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1.
小麦麸皮的利用   总被引:5,自引:0,他引:5  
小麦麸皮是小麦加工中的主要副产品,含有具有生理活性的膳食纤维和低聚糖,以及β-淀粉酶和植酸酶等成分。综合利用小麦麸皮具有高较高的经济价值和社会意义。  相似文献   

2.
主要围绕从小麦麸皮中提取木聚糖,而后利用木聚糖酶将其降解成低聚木糖以及提取木聚糖后的小麦麸皮蛋白质的利用等方面进行了叙述。对低聚木糖的研究现状、小麦麸皮中木聚糖的结构与组分、低聚木糖的制备工艺及低聚木糖生产用木聚糖酶进行了报道分析,此外,还对小麦蛋白质的研究现状和提取木聚糖后的小麦麸皮蛋白质的开发利用进行了阐述。得出结论:小麦麸皮中含有多种具有生理功能的有效成分,如将生物技术应用于其深加工.将几种成分依次提取出来加以利用,可提高小麦麸皮的经济价值,并且更加有效地充分利用现有资源。  相似文献   

3.
小麦麸皮是小麦加工过程中产生的副产物,含有众多的营养成分,如蛋白质、维生素、膳食纤维、酚类和多糖等。研究表明,小麦麸皮多糖具有预防糖尿病、降低血糖、提高免疫力、抗肿瘤等作用,在日常用品、保健食品和医药用品方面具有广阔的开发前景。小麦麸皮多糖提取方法和纯化方法不同,均会造成麸皮多糖结构上的差异,然而结构影响其生物活性。因此,探究小麦麸皮多糖的结构特征对揭示其生物活性作用具有重要意义。本文主要对近年来小麦麸皮多糖的提取方法、分离纯化、结构表征及生理功能等方面的研究进行阐述,同时探讨了小麦麸皮多糖结构与其生物活性之间的构效关系,并对小麦麸皮多糖目前存在的问题和应用前景进行展望,旨在为小麦麸皮多糖在保健和医药等方面的利用和研究提供理论依据和新的思路。  相似文献   

4.
小麦麸皮在食品中的应用初探   总被引:5,自引:0,他引:5  
小麦麸皮富含纤维素和半纤维素,还含有蛋白质,脂肪,糖和矿物质,有着广泛的开发利用价值。本文在阐述了小麦麸皮化学成份及功能的基础上,提出了麸皮作为食品添加剂和作为提高食品食物纤维强化剂的处理方法。  相似文献   

5.
含有小麦胚渣的酥脆饼干   总被引:4,自引:0,他引:4  
通过对含有小麦胚渣的酥脆饼干与普通酥脆饼干间的对比试验和对试验结果的分析,表明:含有3%~10%小麦胚渣的酥脆饼干与普通酥脆饼干相比较,在感官分析中并没有显著差别。关键词  相似文献   

6.
小麦胚的研究、开发与利用   总被引:10,自引:0,他引:10  
小麦胚中不仅含有丰富的脂肪和优质蛋白,而且含有多种功能性成分,如天然VE、多不饱和脂肪酸,二十八烷醇,谷胱甘肽,黄酮类物质等,具有天然,保健的特点,经过稳定化处理后,小麦胚可以开发成附加值比较高的食品配料或保健食品。  相似文献   

7.
小麦胚蛋白质的研究进展   总被引:3,自引:0,他引:3  
小麦胚中含有丰富油脂和蛋白质,且营养价值较高,为深度开发和利用脱脂小麦胚蛋白质资源,简述了小麦胚蛋白质的类型和功效,综述了小麦胚蛋白质的提取、加工处理对麦胚蛋白质的影响、谷胱甘肽的提取、麦胚凝集素的提取以及小麦胚蛋白质的应用等方面目前的国内外研究进展。  相似文献   

8.
小麦胚的提取及利用   总被引:5,自引:0,他引:5  
小麦胚的提取及利用宁夏华丰面粉厂(750002)陆龙小麦胚是小麦制粉的副产品,是一种纯天然的、不含任何人工合成添加剂的低价高级营养品,它是小麦的生命中枢,相当于人体胎盘的作用。小麦胚占小麦重量的1.4%~3.9%,含有麦粒中8%的蛋白质、20%的脂肪...  相似文献   

9.
小麦胚不仅含有丰富的脂肪和优质蛋白,而且富含多种功能性成分,因此具有较高的开发应用价值。但小麦胚水分和脂肪含量较高,特别是脂肪水解酶和脂肪氧化酶活性很强,在较高温度条件下不宜储藏,严重制约了小麦胚增值的空间。综述了近年来小麦胚稳定化处理的主要方式,介绍了流化床稳定化处理、湿热处理、挤压膨化、红外烘烤处理、连续式微波稳定化处理及γ辐照处理等小麦胚稳定化处理技术,通过分析比较不同处理方式的优缺点,以及处理前后小麦胚营养价值的变化,希望可以给小麦胚生产厂家提供技术参考。  相似文献   

