| 刊名 | Agricultural Biotechnology |
| 作者 | Xueliang PANG1,2,3#, Lei WANG1,2,3#, Yang GAO1,2,3, Ruihuan DU1,2,3, Huihui CAO1,2,3, Yanhua YAN1,2,3, LumAN HUO1,2,3*, Baiqin ZHENG1,2,3*, Shuo YANG1,2,3* |
| 作者单位 | 1. Tangshan Food and Drug Comprehensive Testing Center, Tangshan 063000, China; 2. Hebei Agricultural Products Quality and Safety Testing Innovation Center, Tangshan 063000, China; 3. Tangshan Institute of Industrial Technology for Functional Agricultural Products, Tangshan 063000, China |
| DOI | DOI:10.19759/j.cnki.2164-4993.2024.06.013 |
| 年份 | 2024 |
| 刊期 | 6 |
| 页码 | 52-54,62 |
| 关键词 | Oat bran; Dietary fiber; Steam explosion; Functional and structural property |
| 摘要 | [Objectives] This study was conducted to investigate the process conditions, function and structural characteristics of oat bran dietary fiber prepared by steam explosion (SE). [Methods] With oat bran as the raw material, the technical parameters of preparing dietary fiber by steam explosion were studied, and the functional and structural characteristics of DF before and after modification were discussed. [Results] The optimum conditions for extracting DF from oat bran by SE modification were steam explosion pressure of 0.6 MPa and holding time of 4 min. The extraction rate of DF reached 33.9%. The solubility, water holding capacity, oil holding capacity and swelling force of Control-DF were 78.35%, 2.25 g/g, 1.55 g/g and 3.05 ml/g, respectively, and those of SE-DF were 95.69%, 3.28 g/g, 2.18 g/g and 5.98 ml/g, respectively. After SE treatment, the scavenging rates of oat bran DF on DPPH, ABTS, O2•- and OH were significantly higher than those of untreated samples. The scavenging ability on free radicals was enhanced. The scavenging rates of Control-DF on DPPH, ABTS, O2•- and OH were 43.72%, 50.26%, 31.02% and 39.25%, respectively, and those of SE-DF were 70.25%, 73.21% and 63.69% 59.32%, respectively. The surface of modified DF showed an obvious honeycomb structure. [Conclusions] This study can provide reference for functional modifications and utilization of dietary fiber from oat bran. |
