The effect of chemical treatment on the In vitro hypoglycemic properties of rice bran insoluble dietary fiber
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- 作者：Jing Qia ; Yue Lia ; Kingsley George Masambaa ; Charles F. Shoemakerb ; Fang Zhonga ; fzhong@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Hamid Majeeda ; Jianguo Maa
- 关键词：Rice bran ; Insoluble dietary fiber ; Chemical treatment ; In vitro ; Hypoglycemic
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：52
- 期：Complete
- 页码：699-706
- 全文大小：1269 K
文摘
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1.25%-SMRBIF showed the highest hypoglycemic activity due to greater porosity.
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The glucose binding capacity of RBIF increased 2–3 folds after modification.
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The α-amylase inhibition of SMRBIF was dependent on formation of amylase-SMRBF complex.
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In SMRBIF glucose diffusion rate reduced due to large surface area & particle packaging.
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