羧甲基化改性对麦麸膳食纤维特性的影响OA

[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.