Enzymatic- gravimetric method was used to obtain three fractions of dietary from defatted rice bran. The functional and physiological properties such as viscosity, cation exchange capacity (CEC), and glucose dialysis retardation index (GDRI), cholesterol and bile salt adsorption capacity of the resultant fractions were evaluated. Insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) when compared showed that SDF exhibited significantly (p < 0.05) higher viscosity (2.35 mPa.s), greater GDRI value (17.65 %) at 60 min and significantly lowered concentration of cholesterol at pH 7 (29.90 %, p < 0.05). However IDF showed the highest CEC and its adsorption capacity of bile salt was higher than SDF (18.20 % vs. 13.76 %; p < 0.05), while CEC and cholesterol absorption capacity of TDF were similar to SDF. These properties indicate that rice bran soluble, insoluble and total fibres are functional ingredients which can be added to various food products and dietetic, low-calorie high-fiber foods to enhance their nutraceutical properties and health benefits.
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机译：使用酶重法从脱脂的米糠中获得三份饲料。评价所得级分的功能和生理特性，例如粘度，阳离子交换容量（CEC）和葡萄糖透析延迟指数（GDRI），胆固醇和胆汁盐的吸附容量。不溶性膳食纤维（IDF）和可溶性膳食纤维（SDF）进行比较时显示，SDF在60分钟时表现出显着（p <0.05）更高的粘度（2.35mPa.s），更大的GDRI值（17.65％）和胆固醇浓度的降低在pH 7（29.90％，p <0.05）下。但是IDF显示出最高的CEC，其胆盐的吸附能力高于SDF（18.20％对13.76％; p <0.05），而TDF的CEC和胆固醇吸收能力与SDF相似。这些性质表明，米糠的可溶性，不溶性和全纤维是功能性成分，可以添加到各种食品和低热量高营养饮食食品中，以增强其营养价值和健康益处。
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