Effects of Steam Explosion on Structural and Properties of Soluble Dietary Fiber in Rice Bran from Different Varieties

Rice bran from 3 rice varieties, namely Daohuaxiang, Changlixiang and Ganwanxian No.40 were used as raw materials to investigate the effect of steam explosion on structural and properties of soluble dietary fiber in rice bran of different varieties. The structure alteration of SDF in rice bran treated by steam explosion was observed by Fourier transform infrared spectroscopy, X-ray diffraction and scanning electron microscopy. The impact of steam explosion on SDF functional properties of rice bran was studied by a series of evaluation indicators, such as water holding, oil holding, cholesterol adsorption, glucose adsorption, α-amylase inhibition and antioxidant capacity. The results showed that steam explosion could increase some absorption peaks intensity in the infrared spectrum of SDF, decrease crystallinity and form loose and porous structure of rice bran SDF from 3 rice varieties. The SDF contents in Daohuaxiang, Changlixiang and Ganwanxian No.40 rice bran by steam explosion were increased by 87.22%, 94.72% and 70.31%, respectively. Notably, the functional properties of steam-exploded rice bran from 3 rice varieties, such as water retention, oil retention, cholesterol adsorption capacity under human gastric fluid environment, glucose adsorption capacity, ABTS+ and OH free radical scavenging rate and total antioxidant capacity were significantly increased compared with control group (P