超微粉碎黑米糠膳食纤维的理化和功能特性分析

Physico chemical and functional properties of dietary fibres from ultrafine black rice bran

摘要:

为探究超微粉碎对黑米糠膳食纤维的组成、结构及理化和功能特性的影响，本研究以黑米糠膳食纤维为原料，分析了黑米糠超微粉和粗粉的膳食纤维粒径、微观结构、吸附特性和抗氧化能力的变化。结果表明，超微粉碎可显著降低黑米糠不可溶性膳食纤维（IDF）和可溶性膳食纤维（SDF）的粒径大小和相对结晶度，使其表现出更加松散及多孔的状态，但其主要构成没有发生变化；经过超微粉碎后，黑米糠IDF的溶胀力、胆酸盐吸附能力和胆固醇吸附能力分别提高了57.43%、22.71%和24.92%， SDF的DPPH自由基清除能力和FRAP抗氧化能力分别提高为粗粉SDF的2.8倍和1.7倍。综上，超微粉碎可显著降低黑米糠膳食纤维的颗粒粒径，促使其形成疏松多孔的微观结构，并改善IDF的理化和功能特性。该研究结果为黑米糠膳食纤维的精深加工利用提供了一定的理论依据。

Abstract:

The effects of ultrafine grinding on the composition, structural, physicochemical and functional properties of dietary fiber from black rice bran were studied. We analyzed the particle size, microstructure, adsorption properties and antioxidant capacity of dietary fiber of ultra-fine. The results showed that, the particle size and relative crystallinity of insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) of black rice bran could be significantly reduced by ultrafine grinding, so that they showed a looser and more porous state, but their main composition did not change. The swelling capacity, cholic acid adsorption capacity and cholesterol adsorption capacity of IDF of ultrafine black rice bran powder were improved, which were 57.43%, 22.71% and 24.92% higher than that of crude powder, respectively. In addition, the DPPH free radical scavenging capacity and FRAP antioxidant capacity of SDF were increased by 2.8 times and 1.7 times of that of crude SDF. In conclusion, ultrafine grinding can significantly reduce the particle size of black rice bran dietary fiber, promote the formation of loose porous microstructure, and improve the physicochemical and functional properties of IDF. This study provided a theoretical basis for the deep processing and utilization of black rice bran dietary fiber.