Chemical composition and physicochemical properties of barley dietary fiber by chemical modification
Chemical composition and physicochemical properties of barley dietary fiber by chemical modification
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DOI：
10.1016/j.ijbiomac.2013.06.024
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发表时间：
2013-09-01
影响因子：
8.2
通讯作者：
Lee, Hyeon Gyu
中科院分区：
文献类型：
--
作者：
Park, Ka Hwa;Lee, Kwang Yeon;Lee, Hyeon Gyu
以全麦膳食纤维为原料，对其进行化学改性，得到交联膳食纤维、羧甲基膳食纤维和羟丙基膳食纤维。比较研究了小麦淀粉凝胶的OF组分、理化性质及其对小麦淀粉体外消化率的影响。化学改性DF纤维组分的重新分布。观察到CL-和HP-DF的总OF（TDF）含量增加，这主要是由于不溶性DF的增加。羧甲基化使可溶性DF含量明显增加（1.17-6.20%），但TDF含量略有下降。大麦膳食纤维经化学改性后，其阿拉伯糖含量增加（7.1-11.5%），木糖含量增加（10.7-17.5%），而葡萄糖含量降低（67.4-79.9%）。处理，尤其是羧甲基化，有效地（P < 0.05）增加了水化性能（如水溶性，溶胀力和吸水指数）。与对照淀粉相比，用CL-和HP-DF取代5%的小麦淀粉导致体外消化率降低。我们的研究结果表明，化学改性改善了大麦的DF特性，并开发其作为功能性成分在富含纤维的产品中的潜在应用。(C)2013爱思唯尔有限公司版权所有。
Chemical modification of dietary fiber (OF), extracted from whole grain barley, was carried out to obtain cross-linked (CL) OF, carboxymethyl (CM) DF, and hydroxypropyl (HP) OF. The OF components, physicochemical properties, and subsequent influence on the in vitro digestibility of wheat starch gels were comparatively investigated. The redistribution of fiber components from chemically modified DF was observed. An increase in the total OF (TDF) content of CL- and HP-DF was observed, which was mainly due to an increase of insoluble DF. Carboxymethylation led to an appreciable increase of soluble DF (1.17-6.20%) but TDF contents slightly decreased. Chemical modification of barley DF led to increases in arabinose (7.1-11.5%) and xylose (10.7-17.5%), but glucose contents decreased (67.4-79.9%). The treatments, especially carboxymethylation, effectively (P < 0.05) increased hydration properties (e.g. water solubility, swelling power, and water absorption index). Substitution of 5% wheat starch with CL-, and HP-DF led to decreased in vitro digestibility in comparison to the control starch. Our results suggest that chemical modification improve the DF characteristics of barley and to exploit its potential application as a functional ingredient in fiber-rich products. (C) 2013 Elsevier B.V. All rights reserved.