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Steam Explosion Pretreatment for Improving Wheat Bran Extrusion Capacity

文献类型：期刊论文

作者Wang, Lan1,2; Pang, Tairan1,2; Kong, Feng1,2; Chen, Hongzhang1,2
刊名FOODS
出版日期2022-09-01
卷号11期号:18页码:9
关键词steam explosion wheat bran dietary fiber extrusion capacity
DOI10.3390/foods11182850
英文摘要Extrusion improves the texture of wheat bran and enhances its product edibility, making it a promising processing method. However, the extrusion performance of wheat bran without any treatment is not satisfactory and limits the utilization of wheat bran in food processing. In this study, steam explosion pretreatment was used to treat wheat bran to investigate its promotion of wheat bran extrusion. The results showed that steam explosion could increase the extrusion ratio of wheat bran extrudate by 36%. Grinding the steam-exploded wheat bran extrudate yields wheat bran flour with smaller particle sizes and higher cell wall breakage. Fourier transform infrared spectroscopy and chemical composition results revealed that steam explosion degraded insoluble dietary fiber and disrupted the dense structure of the cell wall in wheat bran. The water-extracted arabinoxylan and soluble dietary fiber content of steam-exploded wheat bran were 13.95% and 7.47%, respectively, improved by 1567.42% and 241.75% compared to untreated samples. The total phenol and flavonoid contents, water solubility index, and cation exchange capacity of steam-exploded wheat bran extrudate were all superior to raw wheat bran extrudate. In summary, this study demonstrates that steam explosion improves the extrusion capacity of wheat bran and facilitates its utilization.
WOS关键词PARTICLE-SIZE ; PHYSICOCHEMICAL PROPERTIES ; DIETARY FIBER ; MECHANICAL-PROPERTIES ; CHEMICAL-COMPOSITION ; SPECTROSCOPY ; ANTIOXIDANT ; HYDROLYSIS ; PROTEIN ; POWDER
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)[XDA 21060300]
WOS研究方向Food Science & Technology
语种英语
WOS记录号WOS:000859437000001
出版者MDPI
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/122111/54856]  
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.Chinese Acad Sci, Inst Proc Engn, State Key Lab Biochem Engn, Beijing Key Lab Biomass Refining Engn, 1 Bei Er Jie, Beijing 100190, Peoples R China
2.Univ Chinese Acad Sci, 19 A Yuquan Rd, Beijing 100049, Peoples R China
推荐引用方式
GB/T 7714		 Wang, Lan,Pang, Tairan,Kong, Feng,et al. Steam Explosion Pretreatment for Improving Wheat Bran Extrusion Capacity[J]. FOODS,2022,11(18):9.
APA Wang, Lan,Pang, Tairan,Kong, Feng,&Chen, Hongzhang.(2022).Steam Explosion Pretreatment for Improving Wheat Bran Extrusion Capacity.FOODS,11(18),9.
MLA Wang, Lan,et al."Steam Explosion Pretreatment for Improving Wheat Bran Extrusion Capacity".FOODS 11.18(2022):9.

入库方式： OAI收割

来源：过程工程研究所

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