食品工业科技2026，Vol.47Issue(9)：230-239,10.DOI:10.13386/j.issn1002-0306.2025040286
小米麸皮不同前处理方式对其可溶性膳食纤维结构及理化性质的影响
Effects of Different Pretreatment Methods on the Structure and Physicochemical Properties of Soluble Dietary Fiber from Millet Bran
摘要
Abstract
To explore the effects of different pretreatment methods on the structure and physicochemical properties of soluble dietary fiber(SDF)from millet bran and to achieve its high-value utilization.This study used millet bran as the raw material and SDF yield as the indicator.Single-factor and orthogonal experiments were employed to determine the optimal pretreatment conditions for the different pretreatment methods(ultrasound,superfine grinding,and ultrasound-superfine grinding combination).The effects of different treatment methods on the structure and physicochemical characteristics of millet bran SDF were analyzed by measuring indicators such as monosaccharide composition,molecular weight distribution,infrared spectra,internal particle structure,micro-morphology,thermogravimetric,water holding capacity,oil holding capacity,swelling capacity,and solubility.The results showed that under the conditions of grinding particle size of 800 mesh,solid-liquid ratio of 1:40(g/mL),ultrasonic power of 330 W,and ultrasonic time of 50 min,the highest SDF yield of millet bran reached 20.44%±0.17%,representing a 2.68-fold increase in yield.Compared with conventional grinding,ultrasound,and superfine grinding,their combination altered the relative content of monosaccharide components in millet bran SDF.The combination of both methods increased the proportion of high molecular weight components to 45.42%,forming a loose and porous structure on the crystal surface,and had the most obvious effect on reducing its orderliness and thermal stability.Meanwhile,analysis of physicochemical characteristics indicated that the ultrasound-superfine grinding combination significantly improved the water-holding capacity,oil-holding capacity,swelling capacity,and solubility of millet bran SDF(P<0.05).Therefore,the combined treatment of ultrasound and superfine grinding enhances the physicochemical characteristics by improving its structure,thereby improving the processing performance and increasing the potential utilization value of millet bran SDF.关键词
小米麸皮/可溶性膳食纤维/结构表征/理化性质Key words
millet bran/soluble dietary fiber/structural characterization/physicochemical characteristics分类
轻工纺织引用本文复制引用
李珊珊,张桂芳,张东杰,周航庆,李莹,刘畅,朱蓉..小米麸皮不同前处理方式对其可溶性膳食纤维结构及理化性质的影响[J].食品工业科技,2026,47(9):230-239,10.基金项目
国家重点研发计划项目(2025YFD2100402) （2025YFD2100402）
庆雁人才支持计划项目(DQLY202401) （DQLY202401）
黑龙江省杂粮生产与加工优势特色学科项目(2022-78) （2022-78）
黑龙江八一农垦大学学术成果与人才引进研究启动项目(XDB202306). （XDB202306）
