发酵麦麸及其面包面团中阿拉伯木聚糖溶解性与酚酸释放研究

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(P0.05)。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。

Araboxylan Solubilization and Phenolic Acid Release from Fermented Wheat Bran and Bread Dough Incorporated with It

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.