The present study investigates the effects of incorporating oat bran(OB) into Chinese steamed bread(CSB). Different levels(5%, 10% and 15%) of OB were used to replace wheat flour in the manufacture of CSB. The rheolog...The present study investigates the effects of incorporating oat bran(OB) into Chinese steamed bread(CSB). Different levels(5%, 10% and 15%) of OB were used to replace wheat flour in the manufacture of CSB. The rheological properties of the dough were measured(water absorption(WA), development time, mixing tolerance, extensibility and stickiness). The addition of OB significantly increased WA, development time and stickiness, whereas decreased extensibility of dough. The physical properties of CSB were determined using specific volume, loaf height, moisture, and texture analysis. The nutritional quality of the bread was also analysed using an in vitro digestion method mimicking intestinal digestion. The results illustrated that the incorporation of OB into wheat flour decreases specific volume and softness of CSB. The addition of OB decreased the glycaemic response of steamed bread.This study illustrates the potential addition of OB to improve the nutritional quality of CSB.展开更多
The dietary fiber in oats is mainly concentrated in the bran;however,the oat bran is mostly used for livestock and poultry feed and thus has a low utilization rate and low added value.In this study,insoluble dietary f...The dietary fiber in oats is mainly concentrated in the bran;however,the oat bran is mostly used for livestock and poultry feed and thus has a low utilization rate and low added value.In this study,insoluble dietary fiber(IDF)was extracted by a combination ofα-amylase and neutral protease.The optimal extraction conditions of the IDF were obtained by response surface methodology.The material-to-water ratio was 1:12.1,the concentration ofα-amylase was 1.85%,and the hydrolysis time was 39.14 min.After purifying the crude fiber with 4%sodium oxide(Na OH),70°C hot water,and anhydrous ethanol,the purity of dietary fiber exceeded 95%.X-ray diffraction analysis indicated that the IDF was predominantly amorphous.Scanning electron microscopy showed that the IDF surface exhibited a loose porous network structure.Fourier-transform infrared spectroscopy of the crude IDF showed characteristic absorption peaks at 3626,2929,1667,1538,1455,1242,and1048 cm^(-1),while the infrared spectrum of the purified IDF showed characteristic absorption peaks at 3401,2924,1744,1643,1418,and 1040 cm^(-1),which is consistent with the structure of cellulose polysaccharide.Differential scanning calorimetry analysis showed that there were three exothermic peaks at 270–310°C,320–350°C,and 440–460°C,which may represent the pyrolysis peaks of hemicellulose,cellulose,and lignin,respectively,indicating that the oat bran IDF had good thermal stability.The results indicate that the oat bran IDF can be used for the production of dietary fiber products and health-care products.展开更多
The effect of different amounts of oat bran on breadmaking was studied using also additives in the formulation. The aim of this experimental work was to evaluate the technological performance of oat bran in bread and ...The effect of different amounts of oat bran on breadmaking was studied using also additives in the formulation. The aim of this experimental work was to evaluate the technological performance of oat bran in bread and the nutritional improvement resulting from the increased content of fiber and oil. Data were analyzed by ANOVA and the results were compared by Duncan’s test at a significance level of 0.05. With the addition of oat bran, the specific volume varied in such a way that the greater the amount of bran in the mixture, the lower the specific volume of bread. The addition of the proposed additives, however, helped significantly increase the volume. Besides, a change in the fatty acid profile, with a higher content in unsaturated fatty acids, as well as larger amounts of dietary fiber, was observed.展开更多
Oat contains different components that possess antioxidant properties; no study to date has addressed the antioxidant effect of the extract of oat bran on the cellular level. Therefore, the present study focuses on th...Oat contains different components that possess antioxidant properties; no study to date has addressed the antioxidant effect of the extract of oat bran on the cellular level. Therefore, the present study focuses on the investi- gation of the protective effect of oat bran extract by enzymatic hydrolysates on human dermal fibroblast injury induced by hydrogen peroxide （H2O2）. Kjeldahl determination, phenol-sulfuric acid method, and high-performance liquid chromatography （HPLC） analysis indicated that the enzymatic products of oat bran contain a protein amount of 71.93%, of which 97.43% are peptides with a molecular range from 438.56 to 1301.01 Da. Assays for 1,1-diphenyl-2-picrylhydrazyl （DPPH） radical scavenging activity indicate that oat peptide-dch extract has a direct and concentration-dependent antioxidant activity. 3-（4,5-Dimethylthiazol-2-yl）-2,5-diphenyl tetrazolium bromide （MTT） colorimetric assay and the TdT-mediated digoxigenin-dUTP nick-end labeling （TUNEL） assay for apoptosis showed that administration of H2O2 in human dermal fibroblasts caused cell damage and apoptosis. Pre-incubation of human dermal fibroblasts with the Oatp for 24 h markedly inhibited human dermal fibroblast injury induced by H2O2, but ap- plication oat peptides with H2O2 at same time did not. Pre-treatment of human dermal fibroblasts with Oatp significantly reversed the H2O2-induced decrease of superoxide dismutase （SOD） and the inhibition of malondialdehyde （MDA）. The results demonstrate that oat peptides possess antioxidant activity and are effective against H2O2-induced human dermal fibroblast injury by the enhanced activity of SOD and decrease in MDA level. Our results suggest that oat bran will have the potential to be further explored as an antioxidant functional food in the prevention of aging-related skin injury.展开更多
文摘The present study investigates the effects of incorporating oat bran(OB) into Chinese steamed bread(CSB). Different levels(5%, 10% and 15%) of OB were used to replace wheat flour in the manufacture of CSB. The rheological properties of the dough were measured(water absorption(WA), development time, mixing tolerance, extensibility and stickiness). The addition of OB significantly increased WA, development time and stickiness, whereas decreased extensibility of dough. The physical properties of CSB were determined using specific volume, loaf height, moisture, and texture analysis. The nutritional quality of the bread was also analysed using an in vitro digestion method mimicking intestinal digestion. The results illustrated that the incorporation of OB into wheat flour decreases specific volume and softness of CSB. The addition of OB decreased the glycaemic response of steamed bread.This study illustrates the potential addition of OB to improve the nutritional quality of CSB.