10.
小麦麸皮富含纤维素和半纤维素,还含有蛋白质、脂肪、糖和矿物质,有着广泛的开发利用价值。本文在阐述了小麦麸皮化学成份及功能的基础上,提出了麸皮作为食品添加剂和作为提高食品食物纤维强化剂的处理方法。  相似文献   

11.
The effect of bran type, level of addition, particle size, addition of wheat germ, as well as other additives like improvers and dough conditioners, on the instrumental texture and baking quality of high-fiber toast bread (white pan bread) has been investigated. the specific loaf volume decreased significantly (3.45 cc/g) when the bran level was raised to 30%, but at 20% bran addition, the specific loaf volume was superior to that of the control bread. the specific loaf volume of test breads remained higher than the control bread up to a level of 7.5% wheat germ addition. Additives like ascorbic acid (50 ppm) and sodium stearoyl-2-lactylate (0.5%) further improved the baking quality of test bread samples. the objective texture values (measured as compression force, kg) indicated that the test bread with bran addition up to 20% and germ up to 7.5% possessed a softer texture (0.80 kg) than the control bread (1.02 kg). In comparison with control bread, the panelists gave higher sensory scores for all attributes of test bread samples containing up to 20% red coarse bran or up to 30% red fine bran. A similar trend in sensory quality of test samples containing up to 7.5% wheat germ was also observed. High-fiber toast bread made from white flour, equal proportions of coarse and fine bran at 20%, wheat germ at 7.5%, plus sodium stearoyl-2-lactylate at 0.5% levels, was found to possess softer texture and improved sensory quality than the whole wheat flour bread.  相似文献   

12.
Hard red winter (HRW) and hard red spring (HRS) wheat milling coproducts (bran, germ, shorts, and red dog) from three commercial flour mills and the Kansas State University pilot mill were evaluated for differences in physical, chemical, and thermal properties. the ranges of bulk density for bran, germ, and red dog determined at three moisture levels were 146.5 to 205.2 kgm?3, 269.2 to 400.6 kgm?3, and 298.9 to 398.1 kgm?3, respectively. the true density ranking order was: red dog >shorts = germ >bran, independently of the moisture level. Red dog had the smallest geometrical mean diameter with the highest variation (coefficient of variation of 23.8%). There was a significant (P < 0.05) difference among wheat blends and milling flows in the thickness of bran and germ at the same particle separation size. the image analysis study determined that the equivalent projected area diameter of bran at the same separation size was significantly (P < 0.05) larger than that of germ. the ratio between the equivalent projected area diameter and the particle thickness were within ranges of 15.7 to 37.6 for bran and 15.5 to 32.2 for germ particles. the chemical composition (ash, protein, lipids and fiber) ranges were determined for each coproduct. Ranges of thermal conductivity for bran, germ, shorts, and red dog were 0.049 to 0.074, 0.054 to 0.0907, 0.057 to 0.076, and 0.063 to 0.080 W(mK)?1, respectively. Specific heat of coproducts, measured with a differential scanning calorimeter, exhibited a wider range [1.08–1.94 kJ(kgK)?1] than that observed in whole wheat kernels and wheat flour. the variability observed among the samples was due to the different wheat sources and characteristic milling flows for the flour mills.  相似文献   

13.
马涛  马哲 《食品科技》2011,(11):149-151,156
利用数学模型制备米糠调和油,在此基础上以诱导时间为响应值,采用响应面分析法优化米糠油、花生油和小麦胚芽油的配比,使调和后的油脂不饱和脂肪酸组成更合理且氧化稳定性更好。实验结果表明当米糠油、小麦胚芽油、花生油的质量分数分别为49.6970%、10.4545%、40.8485%时,诱导时间最大,为6.31620 h。与优化前相比提高了29.85%。  相似文献   

14.
The total phenolic content (TPC), total antioxidant activity (TAA), 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) scavenging capacity, inhibition of coupled oxidation in a β‐carotene–linoleate model system, iron(II) chelation activity and inhibition of copper‐induced oxidation of human low‐density lipoprotein (hLDL) cholesterol of 80% ethanolic extracts of soft and hard winter wheat samples and their milling fractions, namely flour, germ, bran and shorts, were investigated. Soft wheat extracts examined demonstrated higher TPC and TAA compared to those of hard wheat extracts. The germ fraction possessed the highest TPC, followed by bran, shorts, whole grain and flour for both wheat types examined. The TAA of both wheat types showed similar results except that shorts performed better than bran in this assay. Free radical scavenging properties of whole grain and milling fractions of both soft and hard wheat samples were examined against DPPH radical. The germ and flour fractions demonstrated the highest and lowest DPPH radical scavenging activity, respectively, among wheat fractions. Wheat extracts were also efficient in preventing bleaching of β‐carotene, which is also known to be free radical mediated. In the iron(II) chelation assay the flour extracts demonstrated excellent activity, while the germ extracts showed a weak activity. The trends were similar in both soft and hard wheat for the iron(II) chelation assay. Wheat extracts also inhibited copper‐induced oxidation of hLDL. In LDL oxidation assay, wheat extracts performed better than the reference antioxidant, ferulic acid. Thus wheat phenolics may serve as effective antioxidative components as measured by in vitro techniques. Copyright © 2005 Society of Chemical Industry  相似文献   

