米糠水溶性和碱溶性膳食纤维经热水、超声、纤维素酶水解及联合预处理后的结构和功能特性对比研究,International Journal of Food Science & Technology

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米糠水溶性和碱溶性膳食纤维经热水、超声、纤维素酶水解及联合预处理后的结构和功能特性对比研究
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2021-11-25 , DOI: 10.1111/ijfs.15480
Daiva Zadeike ₁ , Ruta Vaitkeviciene ₁ , Rimgaile Degutyte ₁ , Joana Bendoraitiene ₂ , Zaneta Rukuiziene ₃ , Darius Cernauskas ₄ , Mantas Svazas ₁ , Grazina Juodeikiene ₁

Affiliation

本研究的目的是评估从脱脂米糠 (DRB) 中获得水溶性 (WS-DF) 和碱溶性 (AS-DF) 膳食纤维以开发食品功能成分的最佳方法。将 DRB 的不同预处理，如超声（US）处理、纤维素酶水解（HC）和联合处理（HC-US）与热水（HWT）处理在产量、结构、物理化学和WS-DF 和 AS-DF 的功能特性。结果表明，WS-DF (5.54–9.03 g/100 g) 和 AS-DF (7.22–9.58 g/100 g) 以及总膳食纤维 (TDF) (42.21–45.44 g/100 g) 从US、HC 和 HC-US 处理后的 DRB 显着高于 HWT 后（分别为 6.36、5.65 和 31.92 g/100 g）。FT-IR表明，WS-DF处理对多糖化学结构变化的影响强于AS-DF。扫描电子显微镜 (SEM) 显示，US 处理的 DFs 颗粒表面比 HWT 和 HC 处理后的表面断裂更多。与保持可接受的生物活性的传统工艺相比，在 50°C 下 HC-US 联合处理 30 分钟显着提高了 RB DFs 结构的纯度（85-91%）和均匀性，从而提高了持水性、溶胀性和葡萄糖吸附能力。我们的研究表明，传统的热水提取可以用超声波技术代替，作为改变米糠DFs结构和功能特性的有效工具。

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A comparative study on the structural and functional properties of water-soluble and alkali-soluble dietary fibres from rice bran after hot-water, ultrasound, hydrolysis by cellulase, and combined pre-treatments

The aim of the study was to estimate the optimum method to obtain water-soluble (WS-DF) and alkali-soluble (AS-DF) dietary fibres fibres from defatted rice bran (DRB) to develop functional components for food. The different pre-treatments of DRB, such as ultrasound (US) treatment, hydrolysis by cellulase (HC) and combined treatment (HC-US), were compared with hot-water (HWT) treatment on yields, and structural, physicochemical, and functional properties of WS-DF and AS-DF. Results showed that amounts of WS-DF (5.54–9.03 g/100 g) and AS-DF (7.22–9.58 g/100 g), and total dietary fibre (TDF) (42.21–45.44 g/100 g) obtained from the DRB after US, HC and HC-US treatments were significantly higher than that after HWT (6.36, 5.65 and 31.92 g/100 g, respectively). The FT-IR indicated that the effect of applied treatments on the changes of the chemical structure of polysaccharides was stronger for the WS-DF than that for the AS-DF. Scanning electron microscopy (SEM) showed that the surfaces of US-treated DFs particles were much more fractured than those after the HWT and HC. The combined HC-US treatment at 50°C for 30 min significantly enhanced the purity (85–91%) and homogeneity of RB DFs structure resulting in increased water-holding, swelling and glucose adsorption capacities compared to conventional processes maintaining acceptable bioactivity. Our study showed that conventional hot water extraction could be replaced with the ultrasonication technology as an effective tool for the modification of rice bran DFs’ structure and functional properties.

更新日期：2021-11-25

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