کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8881531 | 1624883 | 2018 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Physicochemical and functional properties of dietary fiber from foxtail millet (Setaria italic) bran
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کلمات کلیدی
IDFWHCSDFOBCCBCEnzymatic preparation - آماده سازی آنزیمیInsoluble dietary fiber - الیاف رژیمی نامحلولBBC - بی بی سیANOVA - تحلیل واریانس Analysis of varianceone-way analysis of variance - تحلیل واریانس یک راههswelling capacity - ظرفیت تورمWater holding capacity - ظرفیت نگهداری آبSoluble dietary fiber - فیبر رژیم غذایی قابل حلDietary fiber - فیبر رژیمیHPLC - کروماتوگرافی مایعی کاراhigh-performance liquid chromatography - کروماتوگرافی مایعی کارا
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
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چکیده انگلیسی
Agricultural byproduct-foxtail millet (Setaria italic) bran was explored to extract dietary fiber by enzymatic methods and the physicochemical and functional properties of foxtail millet bran dietary fiber (FMBDF) were investigated. Results revealed that foxtail millet bran was a good source for dietary fiber production. The studies of physicochemical and functional properties showed that the water holding capacity and swelling power of FMBDF were 3.24â¯g/g and 2.06â¯ml/g, respectively. Meanwhile, FMBDF exhibited good adsorption capacities to lipophilic substances such as lard (3.34â¯g/g), peanut oil (2.32â¯g/g) and cholesterol (5.19 mg/g). Its bile salts adsorption capacity (143.03â¯Î¼mol/g for sodium cholate and 76.65 μmol/g for sodium taurocholate) indirectly reflected its cholesterol-lowering effect. The chemical composition and microstructure studies of FMBDF demonstrated that these had a lot to do with its functional properties. The results indicate that FMBDF has a great potential to be used as functional ingredient in food products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 79, January 2018, Pages 456-461
Journal: Journal of Cereal Science - Volume 79, January 2018, Pages 456-461
نویسندگان
Yu Zhu, Jiaxi Chu, Zhaoxin Lu, Fengxia Lv, Xiaomei Bie, Chong Zhang, Haizhen Zhao,