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

doi:10.12187/2026.03.007

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

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】 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.
- carboxymethylation modification /
- wheat bran dietary fiber /
- physicochemical property /
- functional property /
- 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