Research progress of steam explosion technology in modification of food macromolecules

  • LIU Ruiqi ,
  • SONG Lianjun ,
  • SHEN Yue ,
  • ZHAO Qiuyan ,
  • QIAO Mingwu
Expand
  • 1(College of Food Science and technology,Henan Agricultural University,Zhengzhou 450002,China)
    2(Zhengzhou City Key Laboratory for Soybean Refined,Zhengzhou 450002,China)

Received date: 2021-03-11

  Revised date: 2021-04-01

  Online published: 2021-08-23

Abstract

Steam-explosion (SE) treatment is a new pretreatment technology for food raw materials,which environmental friendly and efficient.SE doesn’t need to add chemical reagents,it changes the structure of raw materials through high temperature and high pressure,improves the yield of effective components in raw materials,promotes the dissolution of food nutrients,and improves the processing characteristics and functional characteristics of products.The current paper reviews the principle of steam explosion,its influencing factors,and the current research status in the modification of food macro-molecule (dietary fiber,starch,functional polysaccharides,protein) in recent years,and putting forward the prospect of the development direction of SE in the food industry.We provide a reference for the wide-ranging applications of this technology in the food field.

Cite this article

LIU Ruiqi , SONG Lianjun , SHEN Yue , ZHAO Qiuyan , QIAO Mingwu . Research progress of steam explosion technology in modification of food macromolecules[J]. Food and Fermentation Industries, 2021 , 47(15) : 292 -297 . DOI: 10.13995/j.cnki.11-1802/ts.027248

