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羧甲基化改性对麦麸膳食纤维特性的影响

吕强 韩小贤 李力 马森

轻工学报2026,Vol.41Issue(3):62-75,14.
轻工学报2026,Vol.41Issue(3):62-75,14.DOI:10.12187/2026.03.007

羧甲基化改性对麦麸膳食纤维特性的影响

Effect of carboxymethylation modification on the characteristics of wheat bran dietary fiber

吕强 1韩小贤 1李力 1马森1

作者信息

  • 1. 河南工业大学 粮油食品学院,河南 郑州 450001
  • 折叠

摘要

Abstract

[Objective]This study aimed to improve the physicochemical properties,functional properties,and structural characteristics of wheat bran dietary fiber(WBDF)and to enhance its resource utilization.[Methods]WBDF was subjected to carboxymethylation modification,and its physicochemical properties,functional properties,and structural characteristics pre-and post-modification were compared and analyzed.[Results]Carboxymethylated wheat bran dietary fiber(CWBDF)with a degree of substitution of 0.16 was successfully prepared,and its soluble dietary fiber content increased from 3.31%to 20.76%.The water-holding capacity,oil-holding capacity,and swelling capacity increased to 1.81,1.31,and 1.30 times those of the unmodified WBDF,respectively.The glucose adsorption capacity reached up to 2.18 times that of the unmodified WBDF.The cholesterol adsorption capacity was significantly enhanced and exhibited good pH independence.The DPPH and ABTS+radical scavenging rates were 1.33 and 1.53 times those of the unmodified WBDF,respectively.The total phenol content increased to 1.74 times that of the unmodified WBDF.Structural analysis revealed that cellulose and hemicellulose in CWBDF were degraded,the crystalline region was destroyed,and a loose porous structure with increased specific surface area was formed.[Conclusion]Carboxymethylation modification significantly increased the soluble dietary fiber content in WBDF and proved to be an effective approach to modifying its physical structure and enhancing its processing and functional properties.

关键词

羧甲基化改性/麦麸膳食纤维/理化特性/功能特性/结构特征

Key words

carboxymethylation modification/wheat bran dietary fiber/physicochemical property/functional property/structural characteristic

分类

轻工纺织

引用本文复制引用

吕强,韩小贤,李力,马森..羧甲基化改性对麦麸膳食纤维特性的影响[J].轻工学报,2026,41(3):62-75,14.

基金项目

河南省杰出青年科学基金资助项目(252300421032) (252300421032)

国家自然科学基金面上项目(32272249) (32272249)

河南省高校科技创新人才项目(23HASTIT033) (23HASTIT033)

河南省科技研发计划联合基金项目(232103810060) (232103810060)

轻工学报

2095-476X

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