不同处理工艺对苦荞麸皮膳食纤维体外抗氧化活性的影响

Effect of Different Processing Methods on in vitro Antioxidant Properties of Dietary Fiber from Tartary Buckwheat Bran

以苦荞麸皮为原料,通过对比挤压膨化处理、双酶法(淀粉酶、蛋白酶)提取处理、纤维素酶改性处理等不同工艺手段,对苦荞麸皮总膳食纤维、水溶性膳食纤维、不溶性膳食纤维、总酚和总黄酮含量,以及对DPPH自由基清除能力、还原能力、羟自由基清除能力和螯合Fe3+能力进行测定,研究其对苦荞麸皮膳食纤维体外抗氧化活性的影响。结果表明,膨化处理、酶法工艺对提高苦荞麸皮膳食纤维中黄酮、酚类物质以及总膳食纤维、水溶性膳食纤维、不溶性膳食纤维的含量及其抗氧化活性均具有一定效果。

This study aimed at comparing the chemical composition,reducing power,free radical scavenging ability and ferric ion-chelating ability of products at different stages of preparation of soluble and insoluble dietary fiber from tartary buckwheat（Fagopyrum tartaricum L.Gaerth.）bran by extrusion or not,followed by sequential enzymatic hydrolysis withα-amylase and protease and subsequent cellulase modification.The results showed that extrusion and enzymatic treatment could improve the contents of total dietary fiber,insoluble and soluble dietary fiber,total flavonoids and total phenolics and antioxidant properties of dietary fiber from tartary buckwheat bran.