Abstract As it is well documented that the phytochemical composition and bioactive profile of quinoa are influenced by different phenotypes, we analyzed the physicochemical and functional characteristics of different quinoa soluble dietary fiber (SDF). SDF was prepared through ultrasound-assisted enzymatic extraction from three colored quinoa brans. After purification, the yield of SDF from white (W-SDF), red (R-SDF) and black quinoa bran (B-SDF) was 2.2%, 5.7% and 5.9%, respectively. Compared with R-SDF and B-SDF, W-SDF had a higher molecular weight (1.72 × 106 Da) and lower zeta-potential (- 32.16 mV), although their monosaccharide composition and Fourier transform infrared spectroscopy (FT-IR) results showed no obvious differences. The transmission electron microscope (TEM) image suggested that R-SDF exhibited a more complex and loose structure than W-SDF and B-SDF. Moreover, R-SDF exhibited higher thermal stability, gel forming capacity, bile acid binding capacity, water-holding capacity and glucose adsorption capacity than those of B-SDF and W-SDF. Taken together, SDF extracted from quinoa especially from red quinoa might be a promising candidate for the development of novel functional food ingredients.

中文翻译：

---

不同颜色藜麦品种可溶性膳食纤维的理化和功能特性（Chenopodium quinoa Willd）

摘要 众所周知，藜麦的植物化学成分和生物活性特征受不同表型的影响，我们分析了不同藜麦可溶性膳食纤维 (SDF) 的理化和功能特征。SDF 是通过超声辅助酶提取从三种有色藜麦麸中制备的。纯化后，白色（W-SDF）、红色（R-SDF）和黑色藜麦麸（B-SDF）的SDF产率分别为2.2%、5.7%和5.9%。与 R-SDF 和 B-SDF 相比，W-SDF 具有更高的分子量 (1.72 × 106 Da) 和更低的 zeta 电位 (- 32.16 mV)，尽管它们的单糖组成和傅里叶变换红外光谱 (FT-IR) 结果没有表现出明显的差异。透射电子显微镜 (TEM) 图像表明 R-SDF 表现出比 W-SDF 和 B-SDF 更复杂和松散的结构。此外，R-SDF 表现出比 B-SDF 和 W-SDF 更高的热稳定性、凝胶形成能力、胆汁酸结合能力、持水能力和葡萄糖吸附能力。总之，从藜麦，尤其是红藜麦中提取的 SDF 可能是开发新型功能性食品成分的有希望的候选者。