食品与发酵工业 >

2026 , Vol. 52 >Issue 16: 290 - 296

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.045902

研究报告

热压、双酶复合对小米糠膳食纤维体外降血糖活性的影响

  • 党玲 ,
  • 赵薇
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  • (山西工商学院 健康管理学院,山西 太原,030000)
第一作者:硕士,副教授(本文通信作者,E-mail:dangling1000@163.com)

收稿日期: 2026-01-19

  修回日期: 2026-03-26

  网络出版日期: 2026-09-10

基金资助

山西省高等学校科技创新计划项目(2023L488);国家级大学生创新创业训练计划(20241580)

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Effect of combination of hot pressing and double enzymes on hypoglycemic activity of millet bran dietary fiber in vitro

  • DANG Ling ,
  • ZHAO Wei
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  • (Institute of Health Management, Shanxi Technology and Business University, Taiyuan 030000, China)

Received date: 2026-01-19

  Revised date: 2026-03-26

  Online published: 2026-09-10

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摘要

针对小米糠膳食纤维 (millet bran dietary fiber,MBDF)活性成分未被充分开发利用的问题,该实验以小米糠为原料,系统探究双酶、热压、热压-双酶复合3种改性方式,对小米糠膳食纤维化学组成、表面微观结构、理化性质与体外降血糖活性的影响。结果表明,双酶改性和热压-双酶复合改性处理均使MBDF微观结构呈现凹凸状、微孔和多孔状表面结构,同时,3种改性方式使其持水力、黏度、α-淀粉酶抑制力及α-葡萄糖苷酶抑制力均得到显著提升。其中,热压改性使其持水性由1.69 g/g提升至4.74 g/g,膨胀力由0.28 mL/g提升至0.84 mL/g;双酶改性可使33.33 g/L MBDF对葡萄糖扩散抑制力从7.69%提高至21.5%;热压-双酶复合改性使小米糠可溶性膳食纤维含量提升7倍,达到质量分数7.93%, 并使10.00 g/L MBDF对α-淀粉酶抑制力从17.5 g/g提高至45.2 g/g;使8.33 g/L MBDF对α-葡萄糖苷酶抑制力由7.22%提升至12.52%。该研究为小米加工副产物的综合利用提供参考。

关键词： 小米糠; 膳食纤维; 热压双酶改性; 理化性质; 降血糖活性

本文引用格式

党玲 , 赵薇 . 热压、双酶复合对小米糠膳食纤维体外降血糖活性的影响[J]. 食品与发酵工业, 2026 , 52(16) : 290 -296 . DOI: 10.13995/j.cnki.11-1802/ts.045902

Abstract

To address the underutilization of active components in millet bran dietary fiber (MBDF), this study took millet bran as the raw material to systematically investigate the regulatory effects of three modification methods of double enzyme, hot pressing, hot pressing and double enzyme composite modifications, to study the effects of modification methods on the chemical composition, surface microstructure, physicochemical properties and in vitro hypoglycemic activity of dietary fiber from millet bran.The results showed that double enzyme, hot pressing and double enzyme composite modifications endowed the MBDF with a rough surface morphology characterized by microvoids and porous structures, while all three modification methods significantly enhanced the water-holding capacity, viscosity, α-amylase inhibitory activity, and α-glucosidase inhibitory activity of the samples.Specifically, hot-pressing modification increased the water-holding capacity from 1.69 g/g to 4.74 g/g and the swelling capacity from 0.28 mL/g to 0.84 mL/g.Double enzyme modification enhanced the glucose diffusion inhibition capacity of 33.33 g/L MBDF from 7.69% to 21.5%.The combined hot-pressing and double enzyme modification raised the soluble dietary fiber content of millet bran by 7 folds to a mass percentage of 7.93%, increased the α-amylase inhibitory activity of 10.00 g/L MBDF from 17.5 g/g to 45.2 g/g, and elevated the α-glucosidase inhibitory activity of 8.33 g/L MBDF from 7.22% to 12.52%.This study provides a reference for the comprehensive utilization of the by-products of millet processing.

Key words： millet bran; dietary fiber; double enzyme hydrolysis combined with hot-pressing modification; physicochemical property; hypoglycemic activity

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