食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 食品化学 •    下一篇

发酵麦麸及其面包面团中木聚糖溶解性与酚酸释放研究

罗昆1,杨文丹1,马子琳1,张宾乐1,汤晓娟1,梁丽2,黄卫宁1   

  1. 1. 江南大学
    2. 江南大学食品学院
  • 收稿日期:2018-05-17 修回日期:2018-09-25 出版日期:2019-02-25 发布日期:2019-03-05
  • 通讯作者: 黄卫宁 E-mail:wnhuang@jiangnan.edu.cn
  • 基金资助:
    “十三五”国家重大专项;国家自然科学基金;国家自然科学基金;比利时国际合作项目

Studies on araboxylan solubilization and phenolic acid release of fermented wheat bran and corresponding bread dough

1, 1, 1, 1, 1, 1   

  • Received:2018-05-17 Revised:2018-09-25 Online:2019-02-25 Published:2019-03-05

摘要: 将发酵麦麸作为功能配料用于高膳食纤维面包面团制作,采用化学分析,高效液相色谱及离子色谱法分析麦麸发酵、面包制作过程及面包中阿拉伯木聚糖溶解性和酚类化合物释放。结果表明:随着发酵时间增加,麦麸中可溶性阿拉伯木聚糖(SAX)、游离酚及阿魏酸含量逐渐增加。发酵处理后,麦麸中游离阿拉伯糖、葡萄糖和果糖含量提升,水溶性阿拉伯木聚糖(WEAX)含量及分支度显著(p<0.05)提高。面包搅拌、醒发及烘焙过程中,阿拉伯木聚糖不断溶解,酚类化合物持续释放;富含发酵麦麸的面包中WEAX含量及分支度更高。模拟肠、胃消化后,富含发酵麦麸的面包中游离酚和阿魏酸含量更高,且吸收效果好。此外,发酵麦麸显著提高了面包的抗氧化活性。

关键词: 麦麸面包, 阿拉伯木聚糖, 酚酸, 体外消化, 抗氧化活性

Abstract: Fermented wheat bran, as functional ingredient, was used to high dietary fiber bread making. The chemical analysis, high performance liquid chromatography and ion chromatography were respectively used to analyze araboxylan solubilization and phenolic acid release during wheat bran fermentation, dough making and breads. The results indicated that soluble araboxylan (SAX), free phenols and ferulic acid contents increased gradually with fermentation proceeded. After fermentation treatment, free arabinose, glucose and fructose content increased; the content and branch degree of water extractable araboxylan (WEAX) were improved significantly (P<0.05). Araboxylan solubilization and phenols arose continuously during dough mixing, fermentation and baking; the content and branch degree of WEAX in fermented wheat bran enriched bread were higher. In vitro gastrointestinal digestion, the content and absorption rates of free phenols and ferulic acid in fermented wheat bran enriched bread was the highest. Moreover, fermented wheat bran significantly promoted antioxidant activity of breads.

Key words: Wheat bran bread, Araboxylan, Phenolic acid, Vitro gastrointestinal digestion, Antioxidant activity

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