食品与发酵工业2024，Vol.50Issue(24)：229-237,9.DOI:10.13995/j.cnki.11-1802/ts.038270
燕麦萌动对膳食纤维结构和功能的影响
Effect of oat germination on structure and function of dietary fiber
摘要
Abstract
Oat germination is a process of physiological change and material transformation from static dormancy to dynamic activity,and it is the best way to change macromolecules into small molecules that can be easily absorbed by the human body.This study optimized the germination conditions of oats and determined the content of dietary fiber(ODF)in oats germinated for 4-8 days under optimum con-ditions.The structural and functional changes of ODF before and after germination were explored.Results showed that the germination rate of oats was the highest at 25 ℃,soaked for 60 min,and sprayed with 3∶2(g∶mL)water every 8 h,The ODF content increased first and then decreased,reaching the highest on the 7th day after germination,which was 7.41％.Scanning electron microscopy observed that the ODF after germination showed a spiral loose structure.X-ray diffraction results showed that the intensity of the diffraction peak and crystal-linity of ODF decreased after germination treatment.The infrared spectrum confirmed that the intensity of the characteristic absorption peak of ODF changed before and after germination,but the shape and position of the whole peak did not change significantly.Compared with be-fore germination,the water-holding capacity,oil-holding capacity,and cholesterol adsorption capacity of ODF increased by 3.6,10.4,and 1.6 times respectively.The solubility and cholate adsorption capacity are reduced by 2.1 and 1.3 times respectively,while the ad-sorption of glucose and nitrite changed little.It is proved that germination can change the structural and functional properties of ODF.This paper can provide a theoretical basis for the physiological health effects of ODF on weight loss and cholesterol adsorption.关键词
燕麦/萌动/膳食纤维/结构/功能特性Key words
oat/germination/dietary fiber/structure/functional characteristics引用本文复制引用
赵习爱,傅婧,任娟蕊..燕麦萌动对膳食纤维结构和功能的影响[J].食品与发酵工业,2024,50(24):229-237,9.基金项目
宁夏小杂粮精深加工与营养调控关键技术和产业示范(2020BFH03003) （2020BFH03003）
