期刊
FOOD RESEARCH INTERNATIONAL
卷 43, 期 4, 页码 943-948出版社
ELSEVIER
DOI: 10.1016/j.foodres.2010.01.005
关键词
Ultrafine grinding; Submicron; Hydration properties; Antioxidant properties; Dietary fiber
资金
- National High Technology Research and Development Program of China [2007AA100403]
- Program for Changjiang Scholars and Innovative Research Team in University [IRT0627]
- Jiangnan University [JUSRP10922]
Wheat bran dietary fiber (DF) powders was prepared by ultrafine grinding, whose effects were investigated on the composition, hydration and antioxidant properties of the wheat bran DF products. The results showed that ultrafine grinding could effectively pulverize the fiber particles to submicron scale. As particle size decrease, the hydration properties (water holding capacity, water retention capacity and swelling capacity) of wheat bran OF were significantly (p < 0.05) decreased and a redistribution of fiber components from insoluble to soluble fractions was observed. The antioxidant activities of wheat bran and DF before and after grinding were in terms of 1,1-dipheny1-2-picrylhydrazyl (DPPH) radical scavenging activity, ferrous ion-chelating activity, reducing power and total phenolic content (TPC). Compared with OF before and after grinding, micronized insoluble DF showed increased chelating activity, reducing power and TPC yet decreased DPPH radical scavenging activity. Positive correlations were detected between chelating activity, reducing power and TPC. (C) 2010 Elsevier Ltd. All rights reserved.
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