食品与发酵工业 >

2025 , Vol. 51 >Issue 16: 81 - 89

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040593

研究报告

改性方法对黑小麦麸皮戊聚糖理化性质和功能特性的影响

  • 朱慧慧 ,
  • 郭佳怡 ,
  • 刘瑞 ,
  • 李楠 ,
  • 孙元琳
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  • 1(山西农业大学 食品科学与工程学院,山西 太谷,030801)
    2(运城学院 生命科学系,山西 运城,044000)
    3(山西省特优农产品梯次高值利用技术创新中心,山西 运城,044000)
第一作者:硕士研究生(孙元琳教授为通信作者,E-mail:sylwts@aliyun.com)

收稿日期: 2024-07-28

  修回日期: 2024-12-20

  网络出版日期: 2025-08-29

基金资助

国家自然科学基金项目(32072222);山西省技术创新中心基地项目(202404010920021)

收起

Effects of modification methods on physicochemical properties and functional properties of pentosan from black wheat bran

  • ZHU Huihui ,
  • GUO Jiayi ,
  • LIU Rui ,
  • LI Nan ,
  • SUN Yuanlin
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  • 1(College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China)
    2(Life Science Department, Yuncheng University, Yuncheng 044000, China)
    3(Shanxi Technology Innovation Center of High Value-Added Echelon Utilization of Premium Agro-Products, Yuncheng 044000, China)

Received date: 2024-07-28

  Revised date: 2024-12-20

  Online published: 2025-08-29

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摘要

以黑小麦麸皮为原料,对其进行微波-挤压和微波-挤压-酶解处理,采用水法和碱法提取戊聚糖,探究改性方法对戊聚糖理化性质和功能活性的影响。结果显示,各戊聚糖组分均主要由阿拉伯糖(arabinose,Ara)、木糖(xylose,Xyl)、葡萄糖(glucose,Glc)以及微量半乳糖(galactose,Gal)组成,改性后戊聚糖组分中Ara和Xyl含量降低,Glc含量增加。戊聚糖组分的相对分子质量随着改性处理有所下降,其微观结构变得疏松多孔,表面粗糙,颗粒化或碎片化明显。改性后戊聚糖的理化性质得到改善,体外抗氧化、降糖降脂活性显著增强。微波-挤压-酶解碱提组分的亚硝酸根离子吸附能力、自由基清除能力和总还原能力最强。体外降血糖结果显示,微波-挤压-酶解碱提组分的α-葡萄糖苷酶抑制率最高,较未处理组分提高了69%;微波-挤压-酶解水提组分的α-淀粉酶率最高为49.77%。此外,微波-挤压-酶解水提组分对牛磺胆酸钠的吸附率最高为65.62%,是未处理组分的2.08倍。综上,微波-挤压-酶解处理能有效改善戊聚糖的理化性质和功能活性,为黑小麦麸皮资源的利用及其功能食品研发提供理论依据。

关键词： 黑小麦麸皮; 戊聚糖; 改性; 理化性质; 功能特性

本文引用格式

朱慧慧 , 郭佳怡 , 刘瑞 , 李楠 , 孙元琳 . 改性方法对黑小麦麸皮戊聚糖理化性质和功能特性的影响[J]. 食品与发酵工业, 2025 , 51(16) : 81 -89 . DOI: 10.13995/j.cnki.11-1802/ts.040593

Abstract

Using black wheat bran as raw material, treated it by microwave-extrusion and microwave-extrusion-enzymatic hydrolysis,The pentosan of black wheat bran was extracted by water method and alkali method, and the effects of modification methods on the physicochemical properties and functional activity of pentosan were investigated.Results showed that each pentosan component was mainly composed of Ara, Xyl, Glc, and trace Gal.After modification, the content of Ara and Xyl in the pentosan fraction decreased, and the content of Glc increased.The relative molecular mass of pentosan components decreased with the modification treatment, and its microstructure became loose and porous, the surface was rough, and the granulation or fragmentation was obvious.The physical and chemical properties of the modified pentosan were improved, and the antioxidant, hypoglycemic, and lipid-lowering activities in vitro were significantly enhanced.The microwave-extrusion-enzymatic alkali extraction components had the strongest nitrite ion adsorption capacity, free radical scavenging ability, and total reduction ability.The results of hypoglycemic in vitro showed that the α-glucosidase inhibition rate of the microwave-extrusion-enzymatic alkali extraction component was the highest, which was 69% higher than that of the untreated component.The highest α-amylase rate of microwave-extrusion-enzymatic water extraction components was 49.77%.In addition, the highest adsorption rate of sodium taurocholate by microwave-extrusion-enzymatic hydrolysis was 65.62%, which was 2.08 times that of untreated components.In summary, microwave-extrusion-enzymatic treatment can effectively improve the physicochemical properties and functional activity of pentosan, and provide a theoretical basis for the utilization of black wheat bran resources and the development of functional foods.

Key words： black wheat bran; pentosan; modification; physicochemical properties; functional characteristics

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