加工工艺对黑小麦麸皮戊聚糖组成与理化性质的影响

Effect of Processing Technology on Composition and Physicochemical Properties of Pentosans from Black-Grained Wheat Bran

以黑小麦麸皮为研究对象,采用挤压、微波-挤压加工工艺处理黑小麦麸皮,分别提取水溶性和水不溶性戊聚糖,并采用离子色谱、高效液相色谱和流变仪分析不同加工工艺条件下戊聚糖组成与理化性质的变化。结果表明:黑小麦麸皮经挤压、微波-挤压加工工艺处理后,水溶性戊聚糖得率增大,水不溶性戊聚糖得率减小,总戊聚糖得率由5.76%分别增加到6.43%和11.32%;不同戊聚糖组分的单糖组成主要由阿拉伯糖、木糖和葡萄糖以及微量半乳糖组成;挤压、微波-挤压处理后葡萄糖含量增加,水溶性戊聚糖的分支度逐步降低,水不溶性戊聚糖分支度逐步升高;各戊聚糖组分的相对分子质量和黏度随加工工艺处理均有所下降,结合态阿魏酸含量明显增加。研究结果表明,采用挤压、微波-挤压加工工艺处理黑小麦麸皮,有助于提高戊聚糖得率,增加水溶性戊聚糖的含量,可以进一步改善戊聚糖的理化性质。

Black-grained wheat bran,as the research subject,was processed by extrusion and microwave-extrusion processing techniques to extract water-soluble and water-insoluble pentosans,and ion chromatography,high performance liquid chromatography and rheometer were used to analyze the changes in the composition and physicochemical properties of pentosans under different processing conditions.After treatment with extrusion or microwave-extrusion,the results showed that the yields of water-soluble pentosans were increased,while the yields of water-insoluble pentosans decreased,and the yields of total pentosans were increased from 5.76%to 6.43%and 11.32%,respectively.The monosaccharide of pentosans consisted of arabinose,xylose,glucose and trace of galactose.Extrusion or microwave-extrusion treatment increased the glucose content,gradually decreased the branch degree of water-soluble pentosans and gradually increased the branch degree of water-insoluble pentosans.The relative molecular mass and viscosity of pentosans gradually decreased following the processing technology,and the content of bound ferulic acid was increased significantly.The study showed that using extrusion and microwave-extrusion processing technology to treat black-grained wheat bran could contribute to increase the yields of pentosans,increase the content of water-soluble pentosans,and further improve the physical and chemical properties of pentosans.