摘要
目的:探究蒸汽爆破(汽爆)对麦麸功能特性及美拉德反应程度的影响。方法:选取蒸汽压力和保压时间2个参数,分别选取不同压力(0.75、1.00、1.25、1.50 MPa)和不同保压时间(105、120、135、150 s)配对组成了16组试验,考察了汽爆处理前后麦麸可溶性膳食纤维含量、游离型酚酸含量、DPPH自由基清除率、ABTS自由基清除率、褐变度、糠氨酸含量和5-羟甲基糠醛含量的变化,采用AHP法、CRITIC法和AHP-CRITIC混合加权法对指标进行归一化处理以优化工艺参数。结果:汽爆后麦麸中可溶性膳食纤维含量增加,麦麸体外抗氧化能力、游离型酚酸含量随汽爆压力增大而升高。褐变度、糠氨酸含量和5-羟甲基糠醛含量的变化表明随汽爆条件增强,美拉德反应程度加深。结论:汽爆处理能够有效改善麦麸功能特性,降缓美拉德反应中间产物糠氨酸的产生,并且蒸汽压力1.50 MPa、保压时间135 s可作为一个较优的工艺条件用于汽爆对麦麸的加工处理。
Objective To explore the effect of steam explosion treatment on the functional properties and the degree of Maillard reaction in wheat bran.Method Steam pressure and holding time were selected as two parameters including different pressures(0.75,1.00,1.25,1.50 MPa)and different holding times(105,120,135,150 s)formed 16 sets of experiments.The content of soluble dietary fiber and free phenolic acid in wheat bran,DPPH,and ABTS free radical scavenging rates of wheat bran,the browning degree,furosine and 5-hydroxymethylfurfural contents in wheat bran before and after treatment were analyzed.Then,the indexes were normalized by AHP,CRITIC,and AHP-CRITIC mixed weighting methods to optimize the process parameters.Result Wheat bran's soluble dietary fiber content increased after a steam explosion,the in vitro antioxidant capacity and the free phenolic acid content of steam-exploded wheat bran increased with the steam explosion pressure.Meanwhile,the changes in the degree of browning,furoline and 5-hydroxymethylfurfural contents indicated that steam explosion enhanced or promoted the degree of Maillard reaction.Conclusion The steam pressure of 1.50 MPa and the holding time of 135 s were the optimal process parameters.Taken together,the results demonstrate that the optimized steam explosion treatment could effectively improve the functional properties of wheat bran and reduce the content of Maillard reaction intermediates,which has a favorable application prospect.
作者
王丹凤
祝梓淳
高珊
钟宇
WANG Dan-feng;ZHU Zi-chun;GAO Shan;ZHONG Yu(School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,China;Sichuan Research Institute,Shanghai Jiao Tong University,Chengdu 610213,China)
出处
《中国食物与营养》
2023年第9期16-21,共6页
Food and Nutrition in China
基金
“科技兴蒙”行动重点专项-巴彦淖尔国家农业高新技术产业示范区重点项目(项目编号:NMKJXM202209-2)
四川省科技计划资助(项目编号:2023YFSY0050)。
关键词
蒸汽爆破
麦麸
功能特性
美拉德反应
工艺优化
steam explosion
wheat bran
functional property
Maillard reaction
process optimization
