摘要
将发酵麦麸作为功能配料用于高膳食纤维面包面团制作,采用化学分析、高效液相色谱及离子色谱法分析麦麸发酵、面包制作过程及面包中阿拉伯木聚糖溶解性和酚类化合物释放。结果表明:随着发酵时间延长,麦麸中水溶性阿拉伯木聚糖、游离酚及阿魏酸含量逐渐增加。发酵处理后,麦麸中游离阿拉伯糖、葡萄糖和果糖含量增加,水溶性阿拉伯木聚糖含量显著提高,分支度显著下降(P<0.05)。面包搅拌、醒发及烘焙过程中,阿拉伯木聚糖不断溶解,酚类化合物持续释放;富含发酵麦麸的面包中水溶性阿拉伯木聚糖含量及分支度更高。模拟肠、胃消化后,富含发酵麦麸的面包中游离酚和阿魏酸含量更高,且吸收效果好。此外,发酵麦麸显著提高了面包的抗氧化活性。
Fermented wheat bran was used as a functional ingredient to make high dietary fiber bread.Chemical analysis,high performance liquid chromatography and ion chromatography were used to analyze araboxylan solubilization and phenolic acid release during wheat bran fermentation and dough making and from the corresponding bread.The results indicated that the contents of water extractable araboxylan(WEAX),free phenols and ferulic acid in wheat bran increased gradually as fermentation proceeded.After fermentation,the contents of free arabinose,glucose and fructose increased;the content of WEAX improved significantly(P<0.05)whereas the branch degree of WEAX decreased significantly(P<0.05).Araboxylan solubilization and phenol release increased continuously during dough mixing,fermentation and baking;the content and branch degree of WEAX in fermented wheat bran enriched bread were higher.After in vitro gastrointestinal digestion,the contents and absorption rates of free phenols and ferulic acid in fermented wheat bran enriched bread were higher.Moreover,fermented wheat bran significantly promoted the antioxidant activity of bread.
作者
罗昆
杨文丹
马子琳
张宾乐
汤晓娟
梁丽
邹奇波
郑建仙
黄卫宁
Omedi Jacob OJOBI
LUO Kun;YANG Wendan;MA Zilin;ZHANG Binle;TANG Xiaojuan;LIANG Li;ZOU Qibo;ZHENG Jianxian;HUANG Weining;Omedi Jacob OJOBI(State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Zhangjiagang Fortune Bakery Food Co.Ltd.,Zhangjiagang 215631,China;School of Food Science and Engineering,South China University of Technology,Guangzhou 510641,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第4期42-48,共7页
Food Science
基金
"十三五"国家重点研发计划重点专项(2016YFD0400500)
国家自然科学基金面上项目(31071595
31571877)
比利时国际合作项目(BE110021000)
关键词
麦麸面包
阿拉伯木聚糖
酚酸
体外消化
抗氧化活性
wheat bran enriched bread
araboxylan
phenolic acid
in vitro gastrointestinal digestion
antioxidant activity
