Dietary fibre extracted from different types of whole grains and beans: a comparative study

Summary 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%), Δ H (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 Δ H (132.15 J g −1 ). Correlation analysis showed cellulose content had positive linear correlations with CV, Δ H , WHC, α‐AAIR and GAC, but a negative correlation with T p . The structure and properties of DF are largely attributed to cellulose content.