质变成易于人体吸收的小分子物质的最好方式。该研究拟优化燕麦萌动条件,测定优化条件下萌动4~8 d燕麦膳食纤维(oat dietary fiber,ODF)的含量,探究萌动前后ODF结构及功能变化。结果表明,燕麦在25℃,浸泡60 min、每8 h洒水量3∶2(g∶mL)时萌动率最高,ODF的含量呈先增加后降低的趋势,萌动7 d时含量达到最高,为7.41%。扫描电镜观察萌动后的ODF呈螺旋疏松结构;X-衍射结果显示,萌动处理后ODF的衍射峰强度减弱,结晶度降低;红外光谱证实萌动前后ODF的特征吸收峰强度有所改变,整体峰型、位置未发生显著改变。萌动后比萌动前ODF的持水性、持油性和胆固醇吸附能力分别增加了3.6、10.4、1.6倍,溶解性、胆酸盐吸附能力则分别降低了2.1、1.3倍,葡萄糖、亚硝酸根的吸附性变化较小,证明萌动能改变ODF的结构功能性质。该论文能够为ODF辅助减肥、吸附胆固醇等生理功效提供一定理论依据。Oat germination is a process of physiological change and material transformation from static dormancy to dynamic activity,and it is the best way to change macromolecules into small molecules that can be easily absorbed by the human body.This study optimized the germination conditions of oats and determined the content of dietary fiber(ODF)in oats germinated for 4-8 days under optimum conditions.The structural and functional changes of ODF before and after germination were explored.Results showed that the germination rate of oats was the highest at 25℃,soaked for 60 min,and sprayed with 3∶2(g∶mL)water every 8 h,The ODF content increased first and then decreased,reaching the highest on the 7th day after germination,which was 7.41%.Scanning electron microscopy observed that the ODF after germination showed a spiral loose structure.X-ray diffraction results showed that the intensity of the diffraction peak and crystallinity of ODF decreased after germination treatment.The infrared spectrum confirmed that the intensity of the characteristic absorption peak of ODF changed before and after germination,but the shape and position of the whole peak did not change significantly.Compared with before germination,the water-holding capacity,oil-holding capacity,and cholesterol adsorption capacity of ODF increased by 3.6,10.4,and 1.6 times respectively.The solubility and cholate adsorption capacity are reduced by 2.1 and 1.3 times respectively,while the adsorption of glucose and nitrite changed little.It is proved that germination can change the structural and functional properties of ODF.This paper can provide a theoretical basis for the physiological health effects of ODF on weight loss and cholesterol adsorption.

关 键 词：燕麦 萌动 膳食纤维 结构 功能特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]