蒸汽爆破技术在食品原料预处理中的应用研究进展
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摘要
蒸汽爆破技术是一种新兴的原料预处理方式,该方法不需添加化学试剂,通过高温高压改变原料结构,提高原料中有效成分得率,绿色环保且高效。本文综述了近年来有关蒸汽爆破技术在食品原料预处理中的应用研究进展,包括其对食品原料中营养组分、功能成分及理化性质的影响,以期为该技术在食品领域更广泛的应用提供参考。
Steam explosion technology is an emerging raw material pretreatment method,green and efficient.It does not need to add chemical reagents,but can change the structure of food raw materials and improve the yield of effective components by high temperature and high pressure.This article reviewed the recent advances in the application of steam explosion technology in pretreatment of food raw material,including its effects on the nutritional components,functional ingredients and physical and chemical properties of food raw materials,and provided a valuable reference for the wider application of the technology in future food processing.
Steam explosion technology is an emerging raw material pretreatment method,green and efficient.It does not need to add chemical reagents,but can change the structure of food raw materials and improve the yield of effective components by high temperature and high pressure.This article reviewed the recent advances in the application of steam explosion technology in pretreatment of food raw material,including its effects on the nutritional components,functional ingredients and physical and chemical properties of food raw materials,and provided a valuable reference for the wider application of the technology in future food processing.
引文
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[3]王堃,蒋建新,宋先亮.蒸汽爆破预处理木质纤维素及其生物转化研究进展[J].生物质化学工程,2006,40(6):37-42.
[4]Viola E,Zimbardi F,Cardinale M,et al.Processing cereal straws by steam explosion in a pilot plant to enhance digestibility in ruminants[J].Bioresource Technology,2008,99:681-689.
[5]张棋.粉葛蒸汽爆破处理及其化学成分变化研究[D].洛阳:河南科技大学,2016.
[6]王许涛.生物纤维原料汽爆预处理技术与应用研究[D].郑州:河南农业大学,2008.
[7]Yu Z D,Zhang B L,Yu F Q,et al.A real explosion:The requirement of steam explosion pretreatment[J].Bioresource Technology,2012,121:335-341.
[8]Anderson J W,Baird P,Davis Jr R H,et al.Health benefits of dietary fiber[J].Nutrition Reviews,2009,67(4):188-205.
[9]王田林.蒸汽爆破技术对甘薯渣膳食纤维改性研究[D].新乡:河南科技学院,2017.
[10]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.
[11]Aktas-Akyildiz E,Mattila O,Sozer N,et al.Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran[J].Journal of Cereal Science,2017,78:25-32.
[12]孙俊良,杜寒梅,梁新红,等.响应面法优化蒸汽爆破技术提取苹果果胶工艺[J].食品科学,2017,38(14):270-275.
[13]康芳芳.蒸汽爆破处理对豆渣理化特性的影响及在饼干中的应用研究[D].新乡:河南科技学院,2017.
[14]范丽,徐勇,勇强,等.蒸汽爆破强度对玉米芯酶水解制备低聚木糖的影响[J].食品科学,2012,33(22):39-43.
[15]周玉恒,陈海珊,蔡爱华,等.蒸汽爆破对甘蔗叶酶法制备低聚木糖的影响[J].食品与发酵工业,2011,37(2):94-98.
[16]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.
[17]江露,汪善良.反相高效液相色谱法测定植物油中苯并芘的研究[J].食品科学技术学报,2017,35(5):91-94.
[18]赵自通,郝莉花,李宇键,等.复合植物水解酶提取花生油脂体工艺研究[J].食品科学技术学报,2017,35(3):31-35.
[19]易军鹏,李冰,张棋,等.蒸汽爆破处理对亚麻籽油脂肪酸组成的影响[J].中国粮油学报,2017,32(9):88-93.
[20]Ni S S,Zhao W,Zhang Y Q,et al.Efficient and eco-friendly extraction of corn germ oil using aqueous ethanol solution assisted by steam explosion[J].J Food Sci Technol,2016,53(4):2108
[21]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.
[22]龚凌霄.青稞全谷物及其防治代谢综合征的作用研究[D].杭州:浙江大学,2013.
[23]王娟,余少文.花粉的营养成分、结构及破壁方法[J].食品研究与开发,2007,28(8):150-153.
