小麦糊粉层粉的挤压稳定化处理条件优化

靳灿灿; 温纪平; 朱慧雪

doi:10.16433/j.1673-2383.2021.01.003

小麦糊粉层粉的挤压稳定化处理条件优化

河南工业大学粮油食品学院, 河南郑州 450001

基金项目:

国家“十三五”重点研发计划项目（2018YFD0401001）

详细信息

作者简介:
靳灿灿(1993—),女,河南周口人,硕士研究生,研究方向为谷物加工理论与技术。

通讯作者:
温纪平,教授,E-mail:wjp1380@163.com。

中图分类号: TS211
计量
- 文章访问数: 62
- HTML全文浏览量: 0
- PDF下载量: 11
出版历程
- 收稿日期: 2020-08-15
- 网络出版日期: 2022-09-27

Optimization of extrusion and stabilization treatment conditions for wheat aleurone layer

College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China

摘要

摘要: 采用挤压的高温、高压、高剪切作用对小麦糊粉层粉进行稳定化处理，以期达到降低小麦糊粉层粉中脂肪酸值的效果。研究了挤压温度、物料水分含量、主机频率对小麦糊粉层粉中脂肪酸值的影响，采用正交试验设计优化挤压稳定化处理条件。结果表明：小麦糊粉层粉的最佳处理条件为挤压温度145℃、物料水分含量24%、主机频率18 Hz，此时降低脂肪酸值的效果最好。同时在有效降低小麦糊粉层粉中的脂肪酶活力、脂肪氧化酶活力、植酸含量、微生物菌落总数的情况下，还增加了小麦糊粉层粉的总膳食纤维含量、可溶性膳食纤维含量、总酚含量、总抗氧化能力以及小麦糊粉层粉的持水力、膨胀力。综上所述，挤压稳定化效果显著，优化后的处理条件能耗低、效果好，对小麦糊粉层粉的稳定化处理有一定的参考价值。
- 小麦糊粉层粉 /
- 挤压 /
- 稳定化 /
- 膳食纤维 /
- 抗氧化
Abstract: Wheat aleurone layer flour is a good source of nutrients, however, it has certain disadvantages due to relatively high levels of lipids and various microorganisms and enzymes, which would make wheat aleurone layer flour prone to oxidative rancidity, this oxidation will result in a poor palatability of wheat aleurone layer flour and a vain consumption of nutritional properties. Therefore, it is necessary to stabilize the wheat aleurone layer flour. Recently, a lot of researches on wheat aleurone layer flour were mainly focused on the separation and extraction of the aleurone layer, the nutritional quality, and the improvement of flavor. However, there are no relevant reports on the stabilization of wheat aleurone layer flour. In this study, the effect of extrusion treatment on stabilization of the wheat aleurone layer flour was investigated. This study aims to explore the effects of high temperature, high pressure and high shear of extrusion treatment on the free fatty acid value of wheat aleurone layer flour. The free fatty acid value in wheat aleurone layer flour was the dependent variable because it is a main indicator of wheat flour quality and a higher fatty acid value will greatly shorten the shelf life of the food. The optimal stabilization process was obtained by an orthogonal optimization experiment, including optimized extrusion temperature, material moisture content and frequency of the main engine. The results showed that the extrusion stabilization effect was significant (P< 0.05) and the most important influence factor on the degradation of free fatty acid in wheat aleurone layer flour was moisture content, followed by extrusion temperature and frequency of the main engine. Besides, the optimum conditions were selected during extrusion stabilization treatment, which was the extrusion temperature of 145℃, the material moisture content of 24%, and the host frequency of 18 Hz. Under the optimal condition, the free fatty acid value in wheat aleurone layer flour was the lowest(86 mg/100 g) and the degradation rate was as high as 74.71%. Furthermore, the activities of lipase and lipoxygenase, total number of microbial colonies and phytic acid content were also notably reduced, among which the activities of lipase and lipoxygenase decreased by 91.5% and 84.93%, respectively. Phytate is an anti-nutritional factor and its inactivation facilitate the absorption of desirable nutrients. Nevertheless, compared with the native sample, the content of total dietary fiber, soluble dietary fiber, pentosan, total phenol and antioxidant activity presented a remarkable increase (P< 0.05). With the improvement of safety, the nutritional properties of wheat aleurone layer flour also increased. In addition, the water holding capacity and swelling power were also obviously improved, so the commercial value of the end product will be increased when wheat aleurone layer flour is applied to food. Accordingly, extrusion processing could be developed as a novel and effective technology that could stabilize wheat aleurone layer flour and maintain/improve its nutritional functions at the same time, which will provide technical support for the stabilization of wheat aleurone layer flour and the application of wheat aleurone layer flour in food.
- wheat aleurone layer flour /
- extrusion /
- stabilization /
- dietary fiber /
- antioxidant

