微波/常压蒸汽联合木聚糖酶酶解预处理对小麦麸胚内源酶活性及抗氧化活性的影响  

Effects of Combined Microwaving/Atmospheric Steaming with Xylanase Enzymolysis on Endogenous Enzyme Activity and Antioxidant Activity in Wheat Bran-Germ

作　　者：陈鹏 韩静 孙冰华[1] 郑学玲[1] 李力[1] 马森[1] CHEN Peng;HAN Jing;SUN Binghua;ZHENG Xueling;LI Li;MA Sen(College of Grain,Oil and Food,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品工业科技》2025年第9期144-152,共9页Science and Technology of Food Industry

基　　金：河南省杰出青年科学基金资助项目(252300421032);河南工业大学博士基金项目(2023BS059);国家自然科学基金-面上项目(32272249);河南省高校科技创新人才项目(23HASTIT033);中国博士后科学基金项目(2023M741513)。

摘　　要：氧化酸败对小麦加工副产品—小麦麸胚的质量起着至关重要的作用,为了减轻氧化酸败对小麦麸胚产品的不利影响。本文采用微波(700 W,60、90、120、150 s)、常压蒸汽(100℃,6、8、10、12 min)、酶解(木聚糖酶,0.4%、0.6%、0.8%、1%)三种单一处理以及三者两两组合的联合处理,旨在分析不同预处理技术对麸胚内源酶活性(脂肪酶、脂肪氧化酶、过氧化物酶)、色泽、总酚含量及抗氧化活性的影响。结果表明:在最优条件下,3种单一处理技术均能对麸胚中的脂肪酶、脂肪氧化酶、过氧化物酶起到钝化作用。其中常压蒸汽与酶解处理对三种内源酶的灭活效果优于微波处理。常压蒸汽处理组均可使脂肪酶灭活率达95%以上,使过氧化物酶完全失活;酶解处理组均可使脂肪酶灭活率达97%以上。与单一处理相比,联合处理后麸胚三种内源酶灭活率达90%以上,灭活效果更好。在总酚含量方面,与未处理麸胚相比,微波联合酶解使总酚含量达到最大,增加了1.40倍,常压蒸汽联合酶解次之,总酚含量增加了1.05倍。微波联合酶解处理麸胚,其ABTS+与DPPH自由基的清除率均高于其他处理组,分别达到91.13%和91.79%。此外,微波联合酶解处理技术具有环保和高效的特点,设备成熟且操作规范,虽初始成本高但长期经济效益显著。综上所述,推荐采用微波联合酶解作为麸胚预处理技术,可为麸胚稳定化贮藏提供理论依据。Oxidative rancidity plays a crucial role on the quality of wheat processing by-products—wheat bran-germ,and in order to attenuate its adverse effects on wheat bran-germ products.This study aimed to investigate the effect of six wheat bran-germ modification treatments(microwaving,atmospheric steaming,enzymolysis,atmospheric steaming combined microwaving,microwaving combined enzymolysis,atmospheric steaming combined enzymolysis)on endogenous enzyme activity,color,total phenolic contents,and antioxidant activity of wheat bran-germ.The results showed that all the single treatment techniques significantly reduced the activities of lipase,lipoxidase and peroxidase in wheat bran-germ under optimal conditions,especially atmospheric steam and enzymatic hydrolysis inactivated the three endogenous enzymes better than microwave.Atmospheric steaming treatment group achieved over 95%inactivation of lipase and completely inactivated peroxidase.Meanwhile,enzymolysis treatment group resulted in a lipase inactivation rate of over 97%.Compared with the single treatm,the combined treatment exhibited enhanced efficacy,resulting in inactivation rates exceeding 90%for the three endogenous enzymes in wheat bran-germ.In terms of total phenolic content,microwave combined enzymatic digestion resulted in a maximum increase of 1.40-fold in total phenolic content compared to untreated wheat bran-germ.This was followed by the atmospheric steam combined enzymatic hydrolysis group,showing a 1.05-fold elevation in total phenolic contents.Furthermore,microwaving combined enzymolysis resulted in the highest free-radical-scavenging rate towards ABTS+and DPPH radicals in wheat bran-germ,reaching 91.13%and 91.79%,respectively.Given the eco-friendliness,high efficiency,mature equipment,standardized operation,and significant long-term economic benefits of microwaving combined enzymolysis technology,this approach could be a potential approach to deactivate endogenous enzyme activity and enhance the antioxidant properties of wheat bran-germ.These findin

关 键 词：小麦麸胚 预处理 内源酶活性 总酚 抗氧化活性 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]