[24]倪辉,蔡慧农,吴黎明,等.利用蒸汽爆破法破壁花粉的技术[J].农业工程学报,2010(5):367-372.
[25]张棋,易军鹏,李欣,等.蒸汽爆破预处理对粉葛总黄酮及抗氧化性的影响[J].食品科学,2016,37(9):40-44.
[26]靳羽慧,刘长忠,徐响,等.蒸汽爆破对豆渣中大豆异黄酮的影响研究[J].中国粮油学报,2017,32(10):16-20.
[27]原义涛,陈洪章.蒸汽爆破技术在麻黄碱提取中的应用[J].中国药科大学学报,2006,36:414-416.
[28]Chen Y S,Zhang R T,Liu C,et al.Enhancing antioxidant activity and antiproliferation of wheat bran through steam flash explosion[J].Journal of Science and Technology,2016,53(7):3028-3034.
[29]Gong L X,Huang L L,Zhang Y.Effect of steam explosion treatment on barley bran phenolic compounds and antioxidant capacity[J].Journal of Agricultural and Food Chemistry,2012,60:7177-7184.
[30]Liu L Y,Zhao M L,Liu X X,et al.Effect of steam explosion-assisted extraction on phenolic acid profiles and antioxidant properties of wheat bran[J].Journal of the Science of Food Agric ulture,2016,96:3484-3491.
[31]张瑞婷.蒸汽爆破对麦麸多酚组成及其抗氧化活性的影响[D].洛阳:河南工业大学,2016.
[32]Kurosumi A,Sasaki C,Kumada K,et al.Novel extraction method of antioxidant compounds from Sasa palmate(Bean)Nakai using steam explosion[J].Process Biochemistry,2007,42,1449-1453.
[33]Conde E,Cara C,Moure A,et al.Antioxidant activity of the phenolic compounds released by hydrothermal treatments of olive tree pruning[J].Food Chemistry,2009,114,806-812.
[34]Batra P,Sharma A K.Anti-cancer potential of flavonoids:recent trends and future perspectives[J].Biotech,2013,3(6):439-459.
[35]刘一杰,薛永常.植物黄酮类化合物的研究进展[J].中国生物工程杂志,2016,36(9):81-86.
[36]Chen G Z,Chen H Z.Extraction and deglycosylation of flavonoids from sumac fruits using steam explosion[J].Food Chemistry,2011,126:1934-1938.
[37]韩克.马铃薯膳食纤维理化性质及其加工研究[D].杨凌:西北农林科技大学,2017.
[38]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.
[39]Li G L,Chen M X,Li F,et al.Effect of steam explosion pretreatment on molecular structure of sweet potato starch[J].Tropical Journal of Pharmaceutical Research,2017,16(5):1113-1119.
[40]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.
[2]闫军,冯连勋.蒸汽爆破技术的研究[J].现代农业科技,2009,(11):278-280.
[3]王堃,蒋建新,宋先亮.蒸汽爆破预处理木质纤维素及其生物转化研究进展[J].生物质化学工程,2006,40(6):37-42.
[4]Viola E,Zimbardi F,Cardinale M,et al.Processing cereal straws by steam explosion in a pilot plant to enhance digestibility in ruminants[J].Bioresource Technology,2008,99:681-689.
[5]张棋.粉葛蒸汽爆破处理及其化学成分变化研究[D].洛阳:河南科技大学,2016.
[6]王许涛.生物纤维原料汽爆预处理技术与应用研究[D].郑州:河南农业大学,2008.
[7]Yu Z D,Zhang B L,Yu F Q,et al.A real explosion:The requirement of steam explosion pretreatment[J].Bioresource Technology,2012,121:335-341.
[8]Anderson J W,Baird P,Davis Jr R H,et al.Health benefits of dietary fiber[J].Nutrition Reviews,2009,67(4):188-205.
[9]王田林.蒸汽爆破技术对甘薯渣膳食纤维改性研究[D].新乡:河南科技学院,2017.
[10]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.
[11]Aktas-Akyildiz E,Mattila O,Sozer N,et al.Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran[J].Journal of Cereal Science,2017,78:25-32.
[12]孙俊良,杜寒梅,梁新红,等.响应面法优化蒸汽爆破技术提取苹果果胶工艺[J].食品科学,2017,38(14):270-275.
