Dietary fibre (DF) from different whole grains and beans (quinoa, buckwheat, highland barley, pea and mung bean) was extracted by enzymatic action. The components, crystallinity and properties were comparatively studied. Furthermore, we evaluated correlations between DF components and their crystallinity, thermal, physicochemical and functional properties. Results showed quinoa DF had highest polyphenol (25.58 mg GAE per 100 g), pectin (4.68%) and cellulose (52.34%) contents, crystallinity value (CV, 30.24%), ΔH (185.53 J g⁻¹), water‐holding capacity (WHC, 5.35 g g⁻¹), α‐amylase activity inhibition ratio (α‐AAIR, 13.34%) and glucose absorption capacity (GAC), but lowest protein content (9.78%) and T_p (163.05 °C). Mung bean DF had highest lignin content (33.56%), fat adsorption capacity (4.73 g g⁻¹), and T_p (176.25 °C), but lowest CV (15.26%) and ΔH (132.15 J g⁻¹). Correlation analysis showed cellulose content had positive linear correlations with CV, ΔH, WHC, α‐AAIR and GAC, but a negative correlation with T_p. The structure and properties of DF are largely attributed to cellulose content.

中文翻译：

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从不同类型的全谷类和豆类中提取的膳食纤维：比较研究

通过酶促作用从不同的全谷类和豆类（藜麦，荞麦，高地大麦，豌豆和绿豆）中提取膳食纤维（DF）。对组成，结晶度和性能进行了比较研究。此外，我们评估了DF成分与其结晶度，热，理化和功能特性之间的相关性。结果显示，藜麦DF的多酚含量最高（每100克25.58 mg GAE），果胶（4.68％）和纤维素（52.34％）含量，结晶度值（CV，30.24％），ΔH（185.53 J g ^-1），水保持能力（WHC，5.35 gg ^-1），α-淀粉酶活性抑制率（α-AAIR，13.34％）和葡萄糖吸收能力（GAC），但蛋白质含量最低（9.78％）和T _p（163.05°C）。绿豆DF具有最高的木质素含量（33.56％），脂肪吸附能力（4.73 g g ^-1）和T _p（176.25°C），但CV最低（15.26％）和ΔH（132.15 J g ^-1）。相关分析表明，纤维素含量与CV，ΔH，WHC，α-AAIR和GAC呈线性正相关，而与T _p呈负相关。DF的结构和性质主要归因于纤维素含量。