Effects of different treatments on composition,physicochemical and biological properties of soluble dietary fiber in buckwheat bran  

作　　者：Qianwei Ma Yang Yu Zhongkai Zhou Lili Wang Ruge Cao 

机构地区：[1]State Key Laboratory of Food Nutrition and Safety,College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin,300457,China [2]Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Ministry of Agriculture,Beijing,100193,China

出　　处：《Food Bioscience》2023年第3期359-367,共9页食品生物科学（英文）

基　　金：supported by the project of Science and Technology Department of Shanxi Province(202102140601014).

摘　　要：To take better advantage of the soluble dietary fibers(SDF)of buckwheat bran,different treatments including extrusion,steam explosion,microwave,roasting,superheated steam,ultrasound and enzymolysis were applied to buckwheat bran,and the monosaccharide compositions,structural,physicochemical and biological properties of SDF were estimated.Except enzymolysis treatment,all the other treatments have significantly increased(p<0.05)the content of SDF in buckwheat bran.Compared to natural SDF,the SDF in treated buckwheat bran showed porous and wrinkled surface,lower crystallinity,increased thermal stability and better rheological and hydration properties.These treatments have significantly improved the glucose adsorption capacity,nitrite ion adsorption capacity,antioxidant and antibacterial properties of SDF of buckwheat bran,among which extrusion showed the best effect.The microstructure,molecular size,monosaccharide and bound phenolics composition of SDF in buckwheat bran were effectively modified by appropriate treatments,with preferable physicochemical and biological properties.

关 键 词：BUCKWHEAT Soluble dietary fiber TREATMENTS Properties POLYSACCHARIDES 

分 类 号：TS201[轻工技术与工程—食品科学]