Comparative study on chemical composition, functional properties of dietary fibers prepared from four China cereal brans.
Int J Biol Macromol
; 257(Pt 2): 128510, 2024 Feb.
Article
em En
| MEDLINE
| ID: mdl-38043663
ABSTRACT
Comparison of chemical composition and functional properties of insoluble and soluble dietary fiber (IDF, SDF) obtained from four China cereal brans was investigated. With findings, IDFs and SDFs for rice bran (RB), wheat bran (WB), highland barely bran (HBB) and tartary buckwheat bran (TBB) contained several monosaccharides such as arabinose, galactose, glucose, xylose, and galacturonic acid. The RBIDF was shrinking and formed a rugged microscopic structure, while the structure of WBIDF was dense and flat. HBBIDF and TBBIDF showed fold and flake structure. The glucose adsorption capacity of the HBBIDF was highest among all samples, which was 3.2 mmol/g. TBBIDF exhibited the highest value of cholesterol adsorption capacity (10.5 mg/g) at pH 7.0 and maximum binding capacity (BCmax, 365.2 µmol/g) for cadmium at pH 7.0 among all samples, respectively. As a result, HBBIDF and TBBIDF are potential fiber-rich ingredients in functional foods.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Fibras na Dieta
/
Grão Comestível
Idioma:
En
Revista:
Int J Biol Macromol
Ano de publicação:
2024
Tipo de documento:
Article