[13]康芳芳.蒸汽爆破处理对豆渣理化特性的影响及在饼干中的应用研究[D].新乡:河南科技学院,2017.
[14]范丽,徐勇,勇强,等.蒸汽爆破强度对玉米芯酶水解制备低聚木糖的影响[J].食品科学,2012,33(22):39-43.
[15]周玉恒,陈海珊,蔡爱华,等.蒸汽爆破对甘蔗叶酶法制备低聚木糖的影响[J].食品与发酵工业,2011,37(2):94-98.
[16]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.
[17]江露,汪善良.反相高效液相色谱法测定植物油中苯并芘的研究[J].食品科学技术学报,2017,35(5):91-94.
[18]赵自通,郝莉花,李宇键,等.复合植物水解酶提取花生油脂体工艺研究[J].食品科学技术学报,2017,35(3):31-35.
[19]易军鹏,李冰,张棋,等.蒸汽爆破处理对亚麻籽油脂肪酸组成的影响[J].中国粮油学报,2017,32(9):88-93.
[20]Ni S S,Zhao W,Zhang Y Q,et al.Efficient and eco-friendly extraction of corn germ oil using aqueous ethanol solution assisted by steam explosion[J].J Food Sci Technol,2016,53(4):2108
[21]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.
[22]龚凌霄.青稞全谷物及其防治代谢综合征的作用研究[D].杭州:浙江大学,2013.
[23]王娟,余少文.花粉的营养成分、结构及破壁方法[J].食品研究与开发,2007,28(8):150-153.
[24]倪辉,蔡慧农,吴黎明,等.利用蒸汽爆破法破壁花粉的技术[J].农业工程学报,2010(5):367-372.
[25]张棋,易军鹏,李欣,等.蒸汽爆破预处理对粉葛总黄酮及抗氧化性的影响[J].食品科学,2016,37(9):40-44.
[26]靳羽慧,刘长忠,徐响,等.蒸汽爆破对豆渣中大豆异黄酮的影响研究[J].中国粮油学报,2017,32(10):16-20.
[27]原义涛,陈洪章.蒸汽爆破技术在麻黄碱提取中的应用[J].中国药科大学学报,2006,36:414-416.
[28]Chen Y S,Zhang R T,Liu C,et al.Enhancing antioxidant activity and antiproliferation of wheat bran through steam flash explosion[J].Journal of Science and Technology,2016,53(7):3028-3034.
[29]Gong L X,Huang L L,Zhang Y.Effect of steam explosion treatment on barley bran phenolic compounds and antioxidant capacity[J].Journal of Agricultural and Food Chemistry,2012,60:7177-7184.
[30]Liu L Y,Zhao M L,Liu X X,et al.Effect of steam explosion-assisted extraction on phenolic acid profiles and antioxidant properties of wheat bran[J].Journal of the Science of Food Agric ulture,2016,96:3484-3491.
[31]张瑞婷.蒸汽爆破对麦麸多酚组成及其抗氧化活性的影响[D].洛阳:河南工业大学,2016.
[32]Kurosumi A,Sasaki C,Kumada K,et al.Novel extraction method of antioxidant compounds from Sasa palmate(Bean)Nakai using steam explosion[J].Process Biochemistry,2007,42,1449-1453.
[33]Conde E,Cara C,Moure A,et al.Antioxidant activity of the phenolic compounds released by hydrothermal treatments of olive tree pruning[J].Food Chemistry,2009,114,806-812.
[34]Batra P,Sharma A K.Anti-cancer potential of flavonoids:recent trends and future perspectives[J].Biotech,2013,3(6):439-459.
[35]刘一杰,薛永常.植物黄酮类化合物的研究进展[J].中国生物工程杂志,2016,36(9):81-86.
[36]Chen G Z,Chen H Z.Extraction and deglycosylation of flavonoids from sumac fruits using steam explosion[J].Food Chemistry,2011,126:1934-1938.
[37]韩克.马铃薯膳食纤维理化性质及其加工研究[D].杨凌:西北农林科技大学,2017.
[38]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.
[39]Li G L,Chen M X,Li F,et al.Effect of steam explosion pretreatment on molecular structure of sweet potato starch[J].Tropical Journal of Pharmaceutical Research,2017,16(5):1113-1119.
[40]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.