通过从益生菌共发酵麸皮分离的不溶性膳食纤维(IDF)可以改善基于淀粉凝胶的食物。这项工作旨在阐明不同IDF样品的综合影响(CK,未发酵;NF,天然发酵;YF,酵母发酵;LF,发酵的植物乳杆菌;和MF,混合发酵)及其添加比例(0.3-0.9%)对凝胶结构性能的影响。结果表明,IDF的引入改变了淀粉的糊化行为(降低了粘度并延长了糊化时间)。此外,YF,LF,和MF对凝胶多尺度形态(SEM和CLSM)的影响较小;然而,它们过高的比率导致网络结构恶化。此外,FT-IR,XRD,和拉曼表征确定了复合凝胶的相互作用机制,主要是通过氢键力,范德华部队,水的竞争,和物理纠缠。这种调制改善了复合凝胶的水分布,流变/应力-应变行为,纹理属性,颜色,稳定性,和消化特征。所获得的发现可以以新的视角揭示全麦凝胶食品的构建和开发。
Insoluble dietary fiber (IDF) isolated through co-fermented bran from probiotics may improve starch gel-based foods. This work aimed to elucidate the comprehensive impact of different IDF samples (CK, unfermented; NF, natively fermented; YF, yeast fermented; LF, Lactobacillus plantarum fermented; and MF, mix-fermented) and their addition ratios (0.3-0.9%) on gel structure-property function. Results indicated that IDF introduction altered the starch pasting behavior (decreased the viscosity and advanced the pasting time). Also, YF, LF, and MF showed less effect on gel multiscale morphology (SEM and CLSM); however, their excessively high ratio resulted in network structure deterioration. Moreover, FT-IR, XRD, and Raman characterization identified the composite gels interaction mechanisms mainly by hydrogen bonding forces, van der Waals forces, water competition, and physical entanglement. This modulation improved the composite gel water distribution, rheological/stress-strain behavior, textural properties, color, stability, and digestive characteristics. The obtained findings may shed light on the construction and development of whole-grain gel-based food products with new perspectives.