Improving storage property of wheat bran by steam explosion
文献类型：期刊论文
| 作者 | Kong, Feng1,2; Wang, Lan2; Chen, Hongzhang2; Zhao, Xuan2 |
| 刊名 | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
 |
| 出版日期 | 2020-07-21 |
| 页码 | 6 |
| 关键词 | enzymes inactivation steam explosion storage property wheat bran whole wheat flour |
| ISSN号 | 0950-5423 |
| DOI | 10.1111/ijfs.14630 |
| 英文摘要 | Steam explosion (SE) was exploited for stabilizing wheat bran (WB), and its effects on nutrients retention of WB were investigated. Result showed that SE could effectively inactivate lipase and peroxidase of WB at 0.8 MPa (170 degrees C) for 5 min while lipid and protein were not loss. Total flavonoids, phenolics contents, soluble dietary fibre content and DPPH radical scavenging activity in WB after SE increased by 198%, 83%, 27% and 21% respectively compared with those after conventional thermal sterilization (0.1 MPa (121 degrees C) for 20 min), while fatty acid value and peroxide value and insoluble dietary fibre content deceased by 21%, 75% and 24%, respectively. SE inhibited hydrolysis rancidity of wheat bran and reconstituted whole wheat flour (wholemeal) in the accelerated storage test. Therefore, SE may be a new efficient technology that could stabilize cereal bran and further promote its products development. |
| WOS关键词 | RHEOLOGICAL PROPERTIES ; ANTIOXIDANT ACTIVITY ; LIPID STABILITY ; LIPASE ACTIVITY ; INACTIVATION ; FLOUR ; PROFILES ; ENZYMES ; BARLEY ; DOUGH |
| 资助项目 | National Key Research and Development Program of China[2019YFB1503800] ; Transformational Technologies for Clean Energy and Demonstration (Strategic Priority Research Program of the Chinese Academy of Sciences)[No.XDA 21060300] |
| WOS研究方向 | Food Science & Technology |
| 语种 | 英语 |
| WOS记录号 | WOS:000550409900001 |
| 出版者 | WILEY |
| 资助机构 | National Key Research and Development Program of China ; Transformational Technologies for Clean Energy and Demonstration (Strategic Priority Research Program of the Chinese Academy of Sciences) |
| 源URL | [http://ir.ipe.ac.cn/handle/122111/41517]  |
| 专题 | 中国科学院过程工程研究所 |
| 通讯作者 | Wang, Lan |
| 作者单位 | 1.Univ Chinese Acad Sci, Beijing 100049, Peoples R China 2.Chinese Acad Sci, Inst Proc Engn, State Key Lab Biochem Engn, Beijing Key Lab Biomass Refining Engn, Beijing 100190, Peoples R China |
| 推荐引用方式 GB/T 7714 | Kong, Feng,Wang, Lan,Chen, Hongzhang,et al. Improving storage property of wheat bran by steam explosion[J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2020:6. |
| APA | Kong, Feng,Wang, Lan,Chen, Hongzhang,&Zhao, Xuan.(2020).Improving storage property of wheat bran by steam explosion.INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,6. |
| MLA | Kong, Feng,et al."Improving storage property of wheat bran by steam explosion".INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020):6. |
入库方式： OAI收割
来源：过程工程研究所
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