References

[1] MANZANARES P,BALLESTEROS I,NEGRO M J,et al.Biological conversion of forage sorghum biomass to ethanol by steam explosion pretreatment and simultaneous hydrolysis and fermentation at high solid content[J].Biomass Conversion & Biorefinery,2012,2(2):123-132.
[2] PENG G,MOCHIDZUKI K,CHENG W,et al.Effects of different pretreatment strategies on corn stalk acidogenic fermentation using a microbial consortium[J].Bioresource Technology,2011,102(16):7 526-7 531.
[3] SIPOS B,KREUGER E,SUENSSON S E,et al.Steam pretreatment of dry and ensiled industrial hemp for ethanol production[J].Biomass & Bioenergy,2010,34(12):1 721-1 731.
[4] 张衍,韩鹏,刘和,等.蒸汽爆破对污泥和餐厨垃圾联合厌氧消化的促进效果[J].环境科学研究,2018,31(8):1 471-1 478.
ZHANG Y,HAN P,LIU H,et al.Enhancement of anaerobic co-digestion of sludge and food waste by steam explosion pretreatment[J].Research of Environmental Sciences,2018,31(8):1 471-1 478.
[5] 宋光富,李东亮,李刚,等.采用蒸汽爆破处理技术降低卷烟主流烟气中氨释放量的研究[J].中国烟草学报,2012,18(6):23-26.
SONG G F,LI D L,LI G,et al.Study on reduction of ammonia delivery in mainstream cigarette smoke by steam explosion[J].Acta Tabacaria Sinica,2012,18 (6):23-26.
[6] 段金廒,宿树兰,郭盛,等.中药废弃物的转化增效资源化模式及其研究与实践[J].中国中药杂志,2013,38(23):3 991-3 996.
DUAN J A,SU S L,GUO S,et al.Research practices of conversion efficiency of resources utilization model of castoff from Chinese material medica industrialization[J].China Journal of Chinese Materia Medica,2013,38(23):3 991-3 996.
[7] HORN S J,ESTEVEZ M M,NIELSEN H K,et al.Biogas production and saccharification of Salix pretreated at different steam explosion conditions[J].Bioresource Technology,2011,102(17):7 932-7 936.
[8] YU Z,ZHANG B,YU F,et al.A real explosion:The requirement of steam explosion pretreatment[J].Bioresource Technology,2012,121:335-341.
[9] VOHRA M,MANWAR J,MANMODE R,et al.Bioethanol production:Feedstock and current technologies[J].Journal of Environmental Chemical Engineering,2014,2(1):573-584.
[10] ZHAO Z M,WANG L,CHEN H Z.A novel steam explosion sterilization improving solid-state fermentation performance[J].Bioresource Technology,2015,192:547-555.
[11] ELLEUCH M,BEDIGIAN D,ROISEUX O,et al.Dietary fibre and fibre-rich by-products of food processing:Characterisation,technological functionality and commercial applications:A review[J].Food Chemistry,2010,124(2):411-421.
[12] HU L,GUO J, ZHU X,et al.Effect of steam explosion on nutritional composition and antioxidative activities of okra seed and its application in gluten-free cookies[J].Food Science & Nutrition,2020(4).DOI:10.1002/fsn3.1739.
[13] WANG T,LIANG X,RAN J,et al.Response surface methodology for optimisation of soluble dietary fibre extraction from sweet potato residue modified by steam explosion[J].International Journal of Food Science & Technology,2017,52(3):741-747.
[14] WANG L,XU H G,YUAN F,et al.Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking[J].Food Chemistry,2015,185:90-98.
[15] 何晓琴,刘昕,李苇舟,等.蒸汽爆破预处理苦荞麸皮膳食纤维改性分析[J/OL].食品科学:1-11[2020-12-17].
HE X Q,LIU X,LI W Z,et al.Steam explosion pretreatment of tartary buckwheat bran dietary fiber modification analysis[J/OL].Food Science:1-11.
[16] CHEN Y,YE R,YIN L,et al.Novel blasting extrusion processing improved the physicochemical properties of soluble dietary fiber from soybean residue and in vivo evaluation[J].Journal of Food Engineering,2014,120(120):1-8.
[17] LI B Y,ZHENG B D,ZENG S X,et al.Preparation of resistant starch from purple sweet potato by autoclave combined with enzyme method[J].Chinese Journal of Tropical Crops,2015,36(7):1 330-1 335
[18] 何晓琴,李苇舟,夏晓霞,等.蒸汽爆破预处理的苦荞麸皮不溶性膳食纤维理化特性及结构研究[J].食品与发酵工业,2020,46(18):47-53.
HE X Q,LI W Z,XIA X X,et al.Study on physical and chemical properties and structure of insoluble dietary fiber from tartary buckwheat bran pretreated by steam explosion[J].Food and Fermentation Industry,2020,46 (18):47-53.
[19] LI G,CHEN M,LI F,et al.Effect of steam explosion pre-treatment on molecular structure of sweet potato starch[J].Tropical Journal of Pharmaceutical Research,2017,16(5):1 113.
[20] KOBAYASHI F,SAWADA T,NAKAMURA Y,et al.Saccharification and alcohol fermentation in starch solution of steam-exploded potato[J].Applied Biochemistry and Biotechnology,1998,69(3):177-189.
[21] 李飞. 蒸汽爆破法抗消化甘薯淀粉制备研究[D].新乡:河南科技学院,2016.
