摘要
蒸煮处理是一种广泛应用于谷物麸皮改性的加工技术。本文综述了蒸煮处理对谷物麸皮和糠层膳食纤维结构和功能性质的影响,总结了结构变化对理化性质和功能性质的影响研究进展,阐述了蒸煮处理谷物麸皮和糠层膳食纤维存在的问题。蒸煮处理引起谷物麸皮和糠层膳食纤维结构崩解,活性基团暴露,特别是大分子膳食纤维向小分子膳食纤维的转变,水溶性膳食纤维(SDF)含量增大显著改善膳食纤维水合特性、抗氧化能力、吸附能力和肠道菌群组成。蒸煮处理特别是高压蒸煮处理是提高谷物麸皮和糠层膳食纤维功能特性的有效方法。未来还需要研究蒸煮处理过程中谷物麸皮和糠层细胞壁的不同尺度变化,以改进膳食纤维结构及功能性质需求。
Cooking treatment has been widely used as a processing technology in the modification of cereal bran.This review summarizes the effects of cooking treatments on the structural and functional properties of dietary fibers from cereal bran,and summarizes the progress of research on the effects of structural changes on physicochemical and functional properties of dietary fiber.Additionally,the problems existing in the cooking treatment of cereal bran for dietary fiber were discussed.Cooking treatment caused structural disintegration of bran dietary fibers,exposure of reactive groups,and especially the transformation from large molecule dietary fibers into small molecule dietary fibers,resulting in an increased content of soluble dietary fiber(SDF).Changes in dietary fiber structure and SDF content after high-pressure treatment were shown to significantly improve dietary fiber hydration properties,antioxidant capacity,adsorption capacity and intestinal microbiota composition.Therefore,cooking treatment,especially high-pressure cooking treatment,was demonstrated to be an effective method to improve the functional properties of dietary fiber in the cereal bran.It needs to be taken into account in the future that different degrees of change occur in the cell walls of cereal bran during the cooking process,in order to meet the needs of improving the structure and functional properties of dietary fiber in cereal bran.
作者
周宁靖
吴娜娜
谭斌
易翠平
Zhou Ningjing;Wu Nana;Tan Bin;Yi Cuiping(School of Food and Biological Engineering,Changsha University of Science and Technology 1,Changsha410114;Academy of National Food and Strategic Reserves Administration 2,Beijing100032)
出处
《中国粮油学报》
北大核心
2025年第6期205-215,共11页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金面上项目(32072266)。
关键词
谷物麸皮
糠层
膳食纤维
蒸煮处理
结构变化
功能性质
cereal bran
dietary fiber
cooking treatment
structural changes
functional characteristic
作者简介
第一作者:周宁靖,女,2000年出生,硕士,谷物化学与品质,2567365189@qq.com;通信作者:易翠平,女,1973年出生,教授,谷物化学与品质,109823769@qq.com;通信作者:谭斌,男,1972年出生,首席研究员,粮食加工与营养,tb@ags.ac.cn。
