不同预处理方法对改善麦类麸皮营养特性的研究进展

Advances in pretreatment methods for improving nutritional properties of wheat bran

麦麸为面粉加工产业的副产物,富含多酚及多糖等活性成分,因其粗纤维含量高且难以被人体消化吸收,基本用作饲料,附加值非常低。近年来,全球新陈代谢疾病的威胁唤醒了更多人食用富含麸皮的天然食品,麸皮增值开发也逐渐成为研究的热点。该文从麦麸功能性营养组成,天然活性物质提取,面制品加工麸皮改性以及生物炼制等角度全面阐述了麦麸深加工的研究进展。未来麦麸的增值化利用需要依托现代固态发酵技术,挖掘我国传统酿造食品中有益微生物,以期为麸皮固态发酵提供丰富的菌种资源,结合混合发酵培养技术及发酵调控策略,进一步提升麸皮附加值。

Wheat bran is a by-product in flour processing industry and is rich in bioactive ingredients such as polyphenols and polysaccharides.Due to high crude fiber content and difficulty in digestion and absorption by human being,wheat bran is basically used as animal feed with very low added value.Recently,the global threat of metabolic diseases has awakened more people to consume natural foods which are rich in bran,and the development of value-added bran has gradually become a research hotspot.This review expounds the progress in wheat bran processing from the perspectives of functional nutrient composition,extraction of natural active components,modification of bran products for processing wheat flour,and biological refining.The value-added utilization of wheat bran in the future relies on modern solid-state fermentation technology,and the probiotics used in Chinese traditional brewed foods represent a rich resource for candidate strains.With the use of mixed fermentation technology and fermentation control strategies,the added value of bran will be further elevated.