15.
Postprandial hyperglycaemia is a primary risk factor in the development of Type 2 diabetes. α-Glucosidase inhibitors that reduce postprandial hyperglycaemia have a key role in the treatment of Type 2 pre-diabetic states and also have the potential to reduce the progression to complications of diabetes. Epidemiological studies showed that risk for Type 2 diabetes mellitus was decreased with consumption of whole grains. The bran and germ of whole wheat are major components of whole grain consumption and are widely accepted as important ingredients in many low glycaemic index (GI) foods. In this study, the α-glucosidase inhibitory activity of wheat bran and germ was investigated. The active compounds were screened using an in vitro enzyme-inhibitory assay guided fractionation. Potent α-glucosidase inhibitory compounds from wheat germ were identified as phosphatidic acids, 1,2-dilinoleoylglycero-3-phosphate and 1-palmitoyl-2-linoleoyl-glycero-3-phosphate. The low GI property of whole grain wheat could be attributed to these α-glucosidase inhibitory phosphatidic acids, which have the potential to prevent or treat Type 2 diabetes.  相似文献   

16.
Wheat, together with maize and rice, accounts to about 90% of the world's cereal production. During the milling process, wheat bran, besides other valuable compounds such as wheat germ and parts of the endosperm, remains as major by-product. Wheat bran is composed of various histological cell layers, called the pericarp, testa, hyaline and aleurone layer and its weight ratio to milled wheat is about 25%. Annually, over 650 million tons of wheat are produced in the world, of which more than 69% are used for food. The thereby accruing biomass of wheat bran can be estimated as 150 million tons, which are basically used in the feed industry. Even if numerous studies have investigated potential health benefits of consuming more whole grain foods, the addition of bran to existing food systems may confer difficulties in terms of processing, nutrition or sensory acceptance by consumers. This review will summarize state-of-the-art technological approaches such as mechanical, thermal or enzymatic treatment used to modify the functional properties of wheat bran and coincidently describe the impact on the food system.  相似文献   

17.
The distribution of protein, ash, lutein, tocopherols and tocotrienols in the germ, bran and endosperm portions was studied in seeds of two einkorn accessions and one bread wheat. The two einkorns showed a higher content of most compounds, but the distribution within the kernel was similar in both species. The germ fraction showed the highest concentration of protein, lutein, α-tocopherol, β-tocopherol and total tocols. Ash, α-tocotrienol and β-tocotrienol levels were highest in the bran fraction, although significant quantities were detected also in the germ and, for tocotrienols, in the flour.  相似文献   

18.
参考美国FDA制定的全谷物食品标准,在小麦粉中添加不同数量的新鲜麦胚和麸皮制作全麦面包,通过对面包的体积、形态、口感等感官品质的评定分析,确定全谷物原料在全麦面包中的最适添加量。制作的全麦面包产品,香气和味道好于普通面包,内部结构和表面形态正常,口感稍有粗糙。  相似文献   

19.
The purpose of this study was to determine how bitterness, roughness, color, perceived 6-n-propylthiouracil (PROP) intensity, and fungiform papillae density affect bread liking. To accomplish this, 78 subjects rated their liking for bread samples that were manipulated to vary independently in bitterness (provided by added wheat germ extract), roughness (provided by added bleached bran), and darkness (provided by added caramel color). The bitterness from added germ extract decreased bread liking. The roughness from the bleached bran increased bread liking; this increase was larger for subjects with higher fungiform papillae densities and was larger for subjects less sensitive to PROP.Added color decreased liking for subjects who preferred refined bread, but it increased liking for subjects who preferred whole wheat bread.  相似文献   

20.
Glycosidases isolated from the mill fractions made from soft and hard wheat grists were studied. α-Arabinosidase, α-galactosidase, β-galactosidase, β-glucosidase, β-glucuronidase, β-mannosidase and β-xylosidase activities in wheat flour, germ and bran were determined under standard dough conditions. There were no significant differences between the level of glycosidase activities from hard and soft grists. The level of a particular glycosidase activity was generally highest in the germ and lowest in the flour.  相似文献   

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