食品与发酵工业 >

2026 , Vol. 52 >Issue 13: 212 - 220

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.045938

研究报告

碱高温协同蜗牛酶改性对麦麸不溶性膳食纤维结构及理化性质的影响

  • 王俊彤 ,
  • 侯雯雯 ,
  • 郑喜群 ,
  • 姜彩霞 ,
  • 胡昊 ,
  • 张智
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  • 1(黑龙江八一农垦大学 食品学院,黑龙江 大庆,163319)
    2(粮食副产物加工与利用教育部工程研究中心,黑龙江 大庆,163319)
    3(黑龙江省农产品加工与质量安全重点实验室,黑龙江 大庆,163319)
    4(黑龙江八一农垦大学国家杂粮工程技术研究中心,黑龙江 大庆,163319)
    5(黑龙江省北大荒米业集团有限公司,黑龙江 哈尔滨,150090)
第一作者:博士,讲师(郑喜群教授为通信作者,E-mail:zhengxiqun@126.com)

收稿日期: 2026-01-21

  修回日期: 2026-02-14

  网络出版日期: 2026-07-31

基金资助

“十四五”国家重点研发计划项目(2021YFD2100904);黑龙江省自然科学基金资助项目(YQ2020C036);黑龙江八一农垦大学学成、引进人才科研启动计划项目(XYB201916)

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Effects of combined alkali-heat and snailase modification on structure and physicochemical properties of insoluble dietary fiber from wheat bran

  • WANG Juntong ,
  • HOU Wenwen ,
  • ZHENG Xiqun ,
  • JIANG Caixia ,
  • HU Hao ,
  • ZHANG Zhi
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  • 1(College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China)
    2(Engineering Research Center of Processing and Utilization of Grain By-products, Ministry of Education, Daqing 163319, China)
    3(Key Laboratory of Agro-products Processing and Quality Safety of Heilongjiang Province, Daqing 163319, China)
    4(National Coarse Cereals Engineering Reseatch Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China)
    5(Heilongjiang Beidahuang Rice Industry Group Co. Ltd., Harbin 150090, China)

Received date: 2026-01-21

  Revised date: 2026-02-14

  Online published: 2026-07-31

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摘要

该研究以脱脂麦麸为原料,探讨了碱高温蒸煮处理、蜗牛酶处理及二者协同处理对麦麸不溶性膳食纤维(wheat bran insoluble dietary fiber,WBIDF)的得率、纯度、基本成分、结构及理化性质的影响。结果表明,碱高温协同蜗牛酶改性的WBIDF得率降低,但纯度显著提高至93.44%,其中纤维素含量显著增加,半纤维素和木质素含量显著降低。扫描电子显微镜和粒径结果表明,改性处理后WBIDF的微观结构更加多孔,粒径减小,比表面积增大,且协同改性效果最为明显。傅里叶变换红外光谱、X-射线衍射图谱和热重分析表明,协同改性处理使WBIDF在1 036 cm-1附近的吸收峰强度显著降低,结晶度增加,热稳定性增强。协同改性的WBIDF持水性、持油性和膨胀力分别是未改性WBIDF的1.34倍、1.23倍、2.22倍,葡萄糖吸附性提升至改性前的3.03倍,葡萄糖透析延迟指数从12.33%提升至34.33%。综上,碱高温协同蜗牛酶处理有效改善了WBIDF的结构和理化性质,为麦麸高值化利用提供理论依据。

关键词： 小麦麸皮; 不溶性膳食纤维; 碱高温; 蜗牛酶; 理化性质; 结构表征

本文引用格式

王俊彤 , 侯雯雯 , 郑喜群 , 姜彩霞 , 胡昊 , 张智 . 碱高温协同蜗牛酶改性对麦麸不溶性膳食纤维结构及理化性质的影响[J]. 食品与发酵工业, 2026 , 52(13) : 212 -220 . DOI: 10.13995/j.cnki.11-1802/ts.045938

Abstract

This study investigated the effects of alkaline high-temperature steaming, snailase treatment, and their combination on the properties of wheat bran insoluble dietary fiber (WBIDF) using defatted wheat bran.The combined modification significantly increased WBIDF purity to 93.44%, raising cellulose content while reducing hemicellulose and lignin levels.Microstructural analysis revealed a more porous structure with reduced particle size and increased surface area after treatment.Structural characterization indicated decreased absorption intensity at 1 036 cm-1, enhanced crystallinity, and improved thermal stability.The water-holding capacity, oil-holding capacity, and swelling capacity of the collaborative modified WBIDF are 1.34 times, 1.23 times, and 2.22 times that of the unmodified WBIDF, respectively.The glucose adsorption capacity has increased to 3.03 times that of before modification.The glucose dialysis retardation index has increased from 12.33% to 34.33%.These results demonstrated that combined alkaline and enzymatic modification effectively enhanced WBIDF structure and functionality, supporting its potential for high value applications.

Key words： wheat bran; insoluble dietary fiber; alkaline high-temperature; snailase; physicochemical properties; structural characterization

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