基金supported by the Natural Science Foundation of Tianjin,China(No.17JCYBJC20400)。
文摘The dietary fiber in oats is mainly concentrated in the bran;however,the oat bran is mostly used for livestock and poultry feed and thus has a low utilization rate and low added value.In this study,insoluble dietary fiber(IDF)was extracted by a combination ofα-amylase and neutral protease.The optimal extraction conditions of the IDF were obtained by response surface methodology.The material-to-water ratio was 1:12.1,the concentration ofα-amylase was 1.85%,and the hydrolysis time was 39.14 min.After purifying the crude fiber with 4%sodium oxide(Na OH),70°C hot water,and anhydrous ethanol,the purity of dietary fiber exceeded 95%.X-ray diffraction analysis indicated that the IDF was predominantly amorphous.Scanning electron microscopy showed that the IDF surface exhibited a loose porous network structure.Fourier-transform infrared spectroscopy of the crude IDF showed characteristic absorption peaks at 3626,2929,1667,1538,1455,1242,and1048 cm^(-1),while the infrared spectrum of the purified IDF showed characteristic absorption peaks at 3401,2924,1744,1643,1418,and 1040 cm^(-1),which is consistent with the structure of cellulose polysaccharide.Differential scanning calorimetry analysis showed that there were three exothermic peaks at 270–310°C,320–350°C,and 440–460°C,which may represent the pyrolysis peaks of hemicellulose,cellulose,and lignin,respectively,indicating that the oat bran IDF had good thermal stability.The results indicate that the oat bran IDF can be used for the production of dietary fiber products and health-care products.
文摘The effect of different amounts of oat bran on breadmaking was studied using also additives in the formulation. The aim of this experimental work was to evaluate the technological performance of oat bran in bread and the nutritional improvement resulting from the increased content of fiber and oil. Data were analyzed by ANOVA and the results were compared by Duncan’s test at a significance level of 0.05. With the addition of oat bran, the specific volume varied in such a way that the greater the amount of bran in the mixture, the lower the specific volume of bread. The addition of the proposed additives, however, helped significantly increase the volume. Besides, a change in the fatty acid profile, with a higher content in unsaturated fatty acids, as well as larger amounts of dietary fiber, was observed.
文摘Oat contains different components that possess antioxidant properties; no study to date has addressed the antioxidant effect of the extract of oat bran on the cellular level. Therefore, the present study focuses on the investi- gation of the protective effect of oat bran extract by enzymatic hydrolysates on human dermal fibroblast injury induced by hydrogen peroxide （H2O2）. Kjeldahl determination, phenol-sulfuric acid method, and high-performance liquid chromatography （HPLC） analysis indicated that the enzymatic products of oat bran contain a protein amount of 71.93%, of which 97.43% are peptides with a molecular range from 438.56 to 1301.01 Da. Assays for 1,1-diphenyl-2-picrylhydrazyl （DPPH） radical scavenging activity indicate that oat peptide-dch extract has a direct and concentration-dependent antioxidant activity. 3-（4,5-Dimethylthiazol-2-yl）-2,5-diphenyl tetrazolium bromide （MTT） colorimetric assay and the TdT-mediated digoxigenin-dUTP nick-end labeling （TUNEL） assay for apoptosis showed that administration of H2O2 in human dermal fibroblasts caused cell damage and apoptosis. Pre-incubation of human dermal fibroblasts with the Oatp for 24 h markedly inhibited human dermal fibroblast injury induced by H2O2, but ap- plication oat peptides with H2O2 at same time did not. Pre-treatment of human dermal fibroblasts with Oatp significantly reversed the H2O2-induced decrease of superoxide dismutase （SOD） and the inhibition of malondialdehyde （MDA）. The results demonstrate that oat peptides possess antioxidant activity and are effective against H2O2-induced human dermal fibroblast injury by the enhanced activity of SOD and decrease in MDA level. Our results suggest that oat bran will have the potential to be further explored as an antioxidant functional food in the prevention of aging-related skin injury.
