期刊论文

中文

粮食与油脂

1008-9578

2024

37

02

25-29

10.3969/j.issn.1008-9578.2024.02.006

D20211602:湖北省教育厅科学研究计划重点项目

本校为第一机构

利用脱脂技术和酶解技术分别去除麦麸中的主要组分,分别以脱除植酸、脂肪、淀粉、蛋白质和4种组分全脱除的麦麸为研究对象,研究不同组分脱除对麦麸的功能性质的影响.结果表明:淀粉的脱除对麦麸的持水、持油性和膨胀力等功能特性的改善效果最为显著,蛋白质次之,脂肪和植酸对功能特性影响最小.麦麸中4种主要组分全部脱除后,膳食纤维含量达83.47％± 0.38％,持水性、持油性、膨胀力等功能特性提升显著.体外消化结果表明,添加组分全脱除麦麸的饼干消化率为76.87％,与普通饼干相比消化率降低11.40％,且饼干持水性、持油性有所改善.

Using defatting technology and enzymatic hydrolysis technology to remove the main compo-nents from wheat bran,the effects of different component removal on the functional properties of wheat bran were studied,with wheat bran removed from phytic acid,fat,starch,protein,and all four compo-nents as the research objects.The results showed that the removal of starch had the most significant im-provement effect on the water holding,oil holding,and swelling properties of wheat bran,followed by protein,with fat and phytic acid having the least impact o...