PDF(Pubmed)
Abstract：
A comprehensive investigation aimed to access the impacts of ultrasonic, microwave, and ultrasonic-microwave synergistic modification on the physicochemical properties, microstructure, and functional properties of corn bran insoluble dietary fiber (CBIDF). Our findings revealed that CBIDF presented a porous structure with loose folds, and the particle size and relative crystallinity were slightly decreased after modification. The CBIDF, which was modified by ultrasound-microwave synergistic treatment, exhibited remarkable benefits in terms of its adsorption capacity, and cholate adsorption capacity. Furthermore, the modification improved the in vitro hypoglycemic activity of the CBIDF by enhancing glucose absorption, retarding the starch hydrolysis, and facilitating the diffusion of glucose solution. The findings from the in vitro probiotic activity indicate that ultrasound-microwave synergistic modification also enhances the growth-promoting ability and adsorbability of Lactobacillus acidophilus and Bifidobacterium longum. Additionally, the level of soluble dietary fiber was found to be positively correlated with CBIDF adsorbability, while the crystallinity of CBIDF showed a negative correlation with α-glucosidase and α-amylase inhibition activity, as well as water-holding capacity, and oil-holding capacity.
摘要：
一项旨在获取超声波影响的全面调查，微波炉,和超声-微波协同改性对理化性质的影响,微观结构，玉米麸皮不溶性膳食纤维(CBIDF)的功能特性。我们的发现表明，CBIDF呈现一种带有松散褶皱的多孔结构，改性后粒径和相对结晶度略有下降。CBIDF,通过超声-微波协同治疗进行了修改，在吸附能力方面表现出显著的优势，和胆酸盐吸附能力。此外，该修饰通过增强葡萄糖吸收改善了CBIDF的体外降血糖活性，延缓淀粉水解，促进葡萄糖溶液的扩散。从体外益生菌活性的发现表明，超声-微波协同修饰还增强了嗜酸乳杆菌和长双歧杆菌的生长促进能力和吸附能力。此外,发现可溶性膳食纤维水平与CBIDF吸附性呈正相关，而CBIDF的结晶度与α-葡萄糖苷酶和α-淀粉酶抑制活性呈负相关,以及保水能力，和持油能力。
