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

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 ^{,

,}

河南工业大学粮油食品学院, 河南郑州 450001

作者简介: 吕强(2001—),男,河南省济源市人,河南工业大学硕士研究生,主要研究方向为谷物资源开发与利用。E-mail:lingyv2022@163.com;

通讯作者: 马森,masen@haut.edu.cn

基金项目: 河南省高校科技创新人才项目(23HASTIT033)
河南省科技研发计划联合基金项目(232103810060)
河南省杰出青年科学基金资助项目(252300421032)
国家自然科学基金面上项目(32272249)
中图分类号: TS201.2

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

College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China

Corresponding author: MA Sen, masen@haut.edu.cn

Received Date: 2025-08-09
Accepted Date: 2025-12-24
Available Online: 2026-05-06
CLC number: TS201.2

摘要: 【目的】改善麦麸膳食纤维(Wheat Bran Dietary Fiber,WBDF)的理化特性、功能特性及结构特征,提高其资源利用率。【方法】采用羧甲基化改性处理WBDF,并对比分析其改性前后的理化特性、功能特性及结构特征。【结果】成功制备出取代度为0.16的羧甲基化麦麸膳食纤维(Carboxymethylated Wheat Bran Dietary Fiber,CWBDF),其可溶性膳食纤维含量由改性前的3.31%提高到20.76%,持水力、持油力和膨胀力分别提升至改性前的1.81倍、1.31倍和1.30倍,葡萄糖吸附能力最高提升至改性前的2.18倍,胆固醇吸附能力显著提高且表现出良好的无pH依赖性,DPPH和ABTS⁺自由基清除率分别为改性前的1.33倍和1.53倍,总酚含量提高至改性前的1.74倍,纤维素和半纤维素均发生降解,结晶区被破坏,形成疏松多孔结构,比表面积增大。【结论】羧甲基化改性能显著提高WBDF中可溶性膳食纤维含量,是改善WBDF物理结构并增强其加工和功能特性的有效途径。
- 羧甲基化改性 /
- 麦麸膳食纤维 /
- 理化特性 /
- 功能特性 /
- 结构特征
Abstract: 【Objective】In order to improve the nutritional value and processing characteristics of wheat bran dietary fiber (WBDF) and improve its resource utilization rate. 【Methods】The WBDF was modified by carboxymethylation. The physicochemical properties, functional characteristics, and structural characteristics of WBDF pre- and post- carboxymethylation modification were compared and analyzed. 【Results】Carboxymethylated wheat bran dietary fiber (CWBDF) with a degree of substitution of 0.16 was successfully prepared after modification. The content of soluble dietary fiber increased from 3. 31% to 20. 76%. The water holding capacity, oil holding capacity, and swelling capacity increased to 1.81 times, 1.31 times and 1.30 times of those before modification, respectively. The glucose adsorption capacity was up to 2.18 times higher than that before modification. The cholesterol adsorption capacity was significantly improved and showed good pH-independent. The DPPH and ABTS⁺ free radical scavenging rates was 1.33 times and 1.53 times higher than that before modification, respectively. The total phenol content increased to 1.74 times of those before modification. Structural analysis showed that both cellulose and hemicellulose of CWBDF were degraded, the crystalline region was destroyed, and a loose porous structure was formed. 【Conclusion】 The carboxymethylation modification significantly increases the content of soluble dietary fiber in WBDF, which is an effective way to change its physical structure and enhance the processing and functional characteristics.
- carboxymethylation modification /
- wheat bran dietary fiber /
- physicochemical property /
- functional characteristic /
- structural characteristic
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沈阳化工大学材料科学与工程学院沈阳 110142

羧甲基化改性对麦麸膳食纤维特性的影响

作者简介: 吕强(2001—),男,河南省济源市人,河南工业大学硕士研究生,主要研究方向为谷物资源开发与利用。E-mail:lingyv2022@163.com;

通讯作者: 马森,masen@haut.edu.cn

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

Corresponding author: MA Sen, masen@haut.edu.cn

计量

通讯作者: 陈斌, bchen63@163.com

羧甲基化改性对麦麸膳食纤维特性的影响

作者简介:吕强(2001—),男,河南省济源市人,河南工业大学硕士研究生,主要研究方向为谷物资源开发与利用。E-mail:lingyv2022@163.com

通讯作者: 马森, masen@haut.edu.cn

English Abstract

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

Corresponding author: MA Sen, masen@haut.edu.cn

目录

羧甲基化改性对麦麸膳食纤维特性的影响

作者简介: 吕强(2001—),男,河南省济源市人,河南工业大学硕士研究生,主要研究方向为谷物资源开发与利用。E-mail:lingyv2022@163.com;

通讯作者: 马森,masen@haut.edu.cn

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

Corresponding author: MA Sen, masen@haut.edu.cn

计量

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通讯作者: 陈斌, bchen63@163.com

羧甲基化改性对麦麸膳食纤维特性的影响

作者简介:吕强(2001—),男,河南省济源市人,河南工业大学硕士研究生,主要研究方向为谷物资源开发与利用。E-mail:lingyv2022@163.com

通讯作者: 马森, masen@haut.edu.cn

English Abstract

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

Corresponding author: MA Sen, masen@haut.edu.cn

目录