Structural and Property Changes of Dietary Fiber from Millet Bran Modified by Cross-linking and Dual-enzymatic hydrolysis
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Abstract:
Millet bran is produced by millet threshing. It is rich in dietary fiber and is cheap and easy to obtain, but it is mostly used as animal feed or directly discarded, with low utilization rate. In order to improve the functional characteristics and utilization, millet bran dietary fiber was modified by dual-enzyme and cross-linking, respectively, and the changes in composition, physicochemical properties and functional properties of the modified millet bran dietary fiber were studied. The results showed that the modified millet bran dietary fibers had more fragmented and porous microstructure, higher soluble dietary fiber content, viscosity, water holding capacity, NO2- adsorption capacity, cholesterol adsorption capacity, and cation exchange capacity. After cross-linking and dual-enzyme modifications, the content of soluble dietary fiber of millet bran dietary fiber increased from 1.04 g/100g to 10.72 g/100g and 6.11 g/100g; the NO2- adsorption capacity increased from 62.40 μg·g-1 to 92.63 μg·g-1 and 82.47 μg·g-1; the water-holding capacity increased from 2.26 g·g-1 to 3.39 g·g-1 and 4.74 g·g-1, respectively. The glucose diffusion retardation coefficient decreased after dual-enzyme modification, but the water swelling property increased from 0.35 mL·g-1 to 0.84 mL·g-1. Therefore, the soluble fiber content and functional properties of millet bran dietary fiber can be effectively improved by cross-linking and dual-enzyme modifications. This study provides a theoretical basis for improving the application of millet bran dietary fiber in the field of food.
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Shanxi Provincial Natural Science Foundation General Project（No.202203021221139）；Graduate Education and Teaching Reform Project of Shanxi Normal UniversityGraduate Education and Teaching Reform Project of Shanxi Normal University（No.2023XJG012）
