超微粉碎协同麦谷蛋白改善麦麸理化和功能特性的研究  

Study on the improvement of physicochemical and functional properties of wheat bran by superfine grinding combined with glutenin

作　　者：郭远 李媛媛 裴海生 翟晓娜 江利华 GUO Yuan;LI Yuan-yuan;PEI Hai-sheng;ZHAI Xiao-na;JIANG Li-hua(College of Life Science and Food Engineering,Hebei University of Engineering,Handan 056038,Hebei,China;Academy of Agricultural Planning&Engineering,Ministry of Agriculture and Rural Affairs,Beijing 100125,China;Key Laboratory of Agro-Products Primary Processing,Academy of Agricultural Planning and Engineering,Ministry of Agriculture and Rural Affairs,Beijing 100121,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056038 [2]农业农村部规划设计研究院,北京100125 [3]农业农村部农产品产地初加工重点实验室,北京100121

出　　处：《粮食与油脂》2024年第10期11-16,共6页Cereals & Oils

基　　金：农业农村部农产品加工装备重点实验室开放课题(KLAPPE2022-01);农业农村部规划设计研究院“农规英才计划”项目(QNYC-2021-10)。

摘　　要：基于食品组分相互作用研究超微粉碎协同麦谷蛋白对麦麸理化和功能特性的影响,揭示超微粉碎时间(5、10、15、20、25、30 min)及不同超微粉碎工艺(超微粉、混匀粉、复合粉)处理下,麦麸颜色、粒径、膳食纤维含量及功能特性的变化规律。结果显示:在粉碎时间超过20 min时,超微粉碎协同麦谷蛋白处理的复合粉显著提高了麦麸超微粉的L^(*)值,降低了a^(*)值、b^(*)值和麦麸粒径;在粉碎时间为30 min时,超微粉碎协同麦谷蛋白处理显著降低了麦麸超微粉不溶性膳食纤维含量,增加了可溶性膳食纤维含量,显著提高了麦麸超微粉的膨胀率(P<0.05);通过扫描电镜对其微观结构观察发现,超微粉碎协同麦谷蛋白处理的复合粉颗粒尺寸更小,颗粒间的孔隙较多。Based on the interaction of food components,the effects of superfine grinding and glutenin on the physicochemical and functional properties of wheat bran were studied.The changes of the color,particle size,dietary fiber content and functional properties of wheat bran under thesuperfine grinding time(5,10,15,20,25,30 min)and different superfine grinding processes(superfine powder,mixed powder,compound powder)were revealed.The results showed that when the grinding time was more than 20 min,the L^(*)value of wheat bran ultrafine powder was significantly increased,and the a^(*)value,b^(*)value and grain size of wheat bran were decreased.When the grindingtime was 30 min,the superfine grinding combined with glutenin treatment significantly reduced the content of insoluble dietary fiber in wheat bran superfine powder,increased the content of soluble dietary fiber,and significantly increased the expansion rate of wheat bran superfine powder(P<0.05).The microstructure of the compound powder was observed by scanning electron microscope.It was found that the particle size of the compound powder treated by superfine grinding and glutenin was smaller,and there were more pores between the particles.

关 键 词：麦麸 超微粉碎 麦谷蛋白 膳食纤维 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]