食品与发酵工业 >

2025 , Vol. 51 >Issue 19: 273 - 282

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041852

米糠可溶性膳食纤维提取工艺优化及物化特性分析

  • 胡殿洁 ,
  • 孙佳雪 ,
  • 吴琼 ,
  • 代永刚 ,
  • 张莉弘 ,
  • 迟燕平
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  • 1(长春大学 食品科学与工程学院,吉林 长春,130022)
    2(吉林省农业科学院(中国农业科技东北创新中心)农产品加工研究所,吉林 长春,130033)
第一作者:硕士研究生(张莉弘副教授和迟燕平研究员为共同通信作者,E-mail:zhanglh73@ccu.edu.cn;chiyanpingping@163.com)

收稿日期: 2024-12-13

  修回日期: 2025-02-21

  网络出版日期: 2025-11-03

基金资助

吉林省科技攻关计划重点研发项目(20230203182SF)

收起

Optimization of extraction process and physicochemical characteristics of soluble dietary fiber from rice bran

  • HU Dianjie ,
  • SUN Jiaxue ,
  • WU Qiong ,
  • DAI Yonggang ,
  • ZHANG Lihong ,
  • CHI Yanping
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  • 1(College of Food Science and Engineering, Changchun University, Changchun 130022, China)
    2(Institute of Argo-food Technology, Jilin Academy of Agricultural Sciences (Northeast Agricultural Research Center of China), Changchun 130033, China)

Received date: 2024-12-13

  Revised date: 2025-02-21

  Online published: 2025-11-03

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摘要

该研究以米糠为原料,通过单因素和响应面试验,优化超声提取可溶性膳食纤维(soluble dietary fiber,SDF)的制备工艺,探究超声处理对米糠SDF含量、结构、理化性质和功能特性的影响。结果表明,当液料比20∶1(mL∶g)、超声功率160 W、超声时间30 min时,米糠SDF含量最高,为(7.04±0.07)%,是超声处理前的5.72倍。与处理前SDF(soluble dietary fiber before treatment,B-SDF)相比,超声处理后SDF(soluble dietary fiber of ultrasonic treatment,U-SDF)红外光谱图具有典型的多糖峰值,且吸收强度增加,结晶度降低,结构更为疏松。U-SDF的持水力、持油力、膨胀力和溶解力显著提高(P<0.05)。体外模拟胃环境(pH 2.0)、肠环境(pH 7.0)下测定SDF的吸附能力,结果发现,U-SDF的葡萄糖吸附能力、胆固醇吸附能力和亚硝酸根离子吸附能力显著高于B-SDF(P<0.05)。因此,超声处理可以改善米糠可溶性膳食纤维的物化特性和功能特性,提升加工性能。

关键词： 米糠; 可溶性膳食纤维; 工艺优化; 结构表征; 物化特性

本文引用格式

胡殿洁 , 孙佳雪 , 吴琼 , 代永刚 , 张莉弘 , 迟燕平 . 米糠可溶性膳食纤维提取工艺优化及物化特性分析[J]. 食品与发酵工业, 2025 , 51(19) : 273 -282 . DOI: 10.13995/j.cnki.11-1802/ts.041852

Abstract

Rice bran was used as raw material to optimize the preparation process of soluble dietary fiber (SDF) extracted by ultrasonication through one-way and response surface tests to investigate the effects of ultrasonication on the SDF content, structure, physicochemical properties, and functional properties.Results showed that when the liquid-solid ratio was 20∶1 (mL∶g), the ultrasonic power was 160 W, and the ultrasonic time was 30 min, the SDF content of rice bran was the highest (7.04±0.07)%, which was 5.72 times higher than that of the pre-modification.Compared with SDF (soluble dietary fiber before treatment (B-SDF)), the infrared spectra of SDF (soluble dietary fiber of ultrasonic treatment (U-SDF)) after ultrasonic treatment had typical polysaccharide peaks with increased absorption intensity, decreased crystallinity, and more loose structure.The water holding capacity, oil holding capacity, swelling capacity, and solubility of U-SDF were significantly improved.The adsorption capacity of SDF was determined in vitro under simulated gastric environment (pH 2.0) and intestinal environment (pH 7.0), and it was found that the glucose adsorption capacity, cholesterol adsorption capacity and nitrite ion adsorption capacity of U-SDF were significantly higher than that of B-SDF.Therefore, ultrasonic treatment could improve the physical and functional properties of soluble dietary fiber of rice bran and enhance the processing performance.

Key words： rice bran; soluble dietary fiber; process optimization; structural characterization; physicochemical properties

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