食品与发酵工业2025，Vol.51Issue(19)：273-282,10.DOI:10.13995/j.cnki.11-1802/ts.041852
米糠可溶性膳食纤维提取工艺优化及物化特性分析
Optimization of extraction process and physicochemical characteristics of soluble dietary fiber from rice bran
摘要
Abstract
Rice bran was used as raw material to optimize the preparation process of soluble dietary fiber(SDF)extracted by ultra-sonication through one-way and response surface tests to investigate the effects of ultrasonication on the SDF content,structure,physico-chemical properties,and functional properties.Results showed that when the liquid-solid ratio was 20∶1(mL∶g),the ultrasonic power was 160 W,and the ultrasonic time was 30 min,the SDF content of rice bran was the highest(7.04±0.07)％,which was 5.72 times higher than that of the pre-modification.Compared with SDF(soluble dietary fiber before treatment(B-SDF)),the infrared spectra of SDF(soluble dietary fiber of ultrasonic treatment(U-SDF))after ultrasonic treatment had typical polysaccharide peaks with increased ab-sorption intensity,decreased crystallinity,and more loose structure.The water holding capacity,oil holding capacity,swelling capacity,and solubility of U-SDF were significantly improved.The adsorption capacity of SDF was determined in vitro under simulated gastric envi-ronment(pH 2.0)and intestinal environment(pH 7.0),and it was found that the glucose adsorption capacity,cholesterol adsorption ca-pacity and nitrite ion adsorption capacity of U-SDF were significantly higher than that of B-SDF.Therefore,ultrasonic treatment could im-prove the physical and functional properties of soluble dietary fiber of rice bran and enhance the processing performance.关键词
米糠/可溶性膳食纤维/工艺优化/结构表征/物化特性Key words
rice bran/soluble dietary fiber/process optimization/structural characterization/physicochemical properties引用本文复制引用
胡殿洁,孙佳雪,吴琼,代永刚,张莉弘,迟燕平..米糠可溶性膳食纤维提取工艺优化及物化特性分析[J].食品与发酵工业,2025,51(19):273-282,10.基金项目
吉林省科技攻关计划重点研发项目(20230203182SF) （20230203182SF）
