Functional and physiological properties of total, soluble, and insoluble dietary fibres derived from defatted rice bran
Functional and physiological properties of total, soluble, and insoluble dietary fibres derived from defatted rice bran
复制标题
DOI：
10.1007/s13197-013-0925-y
复制
发表时间：
2014-12-01
影响因子：
3.1
通讯作者：
Zhang, Hui
中科院分区：
文献类型：
--
作者：
Daou, Cheickna;Zhang, Hui
以脱脂米糠为原料，采用酶-重量法制备了三种不同的膳食组分.评价了所得组分的功能和生理特性，如粘度、阳离子交换容量（CEC）、葡萄糖透析阻滞指数（GDRI）、胆固醇和胆盐吸附能力。当比较不溶性膳食纤维（IDF）和可溶性膳食纤维（SDF）时，显示SDF表现出显著（p < 0.05）更高的粘度（2.35 mPa.s）、在60 min时更大的GDRI值（17.65%）和在pH 7时显著降低的胆固醇浓度（29.90%，p < 0.05）。但IDF的CEC最高，对胆盐的吸附能力高于SDF（18.20%vs.13.76%，p < 0.05），而TDF的CEC和胆固醇吸收能力与SDF相似。这些特性表明米糠可溶性、不溶性和总纤维是功能性成分，可添加到各种食品和低热量高纤维饮食食品中，以增强其营养特性和健康益处。
Enzymatic- gravimetric method was used to obtain three fractions of dietary from defatted rice bran. The functional and physiological properties such as viscosity, cation exchange capacity (CEC), and glucose dialysis retardation index (GDRI), cholesterol and bile salt adsorption capacity of the resultant fractions were evaluated. Insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) when compared showed that SDF exhibited significantly (p < 0.05) higher viscosity (2.35 mPa.s), greater GDRI value (17.65 %) at 60 min and significantly lowered concentration of cholesterol at pH 7 (29.90 %, p < 0.05). However IDF showed the highest CEC and its adsorption capacity of bile salt was higher than SDF (18.20 % vs. 13.76 %; p < 0.05), while CEC and cholesterol absorption capacity of TDF were similar to SDF. These properties indicate that rice bran soluble, insoluble and total fibres are functional ingredients which can be added to various food products and dietetic, low-calorie high-fiber foods to enhance their nutraceutical properties and health benefits.