HTML全文

参考文献(34)

[1]	邓亚敏, 张泓, 胡宏海, 等.小麦糊粉层及其产品的开发应用研究进展[J].食品科技, 2019, 44(4):157-161.
[2]	ANDERSON J W, HANNA T J, PENG X, et al. Whole grain foods and heart disease risk[J]. Journal of the American college of nutrition, 2000, 19(3):291-299.
[3]	谭斌, 乔聪聪.中国全谷物食品产业的困境、机遇与发展思考[J].生物产业技术, 2019(6):64-74.
[4]	李维香, 尹艳梅, 曲良冉.小麦粉脂肪酸值测定方法的比较与优化[J].中国粮油学报, 2020, 35(9):163-167.
[5]	DOBLADO-MALDONADO A F, PIKE O A, SWELEY J C, et al. Key issues and challenges in whole wheat flour milling and storage[J]. Journal of cereal science, 2012, 56:119-126.
[6]	OLIVEIRA L C, SCHMIELE M, STEEL C. Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture[J]. LWT-Food science and technology, 2017, 75:261-270.
[7]	ORTOLAN F, BRITES L T G, MONTENEGRO F M, et al. Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of French-type bread elaborated from frozen dough[J]. Food research international, 2015, 76(3):402-409.
[8]	MOISIO T, FORSSELL P, PARTANEN R, et al. Reorganisation of starch, proteins and lipids in extrusion of oats[J]. Journal of cereal science, 2015, 64:48-55.
[9]	AKTAS-AKYILDIZ E, MASATCIOGLU M, KÖKSEL H. Effect of extrusion treatment on enzymatic hydrolysis of wheat bran[J]. Journal of cereal science, 2020, 93:102941.
[10]	MANUEL G, JESUS G, BONASTRE O. Effect of extruded wheat germ on dough rheology and bread quality[J]. Food and bioprocess technology, 2012(5):2409-2418.
[11]	吴晓娟, 吴伟.挤压稳定化对不同贮藏时间米糠制备米糠毛油品质的影响[J].中国油脂, 2018, 43(6):7-10, 15.
[12]	石彦国.大豆制品工艺学[M].北京:中国轻工业出版社,2005.
[13]	BUDDRICK O, JONES O A H, CORNELL H J, et al. The influence of fermentation processes and cereal grains in wholegrain bread on reducing phytate content[J]. Journal of cereal science, 2014, 59:3-8.
[14]	郑学玲, 李利民, 朱永义, 等.戊聚糖在小麦中的分布规律及其与灰分、白度相关性的研究[J].中国粮油学报, 2002, 17(6):19-22.
[15]	韩雪.挤压处理麸片回添粉的储藏及品质研究[D].郑州:河南工业大学, 2017.
[16]	李梦琴, 王跃, 赵杨, 等.小麦麸皮超高压处理条件优化及其微观结构观察[J].食品与机械, 2011, 27(4):10-14.
[17]	汪丽萍, 刘宏, 田晓红, 等.挤压处理对麸皮、胚芽及全麦粉品质的影响研究[J].食品工业科技, 2012, 33(16):141-144.
[18]	陈建宝.麦麸的挤压膨化加工及其对麦麸主要成分的影响研究[D].杭州:浙江工业大学, 2008.
[19]	蔡易辉.富胚小麦粉稳定化应用研究[D].郑州:河南工业大学, 2015.
[20]	MANUEL G, SARA J, ELENA R, et al. Effect of extruded wheat bran on dough rheology and bread quality[J]. LWT-Food science and technology, 2011, 44:2231-2237.
[21]	郭嘉.降低麦麸中植酸盐含量的途径及机理研究[D].无锡:江南大学, 2015.
[22]	GAJULA H, ALAVI S, ADHIKARI K, et al. Precooked bran-enriched wheat flour using extrusion:dietary fiber profile and sensory characteristics[J]. Journal of food science, 2008, 73(4):173-179.
[23]	GUALBERTO D G, BERGMAN C J, KAZEMZADEH M, et al. Effect of extrusion processing on the soluble and insoluble fiber, and phytic acid contents of cereal brans[J]. Plant foods for human nutrition, 1997, 51(3):187-198.
[24]	RASHID S, RAKHA A, ANJUM F M, et al. Effects of extrusion cooking on the dietary fibre content and water solubility index of wheat bran extrudates[J]. International journal of food science and technology, 2015, 50(7):1533-1537.
[25]	ANDERSSON A A M, ANDERSSON R, JONSALL A, et al. Effect of different extrusion parameters on dietary fiber in wheat bran and rye bran[J]. Journal of food science, 2017, 82(6):1344-1350.
[26]	SAQIB A, MUBARIK A, QASIM C, et al. Effects of water extractable and unextractable pentosans on dough and bread properties of hard wheat cultivars[J]. LWT-Food science and technology, 2018, 97:736-742.
[27]	TERESA D, JULIAN B, LAURA N. Structural modifications to water-soluble wheat bran arabinoxylan through milling and extrusion[J]. Carbohydrate polymers, 2020, 240:116328.
[28]	ROBIN F, DUBOIS C, PINEAU N, et al. Expansion mechanism of extruded foams supplemented with wheat bran[J]. Journal of food engineering, 2011, 107(1):80-89.
[29]	NOORT M W J, HAASTER D V, HEMERY Y, et al. The effect of particle size of wheat bran fractions on bread quality-Evidence for fibre-protein interactions[J]. Journal of cereal science, 2010, 52(1):59-64.
[30]	LIU R H. Whole grain phytochemicals and health[J]. Journal of cereal science, 2007, 46(3):732-737.
[31]	NURIA M A, ROBIN V D B, ROB H, et al. Ferulic acid from aleurone determines the antioxidant potency of wheat grain (Triticum aestivum L)[J]. Journal of agricultural and food chemistry, 2008, 56(14):5589-5594.
[32]	ROSA N N, DUFOUR C, LULLIEN-PELLERIN V, et al. Exposure or release of ferulic acid from wheat aleurone:Impact on its antioxidant capacity[J]. Food chemistry, 2013, 141(3):2355-2362.
[33]	LIYANA-PATHIRANA C M, SHAHIDI F. Importance of insoluble-bound phenolics to antioxidant properties of wheat[J]. Journal of agricultural and food chemistry, 2006, 54(4):1256-1264.
[34]	任顺成, 王凤雯, 李丹.小麦麸皮挤压膨化工艺研究[J].河南工业大学学报(自然科学版), 2019, 40(4):59-63.

