Characterisation of dietary fibre components in rye products
Characterisation of dietary fibre components in rye products
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DOI：
10.1016/j.foodchem.2009.09.090
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发表时间：
2010-04-01
期刊：
影响因子：
8.8
通讯作者：
Andersson, R.
中科院分区：
文献类型：
--
作者：
Rakha, A.;Aman, P.;Andersson, R.
在这项研究中，膳食纤维（DF）的特点是黑麦产品从当地超市。软面包通常具有较低的DF含量（8-18%）比脆面包（13-20%），由于小麦粉的高含量。对于某些产品，标示的DF值含有果聚糖，但其他产品则不含。然而，对于大多数产品，分析的DF值超过了申报值。阿拉伯木聚糖（AX）和果聚糖通常是产品中的主要DF成分，其次是纤维素和抗性淀粉、β-葡聚糖、克拉森木质素和阿拉伯半乳聚糖。在软面包中，纤维素和抗性淀粉浓度相对较高，这是由于抗性淀粉的显著形成。在面包制造过程中，β-葡聚糖的分子量高度降解，而AX的分子量更有抵抗力。挤压产品具有最高的β-葡聚糖提取率，提取的β-葡聚糖保留其分子量最多，这可能是营养意义。在黑麦碾磨部分中，所分析的果聚糖含量的约50%具有低于10的聚合度，即其包含低聚糖。无酵母生产的脆面包具有最高的DF和果聚糖含量以及最高的低分子量果聚糖比例。这些结果表明，在面包制作过程中，果聚糖的低分子量部分是最可用于酵母或内源性酶的成分中存在的降解。(C)2009爱思唯尔有限公司保留所有权利。
In this study, dietary fibre (DF) was characterised in rye products from a local supermarket. Soft breads generally had lower DF contents (8-18%) than had crisp breads (13-20%) due to high inclusion of wheat flour. For some products, the labelled DF values contained fructan, but others did not. However, for most products, the DF values analysed exceeded those declared. Arabinoxylan (AX) and fructan were generally the main DF components in the products, followed by cellulose and resistant starch, beta-glucan, Klason lignin and arabinogalactan. In the soft breads, cellulose and resistant starch concentrations were relatively high, due to significant formation of resistant starch. During bread manufacturing, the molecular weight of beta-glucan was highly degraded, while that of AX was more resistant. Extruded products had the highest beta-glucan extractability and the extracted beta-glucan retained its molecular weight most, which may be of nutritional significance. In rye milling fractions, about 50% of the fructan content analysed had a degree of polymerisation below 10, i.e. it comprised oligosaccharides. The crisp breads produced without yeast had the highest DF and fructan contents and the highest proportion of low-molecular weight fructan. These results indicate that, during bread-making, the low-molecular weight fraction of fructan was most available for degradation by yeast or by endogenous enzymes present in the ingredients. (C) 2009 Elsevier Ltd. All rights reserved.