The effects of steam explosion (SE)-assisted ultrasound (SEU), citric acid (SEC), sodium hydroxide (SEA), and cellulase (SEE) treatment on the properties of soluble dietary fibre (SDFP) extracted from highland barley bran were analysed. The results showed that SE pretreatment combined with other methods effectively improves the SDFP yield. The highest yield of SDF (20.01%) was obtained through SEA treatment. SEU-SDFP had a loose and porous structure, whereas the surface of SEC-SDFP and SEA-SDFP presented a complicated and dense texture. Although SE pretreatment reduced the thermal stability of SDFP, SEC and SEE treatment maintained its thermal stability. Furthermore, SEU-SDFP exhibited the highest water and oil holding capacities, and cholesterol and nitrite ion adsorption capacities. SEE-SDFP exhibited the best DPPH and ABTS radical scavenging abilities. In summary, four SE-assisted extraction methods had different advantages, and highland barley bran SDF can be considered as a potential functional additive in the food industry.

分析了蒸汽爆炸 (SE) 辅助超声 (SEU)、柠檬酸 (SEC)、氢氧化钠 (SEA) 和纤维素酶 (SEE) 处理对青稞麸皮提取的可溶性膳食纤维 (SDFP) 特性的影响. 结果表明，SE预处理结合其他方法有效提高了SDFP产量。通过 SEA 处理获得了最高的 SDF 产量 (20.01%)。SEU-SDFP具有疏松多孔结构，而SEC-SDFP和SEA-SDFP表面呈现复杂致密的纹理。虽然 SE 预处理降低了 SDFP 的热稳定性，但SECSEE处理保持了其热稳定性。此外，SEU-SDFP 表现出最高的水和油保持能力，以及胆固醇和亚硝酸离子吸附能力。SEE-SDFP 表现出最好的 DPPH 和 ABTS 自由基清除能力。综上所述，四种SE辅助提取方法各有优势，青稞麸皮SDF可被认为是食品工业中潜在的功能性添加剂。