Grain-size effect on the structure and antiobesity activity of konjac flour
Grain-size effect on the structure and antiobesity activity of konjac flour
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DOI：
10.1021/jf050751q
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发表时间：
2005-09-21
影响因子：
6.1
通讯作者：
Xie, BJ
中科院分区：
文献类型：
--
作者：
Li, B;Xia, J;Xie, BJ
研究了高频振荡式球磨处理对魔芋粉结构和抗肥胖活性的影响。处理4 h后魔芋粉的粒径由657.3μm(d(50))变为23.7μm(d(50))。采用X射线衍射(XRD)差示扫描量热法(DSC)表征了不同粒度魔芋粉的结构变化。结果表明，结晶度降低、衍射峰漂移不仅与结晶区域减小有关，而且与晶体结构的改变有关。随着魔芋粉粒径和结晶度的降低，魔芋粉颗粒尤其是磨制4 h的魔芋粉膨胀得更快，导致减肥效果提高。与原魔芋粉相比，磨制4 h的魔芋粉可显着降低营养性肥胖大鼠的体重和脂肪总湿重（P < 0.05），并显着降低营养性肥胖大鼠血液中甘油三酯、葡萄糖和高密度脂蛋白的含量（P < 0.05），说明魔芋粉的粒度效应显着提高了其抗肥胖活性。
The effect of high-frequency oscillatory type ball-mill treatment on the structure and antiobesity activity of konjac flour was investigated. The grain size of konjac flour changed from 657.3 mu m (d(50)) to 23.7 mu m (d(50)) after 4 h of treatment. The structural change of the konjac flour with different grain size was characterized by using X-ray diffraction (XRD) differential scanning calorimetry (DSC). The results indicated that the crystallinity decreased and the diffraction peak drifted not only by when the crystallization region was reduced but also when the crystalline structure was changed. With the decrease of the grain size and crystallinity, the konjac flour grain, especially the 4 h milled konjac flour, swelled more rapidly and led to the improvement of the antiobesity effect. Compared with the native konjac flour, the 4 h milled konjac flour could significantly decrease the body weight and total wet weight of fat of nutritional obese rats (P < 0.05) and also decreased the contents of triglyceride, glucose, and high-density lipoprotein in blood of nutritional obese rat significantly (P < 0.05), which meant the grain-size effect of konjac flour improved its antiobesity activity notably.