超微粉碎处理对麦麸粉功能及结构特性的影响

Effect of Superfine Grinding on Functional and Structural Properties of Wheat Bran

以麦麸皮为原料,经普通粉碎(1、3min)和超微粉碎(10、30min)两种处理方式得到4种不同粒径大小的麦麸粉,测定其功能及结构特性。探究了普通粉碎和超微粉碎两种处理对麦麸粉基本成分、持水性、持油性、吸水溶胀性、水溶性和阳离子交换能力以及微观结构方面的影响。结果表明:超微粉碎与普通粉碎相比,处理后麦麸粉粉体的持水性、持油性、吸水溶胀性、水溶性、阳离子交换能力均显著升高(P<0.05);超微粉碎后麦麸粉的粒径减小,粉体变得更加均匀;傅里叶变换红外光谱显示超微粉碎后麦麸粉中O-H等官能团的位置发生小幅度迁移,峰形略有变宽、吸收峰强度增加,但主要成分及结构未发生改变;DSC分析显示热稳定性增强。本研究旨在为小麦加工方式的拓展及麦麸的有效利用和富含膳食纤维食品的开发提供理论依据。

The functional and structural properties of wheat bran powders that pre-treated with ordinary grinding(1,3 min)and superfine grinding(10,30 min)were investigated.Aim of the current work was to explore the effects of ordinary grinding and superfine grinding treatments on the basic ingredients,water holding capacity,oil holding capacity,swelling property,water solubility,cation exchange capacity and microstructure.The result showed that after superfine grinding treatment of wheat bran,the water holding capacity,oil holding capacity,swelling property,water solubility and cation exchange capacity significantly increased(p<0.05).Simultaneously,the particle size of wheat bran decreased and the power became more uniform.Fourier transform infrared spectra showed that the position of hydroxyl groups in wheat bran shifted in a slightly range with a small enhanced peak width and absorption intensity.Nevertheless,there was no significant change in the composition or structure of wheat bran after grinding.DSC analysis showed that the thermal stability was enhanced.This study provides the theoretical basis for the effective use of wheat bran and the development of dietary fiber-rich foods.