麦麸可溶性和不溶性膳食纤维对小麦淀粉性质的影响  

The effect of soluble and insoluble dietary fiber from wheat bran on the properties of wheat starch

作　　者：徐丽娜 张宁[1,2] 杨国燕 沈汪洋[1,2] 王展 XU Li-na;ZHANG Ning;YANG Guo-yan;SHEN Wang-yang;WANG Zhan(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,Hubei,China;Key Laboratory for Deep Processing of Major Grain and Oil,Ministry of Education,Wuhan 430023,Hubei,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]大宗粮油精深加工教育部重点实验室,湖北武汉430023

出　　处：《粮食与油脂》2024年第1期25-29,78,共6页Cereals & Oils

基　　金：湖北省揭榜制粮食科技项目(2022)。

摘　　要：为了提高膳食纤维摄入量、促进麦麸在面制品中的应用,按照麦麸中可溶性和不溶性膳食纤维的比例分别构建膳食纤维-淀粉混合体系,探讨麦麸可溶性和不溶性膳食纤维对小麦淀粉糊化、热学、流变和消化性质的影响。结果表明:麦麸中可溶性膳食纤维和不溶性膳食纤维对小麦淀粉性质的影响有所差异,麦麸可溶性膳食纤维对小麦淀粉性质影响效果更明显。In order to improve the intake of dietary fiber and promote the application of wheat bran in flour products,the dietary fiber starch mixed system was constructed according to the proportion of solu-ble and insoluble dietary fiber in wheat bran,and the effects of soluble and insoluble dietary fiber in wheat bran on the pasting,thermal,rheological and digestive properties of wheat starch were discussed.The results showed that the effects of soluble dietary fiber and insoluble dietary fiber in wheat bran on the properties of wheat starch were diferent,and the effect of soluble dietary fiber in wheat bran on the prop-erties of wheat starch was more obvious.

关 键 词：麦麸 可溶性膳食纤维 不溶性膳食纤维 小麦淀粉 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]