汽爆对麦麸可溶性膳食纤维功能性质的影响

Effect of steam explosion on functional property of soluble dietary fiber from wheat bran

研究汽爆对麦麸可溶性膳食纤维结构变化、水合性质、抗氧化活性以及抗肿瘤活性的影响。结果表明:麦麸经汽爆处理后,可溶性膳食纤维含量提高了98.55%,其二级结构未发生明显变化;与未处理麦麸相比,汽爆麦麸可溶性膳食纤维的持水力、持油力和膨胀力分别提高了97.12%、21.61%和11.24%;汽爆改善了麦麸膳食纤维抗氧化活性和抗肿瘤活性,ABTS^(+)·清除和HepG2细胞抑制效果较好。

The effects of steam explosion on the structural changes,hydration properties,antioxidant and antitumor activities of soluble dietary fiber of wheat bran were investigated.The results showed that the content of soluble dietary fiber of wheat bran increased by 98.55 %after steam explosion,and the secondary structure of soluble dietary fiber did not change significantly.Compared with native wheat bran,the water holding capacity,oil holding capacity and swelling capacity of soluble dietary fiber of steam-exploded wheat bran were increased by 97.12 %,21.61 %and 11.24 %,respectively.Steam explosion improved the antioxidant activity and antitumor activity of wheat bran dietary fiber,which had betterABTS^(+)· scavenging and HepG2 cell inhibition effect.