Improving storage property of wheat bran by steam explosion

被引：35

作者：

Kong, Feng ^{[1
,2
]}

Wang, Lan ^{[1
]}

Chen, Hongzhang ^{[1
]}

Zhao, Xuan ^{[1
]}

机构：

[1] Chinese Acad Sci, Inst Proc Engn, State Key Lab Biochem Engn, Beijing Key Lab Biomass Refining Engn, Beijing 100190, Peoples R China

[2] Univ Chinese Acad Sci, Beijing 100049, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2021年 / 56卷 / 01期

关键词：

enzymes inactivation; steam explosion; storage property; wheat bran; whole wheat flour; RHEOLOGICAL PROPERTIES; ANTIOXIDANT ACTIVITY; LIPID STABILITY; LIPASE ACTIVITY; INACTIVATION; FLOUR; PROFILES; ENZYMES; BARLEY; DOUGH;

D O I：

10.1111/ijfs.14630

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Steam explosion (SE) was exploited for stabilizing wheat bran (WB), and its effects on nutrients retention of WB were investigated. Result showed that SE could effectively inactivate lipase and peroxidase of WB at 0.8 MPa (170 degrees C) for 5 min while lipid and protein were not loss. Total flavonoids, phenolics contents, soluble dietary fibre content and DPPH radical scavenging activity in WB after SE increased by 198%, 83%, 27% and 21% respectively compared with those after conventional thermal sterilization (0.1 MPa (121 degrees C) for 20 min), while fatty acid value and peroxide value and insoluble dietary fibre content deceased by 21%, 75% and 24%, respectively. SE inhibited hydrolysis rancidity of wheat bran and reconstituted whole wheat flour (wholemeal) in the accelerated storage test. Therefore, SE may be a new efficient technology that could stabilize cereal bran and further promote its products development.

引用

页码：287 / 292

页数：6

共 31 条

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