蒸汽爆破对麦麸组分及微观形貌的影响  

Effects of Steam Explosion Treatment on the Composition and Microstructure of Wheat Bran

作　　者：高珊 祝梓淳 徐学兵 郑妍 高霓思 殷宝茹 钟宇[1] GAO Shan;ZHU Zi-chun;XU Xue-bing;ZHENG Yan;GAO Ni-si;YIN Bao-ru;ZHONG Yu(School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,China;Fengyi(Shanghai)Biotechnology R&D Center Co.,Ltd.,Shanghai 200137,China)

机构地区：[1]上海交通大学农业与生物学院,上海200240 [2]丰益(上海)生物技术研发中心有限公司,上海200137

出　　处：《食品研究与开发》2021年第20期8-13,共6页Food Research and Development

基　　金：麦麸膳食纤维改性(18H100000680)。

摘　　要：以麦麸为原料,研究蒸汽爆破(steam explosion,SE)对麦麸组分、微观形貌的影响,同时探究汽爆条件(蒸汽压力、保压时间及水添加量)对麦麸中总戊聚糖含量、可溶性戊聚糖含量、可消化碳水化合物与可溶性蛋白比值的影响。结果显示,SE后灰分、脂肪和蛋白质含量增加。随着蒸汽压力的增大,麦麸颜色加深,由棕黄色向黄褐色转变,整体来看样品L*值减小,a*值增大。微观形貌显示麦麸破碎程度加剧,剥离感增强,半纤维素水解、木质素软化降解等加剧,这使得可溶性物质含量增加。其中,蒸汽压力对可溶性物质含量的影响较明显,可溶性戊聚糖含量及可消化碳水化合物与可溶性蛋白的比值随蒸汽压力增大呈现先增大后减小的变化趋势,在蒸汽压力1.5 MPa附近达到峰值,可溶性戊聚糖含量峰值约为未汽爆组的1200%。研究表明,SE能够有效提升麦麸可溶性物质含量,从而改善其功能性。Using wheat bran as raw material,the effects of steam explosion(SE)processing on the components and apparent properties were studied.Besides,the effect of SE conditions on the total pentosan content,soluble pentosan content,the ratio of digestible carbohydrate to soluble protein of wheat bran was examined.Results showed an increase in the ash,fat and protein contents.With the increase in SE pressure,the color of wheat bran powder deepened and changed from pale brown to yellow-brown,along with the decrease in L*value and the increase in a*values on the whole.Scanning electron microscopy images showed a strong degree of breakage,suggesting an enhanced peeling.Hemicellulose hydrolysis,lignin softening,and degradation were intensified,resulting in an increased content of soluble substances.The most substantial effect of SE pressure was on the soluble substances content.With the increase in steam pressure,the soluble pentosan content and the ratio of digestible carbohydrates to soluble proteins first increased and then decreased,reaching a peak when the value of steam pressure was approximately 1.5 MPa,and the peak value of soluble pentosan content increased to 1200%of the control group.The results showed that the SE could effectively increase the soluble substance content of wheat bran,thus improving its function.

关 键 词：蒸汽爆破 麦麸 组成成分 可溶性物质 微观形貌 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]