微粉碎对小麦麸皮营养组分和特性的影响  

Effects of Fine Grinding on Nutrient Components and Properties of Wheat Bran

作　　者：申瑞玲[1] 程珊珊[1] 张勇[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《河南农业科学》2008年第6期128-131,共4页Journal of Henan Agricultural Sciences

基　　金：河南省教育厅自然科学研究项目资助(2007550021);郑州轻工业学院博士基金项目(2005BSJJ17)

摘　　要：以小麦麸皮为原料,研究微粉碎对小麦麸皮粒度、营养成分含量、物理特性的影响。结果表明,经微粉碎处理制得的小麦麸细粉粒度范围为104～124μm。微粉碎可提高小麦麸粉蛋白质、脂肪、水溶性膳食纤维(SDF)和可溶性β-葡聚糖(SOG)含量,降低总膳食纤维(TDF)和戊聚糖含量;可改善麸粉的物理特性,使水溶性提高、持水力和膨胀力降低。经微粉碎的小麦麸皮粒度小、功能成分丰富多样、能量低,在食品加工中具有广阔的应用前景。The effects of fine teristics of wheat bran were grinding on the granularity, nutrient components and physical characstudied in the paper. The results showed that after wheat bran was ground,the range of granularity was 104--124μm, the contents of protein, fat, soluble dietary fibre（SDF） and soluble oat β--glucan（SOG） increased,and the total dietary fiber（TDF） and pentosans decreased. Fine grinding could also improve the physical properties of bran,increasing the water solubility,and reducing the water holding capacity and water swelling capacity. The wheat bran after being ground has broad application prospects in food industry, because of its small granularity, low energy and rich functional ingredients.

关 键 词：微粉碎 小麦麸皮 粒度 营养成分 物理特性 

分 类 号：TS211.2[轻工技术与工程—粮食、油脂及植物蛋白工程]