Effect of extrusion on the total antioxidant capacity and free phenolic compounds of wheat bran by response surface methodology

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期刊论文

作者：

Jin, Z.;Wang, M.;Wu, F.;Cai, H. Y.*;Jin, W. P.;...

通讯作者：

Cai, H. Y.

作者机构：

[Wu, F.; Li, F.; Shen, W. Y.; Sun, W.; Chen, X.; Jin, Z.; Cai, H. Y.; Wang, Z.; Jin, W. P.; Wang, M.] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

[Li, F.; Shen, W. Y.; Sun, W.; Chen, X.; Cai, H. Y.; Wang, Z.; Jin, W. P.] Minist Educ, Key Lab Deep Proc Bulk Grain & Oil Authorized, Wuhan 430023, Hubei, Peoples R China.

[Li, F.; Shen, W. Y.; Sun, W.; Chen, X.; Cai, H. Y.; Wang, Z.; Jin, W. P.] Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Hubei, Peoples R China.

通讯机构：

[Cai, H. Y.] W

[Cai, H. Y.] M

[Cai, H. Y.] H

Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

Minist Educ, Key Lab Deep Proc Bulk Grain & Oil Authorized, Wuhan 430023, Hubei, Peoples R China.

语种：

英文

关键词：

Antioxidants;Moisture;Phenols;Screws;Surface properties;Antioxidant capacity;Antioxidant properties;Extrusion parameter;Extrusion temperatures;Health benefits;Phenolic compounds;Response surface methodology;Total antioxidant capacity;Extrusion

期刊：

ITALIAN JOURNAL OF FOOD SCIENCE

ISSN：

1120-1770

年：

2020

卷：

期：

页码：

386-398

DOI：

10.14674/IJFS-1626

基金类别：

Research and demonstration of key technical equipment for whole wheat flour processing and quality improvement [2018YFD0401002]; National food industry youth top talent service industry demand independent topic selection project [LQ2018203]

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

There are some antioxidants in wheat bran provides health benefits. But the influence of extrusion pre-treatment on the antioxidant capacity and free phenolic compounds of wheat bran is not clear. Herein, it was investigated by response surface methodology (RSM). Within the experimental range, free phenolic compounds (FPC) increased gradually with feed moisture and extrusion temperature. And the total antioxidant capacity of extruded wheat bran increased gradually with rising feed moisture and screw speed. The optimized extrusion parameters wer...

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Effect of extrusion on the total antioxidant capacity and free phenolic compounds of wheat bran by response surface methodology

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