施引文献(11)

期刊类型引用(8)

1.	王晨，吴卫国，赵俊杰，宋雪耐，廖卢艳，王燕. 螺杆转速与加水量对方便粥品质的影响. 中国食品学报. 2023(08): 296-305 . 百度学术
2.	牛永武，纪晨雪，王海军，胡浩杰，赵仁勇. 旋风涡流剪切分离技术生产的小麦糊粉层粉营养价值和安全性研究. 河南工业大学学报(自然科学版). 2022(01): 1-8 . 百度学术
3.	刘伟，刘倩楠，赵瑞璇，张良，胡宏海. 小麦糊粉层在食品加工中的应用与研究进展. 河南工业大学学报(自然科学版). 2022(01): 16-25 . 百度学术
4.	朱慧雪，温纪平，靳灿灿. 不同小麦糊粉层粉添加量对馒头品质的影响. 河南工业大学学报(自然科学版). 2022(02): 70-78 . 百度学术
5.	朱慧雪，温纪平，黄梦凡，刘帅，王静，展小彬. 挤压处理小麦糊粉层粉对面团及面包品质的影响. 食品与发酵工业. 2022(23): 235-241 . 百度学术
6.	郭新月，张美莉. 挤压膨化对燕麦麸皮物理特性的影响. 食品科技. 2021(08): 134-140 . 百度学术
7.	张弘，温纪平，刘帅，黄梦凡，王静. 小麦胚芽挤压膨化工艺研究. 食品科技. 2021(12): 148-154 . 百度学术
8.	朱慧雪，靳灿灿，温纪平. 挤压处理的小麦糊粉层粉添加量对小麦粉品质的影响. 河南工业大学学报(自然科学版). 2021(06): 39-47+56 . 百度学术