不同熟化工艺对燕麦膳食纤维的影响

Effects of different curing technology on oat dietary fiber

研究了4种不同熟化工艺对燕麦膳食纤维的影响,结果表明:不同熟化工艺对燕麦的可溶性膳食纤维(SDF)、不溶性膳食纤维(IDF)及总膳食纤维(TDF)含量都有一定提升。其中,IDF增加最高的为常压蒸制组,上升59.91%;SDF增加最高的为高压蒸制组,上升29.59%;TDF增加最高的为微波熟化组,上升47.94%。熟化工艺提高了燕麦膳食纤维的溶胀性,但降低了膳食纤维的持水力和持油性。通过模拟肠道及胃环境pH值,研究燕麦膳食纤维对胆固醇及胆酸钠盐的吸附能力,结果表明:燕麦膳食纤维在肠道环境下对两者吸收明显高于胃环境下,微波熟化对其吸附能力有明显提升。

The effects of four kinds of curing technologies on oat dietary fiber were compared. The test results showed： the soluble dietary fiber（SDF）,insoluble dietary fiber（IDF） and total dietary fiber（TDF） of oat all increased by curing technolo- gies. The increase of IDF was the highest by atmospheric cooking, increased by 59.91 % ;the increase of SDF was the highest by extrusion cooking, increased by 29.59% ;the increase of TDF was the highest by microwave curing, increased by 47.94%. The curing technologies improved the swelling capacity,but reduced the water holding capcity and oil holding capacity. The absorp- tion capacity of cholesterol and sodium cholate were studied by simulated human stomach and intestine pH conditions, and the results showed：oat dietary fiber had better absorption capacity of cholesterol and sodium cholate in intestine condition than stomach condition, and microwave curing could significantly improve the absorption capacity.