超微粉碎协同梯度添加麦谷蛋白改善麦麸品质特性  

Quality Characteristics Improvement of Wheat Bran by Ultrafine Grinding Combined with Gradient Glutenin Addition

作　　者：王宝仪 胡雪芳 裴海生 翟晓娜 梁亮 李媛媛 WANG Baoyi;HU Xuefang;PEI Haisheng;ZHAI Xiaona;LIANG Liang;LI Yuanyuan(Academy of Agricultural Planning and Engineering,Ministry of Agriculture and Rural Affairs,Beijing 100125,China;Key Laboratory of Agro-products Primary Processing,Ministry of Agriculture and Rural Affairs,Beijing 100121,China)

机构地区：[1]农业农村部规划设计研究院,北京100125 [2]农业农村部农产品产地初加工重点实验室,北京100121

出　　处：《食品科学》2025年第8期283-292,共10页Food Science

基　　金：农业农村部规划设计研究院2024年度自主研发项目青年新星课题(QX202416);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：为高效利用麦麸,改善其品质特性,采用超微粉碎协同梯度麦谷蛋白添加对麦麸进行物理改性,解析麦麸超微粉粒径分布、颜色、水合特性、填充特性、流动特性等理化功能特性变化,借助X射线衍射、傅里叶变换红外光谱、扫描电子显微镜分析其结构变化规律。结果表明,麦麸超微粉碎过程中添加麦谷蛋白显著提高了麦麸超微粉的白度,有效降低了麦麸的粒径且增强其均一性(P<0.05),改善了麦麸的团聚行为;超微粉碎协同梯度麦谷蛋白添加显著提高了麦麸的持油力、溶解度和膨胀力(P<0.05);随着麦谷蛋白添加量的增加,麦麸超微粉的堆积及振实密度增大,休止角及滑角减小,提升了麦麸的填充性及流动性;超微粉碎协同适度麦谷蛋白添加(2%~4%)导致麦麸细胞壁基质破碎,促进麦麸超微粉中无定形纤维素和部分结晶纤维素的解构,促使麦麸超微粉纤维素和半纤维素的分子内糖苷键断裂,增强了共粉体系氢键作用,进而提升了麦麸超微粉的品质特性及全麦面团的拉伸特性。因此,超微粉碎协同适度麦谷蛋白可以作为麦麸改性的重要技术手段,具有良好的应用潜力。In order to make efficient use of wheat bran and to improve its quality characteristics,wheat bran was physically modified by ultrafine grinding combined with gradient glutenin addition in this study.The changes in physicochemical and functional characteristics such as particle size distribution,color,hydration characteristics,filling characteristics and flow characteristics of wheat bran ultrafine powder were analyzed.The structural changes were analyzed by X-ray diffraction(XRD),Fourier transform infrared(FTIR)spectroscopy and scanning electron microscopy(SEM).The results showed that the addition of glutenin during the ultrafine grinding of wheat bran significantly increased the whiteness of wheat bran ultrafine powder,significantly reduced the particle size of wheat bran and enhanced its uniformity(P<0.05),and improved the agglomeration behavior of wheat bran.The oil holding capacity,solubility and swelling capacity of wheat bran were significantly increased by ultrafine grinding combined with gradient glutenin addition(P<0.05).With increasing glutenin addition,the bulk density and tap density of wheat bran ultrafine powder increased,and the angle of repose and slip angle decreased,reflecting improved filling and fluidity of wheat bran.Ultrafine grinding combined with moderate glutenin addition(2%–4%)resulted in the breakage of the cell wall matrix of wheat bran,promoted the complete deconstruction of amorphous cellulose and the partial deconstruction of crystalline cellulose in wheat bran ultrafine powder,broke the intramolecular glycosidic bonds of cellulose and hemicellulose in wheat bran ultrafine powder,led to enhanced hydrogen bonding,and improved the quality characteristics of wheat bran ultrafine powder and the tensile properties of whole wheat flour dough.Therefore,ultrafine grinding combined with moderate glutenin holds great application potential as an important technical means for wheat bran modification.

关 键 词：麦麸 品质特性 超微粉碎 麦谷蛋白 

分 类 号：TS209[轻工技术与工程—食品科学]