Structural and Property Changes of Millet Bran Dietary Fiber Modified via Cross-linking and Dual-enzymatic Hydrolysis
LIU Danhong
HE Chenlong
LONG Peiyao
SONG Xinling
LIU Jie
WEI Zhihui
ZHENG Yajun
Abstract：Millet bran is produced by millet threshing.It is rich in dietary fiber and is inexpensive and easy to obtain but is mostly used as animal feed or directly discarded,resulting in a low utilization rate.To improve its functional characteristics and utilization,millet bran dietary fiber(MBDF)was modified via dual-enzymatic hydrolysis and cross-linking,respectively,and changes in the composition,physicochemical properties,and functional properties of the modified MBDF were studied.The results showed that the modified MBDF had a more fragmented and porous microstructure;higher soluble dietary fiber content;and greater viscosity,water-holding capacity,NO2 adsorption capacity,cholesterol adsorption capacity,and cation exchange capacity.After cross-linking and dual-enzyme modifications,the content of soluble dietary fiber in MBDF increased from 1.04 g/100 g to 10.72 g/100 g and 6.11 g/100 g,respectively;the NO2-adsorption capacity increased from 62.40 to 92.63 and 82.47 μg/g,respectively;and the water-holding capacity increased from 2.26 to 3.39 and 4.74 g/g,respectively.The glucose diffusion retardation coefficient decreased after dual-enzyme modification,but its water absorption and swelling capacity increased from 0.35 to 0.84 mL/g.Therefore,the soluble fiber content and functional properties of MBDF can be improved by cross-linking and dual-enzyme modifications.This study provides a theoretical basis for improving the application of MBDF in the food industry.
Keywords：millet bran dietary fibercross-linkingcellulasexylanasesoluble dietary fiberphysicochemical propertyadsorption activity
Publication Date：2025-10-20
Online Publishing Date：2025-12-03(First online date of this platform, not the publication date of the document)
Pages：10( 43-52 )