LI F.Study on Preparation of Anti-digestion Sweet Potato Starch by Steam Explosion[D].Xinxiang:Henan Institute of Science and Technology,2016.
[22] 曹芳芳. 小麦纤维对小麦淀粉糊化和老化特性的影响研究[D].郑州:河南农业大学,2019.
CAO F F.Effect of wheat fiber on gelatinization and aging characteristics of wheat starch[D].Zhengzhou:Henan Agricultural University,2019.
[23] 何晓琴,李苇舟,李富华,等.蒸汽爆破预处理在农产品加工副产物综合利用中的应用[J].食品与发酵工业,2019,45(8):252-257.
HE X Q,LI W Z,LI F H,et al.Application of steam blasting pretreatment in comprehensive utilization of by-products in agricultural products processing[J].Food and Fermentation Industry,2019,45(8):252-257.
[24] 李光磊,张国丛,刘本国,等.蒸汽爆破处理对籼米淀粉分子结构的影响[J].现代食品科技,2014,30(7):136-141.
LI G L,ZHANG G C,LIU B G,et al.Effect of steam explosion treatment on molecular structure of indica rice starch[J].Modern Food Science and Technology,2014,30(7):136-141.
[25] YUN L,LI D,YANG L,et al.Hot water extraction and artificial simulated gastrointestinal digestion of wheat germ polysaccharide[J].International Journal of Biological Macromolecules,2019,123:174-181.
[26] 马晓彬,张丽芬,徐玉亭,等.多糖超声物理改性的研究进展[J].中国食品学报,2015,15(10):163-169.
MA X B,ZHANG L F,XU Y T,et al.Research Progress in Ultrasonic Physical Modification of Polysaccharides[J].Chinese Journal of Food Science,2015,15 (10):163-169.
[27] 杨亚皇.蒸汽爆破对紫甘薯活性组分理化性质及抑菌特性的影响[D].洛阳:河南科技大学,2019.
YANG Y H.Effect of steam explosion on physical and chemical properties and antibacterial properties of active components of purple sweet potato[D].Luoyang:Henan University of Science and Technology,2019.
[28] 舒媛, 刘安军,王丽霞.山药多糖结合蛋白质对抗氧化作用的影响[J].食品研究与开发,2006,27(11):39-42.
SHU Y,LIU A J,WANG L X.Effect of yam polysaccharide binding protein on antioxidation[J].Food Research and Development,2006,27 (11):39-42.
[29] SUI W,XIAO Y,LIU R,et al.Steam explosion modification on tea waste to enhance bioactive compounds’ extractability and antioxidant capacity of extracts[J].Journal of Food Engineering,2019,261(11):51-59.
[30] PAN H,ZHANG Z,ZHANG Y,et al.Optimization of Steam Explosion Process Condition for Extracting Polysaccharides from Pseudostellaria heterophylla by Response Surface Methodology[J].Agricultural Science &Technology,2020,21(2):41-46.
[31] 胡蕾,叶鹏,彭子木,等.蒸汽爆破麦胚多糖提取工艺优化及其理化性质研究[J].食品工业科技,2021,42(1):149-155.
HU L,YE P,PENG Z M,et al.Optimization of extraction process and study on physical and chemical properties of polysaccharide from wheat germ by steam explosion[J].Food Industry Science and Technology,2021,42(1):149-155.
[32] 易军鹏,王赛,李欣,等.蒸汽爆破提取牛膝多糖工艺优化及抗氧化性研究[J].食品与机械,2018,34(6):145-151.
YI J P,WANG S,LI X,et al.Optimization of steam explosion extraction process and antioxidant activity of Achyranthes bidentata polysaccharide[J].Food and Machinery,2018,34(6):145-151.
[33] YAN X,YE R,CHEN Y.Blasting extrusion processing:the increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran[J].Food Chemistry,2015,180:106-115.
[34] ZHANG Y,YANG R,ZHANG W,et al.Structural characterization and physicochemical properties of protein extracted from soybean meal assisted by steam flash-explosion with dilute acid soaking[J].Food Chemistry,2017,219:48-53.
[35] 张燕鹏,杨瑞金,华霄,等.凝胶电泳法研究蒸汽爆破对高温豆粕中蛋白质结构的影响[J].中国油脂,2013,38(12):76-79.
ZHANG Y P,YANG R J,HUA X,et al.Effect of steam explosion on protein structure in high temperature soybean meal by gel electrophoresis[J].China Oil and Oil,2013,38(12):76-79.
[36] 那治国,佟锰,张岚,等.蒸汽闪爆处理对米糠粕中蛋白质功能特性的影响[J].食品科技,2019,44(11):206-212.
NA Z G,TONG M,ZHANG L,et al.Effect of steam flash explosion treatment on functional characteristics of protein in rice bran meal[J].Food Science and Technology,2019,44(11):206-212.
[37] ZHANG Y,YANG R,ZHAO W,et al.Application of high density steam flash-explosion in protein extraction of soybean meal[J].Journal of Food Engineering,2013,116(2):430-435.
[38] 张燕鹏,杨瑞金,华霄,等.蒸汽爆破辅助提取高温豆粕中的蛋白质[J].食品与发酵工业,2013,39(1):190-193.
ZHANG Y P,YANG R J,HUA X,et al.Steam explosion assisted extraction of protein from high temperature soybean meal[J].Food and Fermentation Industry,2013,39(1):190-193.
[39] 张善英,徐鲁平,郑丽丽,等.蒸汽爆破辅助提取油茶籽蛋白及其功能性质分析[J].中国油脂,2019,44(9):47-53.
ZHANG S Y,XU L P,ZHENG L L,et al.Steam explosion assisted extraction and functional properties analysis of Camellia oleifera seed protein[J].China Oil and Oil,2019,44(9):47-53.
Outlines

/