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投稿时间：2021-05-13
投稿时间：2021-05-13
中文摘要: 为明确微波、辐照和高温湿热条件对麦麸化学成分及物化特性的影响，对处理前后麦麸中直链淀粉、支链淀粉、植酸、总戊聚糖等化学成分含量以及持水性、持油性、吸水膨胀性等物化特性指标变化进行测定。试验结果表明：上述3种处理方式均能使麦麸中直链淀粉、支链淀粉、植酸和总戊聚糖含量下降，直支比降低。微波和辐照处理对麦麸的物化特性影响不明显，但高温湿热处理15 min以后麦麸的吸水膨胀性由3.40 mL/g降至1.00 mL/g以下。将辐照技术应用于麦麸改性可在保证其营养成分和物化特性的前提下，有效降低植酸含量。当辐照剂量为10 kGy时，麦麸直链淀粉、支链淀粉、总戊聚糖含量的保存率均为90%以上，植酸含量降幅超过20%，持水性、持油性、吸水膨胀率等指标变化差异不明显。
Abstract:This study aims to clarify the effects of microwave，irradiation，and high temperature damp heat treatment on chemical components and physicochemical properties of wheat bran（WB）.The content of amylose，amylopectin，phytic acid，and total pentosan，as well as the changes in physicochemical properties such as water holding capacity（WHC），oil holding capacity（OHC），and water swelling capacity（WSC）of WB before and after treatment was determined.The experimental results showed that the three treatments mentioned decreased the content of amylose，amylopectin，phytic acid，total pentosan and the ratio of amylose to amylopectin in WB.Neither microwave or irradiation treatment affected the physicochemical properties of WB，while high temperature damp heat treatment for 15 min decreased the WSC of WB from 3.40 mL/g to less than 1.00 mL/g.The application of irradiation in WB modification can reduce the content of phytic acid while ensuring the nutritional components and physicochemical properties of WB.The irradiation at a dose of 10 kGy decreased the content of amylose，amylopectin，and total pentosan in WB by less than 10% and the content of phytic acid by over 20%，and did not significantly affect the WHC，OHC，or WSC.
keywords: wheat bran irradiation high temperature microwave chemical components physicochemical properties
文章编号：202212006 中图分类号： 文献标志码：
基金项目:湖北省农业科技成果转化项目（2020BBB064）
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