Grain-Size Effect on the Structure and Antiobesity Activity of Konjac Flour

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• 作者：Bin Li ; Jun Xia ; Yang Wang ; and Bijun Xie
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2005
• 出版时间：September 21, 2005
• 年：2005
• 卷：53
• 期：19
• 页码：7404 - 7407
• 全文大小：79K
• 年卷期：v.53,no.19(September 21, 2005)
• ISSN：1520-5118

文摘

The effect of high-frequency oscillatory type ball-mill treatment on the structure and antiobesity activityof konjac flour was investigated. The grain size of konjac flour changed from 657.3 m (d₅₀) to 23.7m (d₅₀) after 4 h of treatment. The structural change of the konjac flour with different grain size wascharacterized by using X-ray diffraction (XRD) differential scanning calorimetry (DSC). The resultsindicated that the crystallinity decreased and the diffraction peak drifted not only by when thecrystallization region was reduced but also when the crystalline structure was changed. With thedecrease of the grain size and crystallinity, the konjac flour grain, especially the 4 h milled konjacflour, swelled more rapidly and led to the improvement of the antiobesity effect. Compared with thenative konjac flour, the 4 h milled konjac flour could significantly decrease the body weight and totalwet weight of fat of nutritional obese rats (P < 0.05) and also decreased the contents of triglyceride,glucose, and high-density lipoprotein in blood of nutritional obese rat significantly (P < 0.05), whichmeant the grain-size effect of konjac flour improved its antiobesity activity notably.Keywords: Konjac flour; grain-size effect; structure; antiobesity activity; pulverized model