Physicochemical, Functional, and In Vitro Fermentation Characteristics of Buckwheat Bran Dietary Fiber Modified by Enzymatic Extrusion
文献类型： 外文期刊
作者： Bu, Tingting 1 ; Yu, Yue 1 ; Kong, Xiao 1 ; Wu, Weicheng 3 ; Zhang, Zhiguo 3 ; Hu, Weiwei 3 ; Natallia, Komarova 4 ; Cai, Ming 1 ; Yang, Kai 1 ; Sun, Peilong 1 ;
作者机构： 1.Zhejiang Univ Technol, Coll Food Sci & Technol, Hangzhou 310014, Peoples R China
2.Moganshan Inst ZJUT, Deqing 313200, Peoples R China
3.Zhejiang Acad Agr Sci, Food Sci Inst, Hangzhou 310021, Peoples R China
4.Natl Acad Sci Belarus, Sci Pract Ctr Foodstuffs, Minsk 220037, BELARUS
关键词： buckwheat bran; dietary fiber; enzymatic extrusion; physicochemical properties; gut microbiota
期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）
ISSN：
年卷期： 2025 年 14 卷 8 期
页码：
收录情况： SCI
摘要： The effects of cellulase-xylanase synergistic treatment combined with twin-screw extrusion on the physicochemical, functional, and in vitro fermentation characteristics of buckwheat bran dietary fiber (BBDF) were investigated. Compared to single enzymatic hydrolysis, the synergetic modification was more effective in promoting the soluble DF (SDF) ratio (increased from 10.68% to 32.67%), functional properties, and prebiotic activities of BBDF and decreasing the insoluble DF (IDF) content. Under 0.6% (w/w) cellulase and xylanase with mild extrusion conditions (40-80 degrees C), the modified BBDF exhibited the highest capacities for glucose and cholesterol adsorption. FTIR and XRD experiments indicated that the enzymatic extrusion destroyed the intermolecular interactions of BBDF. Furthermore, enzymatically extruded BBDFs showed 2.2-fold higher short-chain fatty acid (SCFA) yields during in vitro fecal fermentation (total SCFAs: 87.8 mM vs. 40.0 mM in control), with butyrate production reaching 2.5 mM (+76.3%), among which the mildly extruded BBDFs exhibited superior prebiotic effects.
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