麦麸及麦麸膳食纤维常规粉碎和超微粉碎物化特性比较

为明确普通粉碎和超微粉碎对麦麸和麦麸膳食纤维物化特性影响,对处理后的麦麸和麦麸膳食纤维持水性、持油性、吸水膨胀性、黏度、阳离子交换能力及对油脂、胆固醇、胆酸钠和葡萄糖吸附能力进行了测定。结果表明:麦麸膳食纤维比麦麸具有更高的WHC和OHC,而超微粉碎处理可进一步提升麦麸膳食纤维WHC和OHC,分别为4.99 g/g和6.30 g/g;在胆酸钠浓度为3 mg/mL时,超微粉碎麦麸及麦麸膳食纤维胆酸钠吸附量最高,分别为40.58 mg/g和46.08 mg/g;在葡萄糖浓度为50～100 mmol/L范围内,超微粉碎后麦麸及麦麸膳食纤维葡萄糖吸附量亦明显上升。pH7时,普通粉碎处理后麦麸胆固醇吸附能力低于麦麸膳食纤维,而超微粉碎处理后麦麸胆固醇吸附能力高于麦麸膳食纤维。普通粉碎的麦麸对不饱和脂肪酸和饱和脂肪酸吸附量最高,分别达到1.56 g/g和1.13g/g。研究表明麦麸及麦麸膳食纤维表通过处理后现出不同物化特性,这将为麦麸食品化利用及对食品体系物化特性影响提供理论依据。

Comparison of Physicochemical Properties of Wheat Bran and Its Dietary Fiber Subjected to Conventional Crushing and Superfine Grinding

To compare clarify the effect of ordinary crushing and superfine grinding on the physicochemical properties of wheat bran and wheat bran dietary fiber, the water-holding capacity (WHC), oil-holding capacity (OWC), water-swelling capacity, viscosity, cation exchange capacity, and adsorption capacitiesfor lipids, cholesterol, bile salts and glucose were determined. The results showed that wheat bran dietary fiber had higher WHC and OWC than wheat bran. Superfine grinding could further increase the WHC and OWC of wheat bran dietary fiber (4.99 mg/g and 6.30 mg/g, respectively). At a sodium bile acid concentration of 3 mg/mL, the capacities of ultrafine wheat bran and wheat bran dietary fiber for sodiumbile acid absorption were the highest (40.58 mg/g and 46.08 mg/g, respectively). The absorption capacities of wheat bran and wheat bran dietary fiberfor glucose (in the range of 50~100 mmol/L) increased significantly after superfine grinding. At pH 7, the cholesterol absorption capacity of wheat bran subjected to conventional crushing was lower than that of conventionally crushed wheat bran dietary fiber, whilst the cholesterol absorption capacity of wheat bran after ultrafine grinding was higher than that of ultrafine wheat bran dietary fiber. The conventionally crushed wheat bran had the highest adsorption capacities for unsaturated fatty acids and saturated fatty acids (1.56 g/g and 1.13 g/g, respectively).This research showed that the wheat bran and the wheat bran dietary fiber table exhibited different physicochemical properties after the treatments, which provides a theoretical basis for the food utilization of wheat bran and studies onits influences on the physicochemical properties of the resulting food systems.