麦麸和麦胚深加工技术的研究
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摘要
小麦麸皮和小麦胚是小麦加工中的副产品,小麦麸皮含有具生理活性的膳食纤维、低聚糖和蛋白质,目前,我国小麦加工后的麸皮基本上直接应用于饲料工业,很少用于深加工和再利用,经济价值不高。小麦胚中含有大量游离脂肪酸,其储藏稳定性较差。本文旨在提出一种高效利用麦麸的方法,即同时提取麦麸中的蛋白质、水不溶性膳食纤维和水溶性膳食纤维,优化提取条件,提高麦麸利用率。另一方面,通过微波处理的方法改善麦胚的稳定性,延长其储藏期。具体内容如下。
以麦麸为原料,采用醇碱提取-盐析的方法同时提取麦麸蛋白和水溶性膳食纤维,利用α-淀粉酶去除淀粉提取水不溶性膳食纤维。在单因素试验基础上,利用响应面分析法优化提取工艺参数。结果表明,麦麸功能成分的最佳提取工艺参数为酶浓度270u/g、酶反应温度56℃、酶反应料液比1:12、醇碱比1:4、反应温度51℃、硫酸铵饱和度33%,在此条件下得到麦麸蛋白质的得率为5.23%,水不溶性膳食纤维得提取率为88.76%,水溶性膳食纤维得率为3.08%。
对麦麸中蛋白质,水不溶性膳食纤维和水溶性膳食纤维功能性质的研究表明,麦麸蛋白质在pH大于8时溶解性较好,且在碱性条件下能得到较好的乳化性和乳化稳定性。盐析法得到的麦麸蛋白溶解性、起泡性、泡沫稳定性、乳化性和乳化稳定性均好于酸碱法得到的蛋白质,但持水力偏低。麦麸水不溶性膳食纤维表现出了较强的持水力和膨胀力,在室温,pH=7的条件下对重金属的吸附能力最强,其对Cu、Pb和Cd的吸附能力分别为5.08mg/g、7.67mg/g和3.00mg/g。麦麸水溶性膳食纤维随着温度的上升,溶解性有所提高,而pH值对其没有显著影响。在DPPH体系中,麦麸水溶性膳食纤维显示了一定得清除能力,浓度在20mg/mL时,清除率为91.77%。
为了提高麦胚的稳定性,以麦胚的吸水指数WAI为指标,在单因素试验的基础上,利用响应面分析法优化了麦胚微波处理加工工艺,同时对经不同处理的麦胚的稳定性进行了评价。结果表明:最佳加工工艺参数为水分含量20%,加热时间52.7s,加样量40.08g,在此条件下得到麦胚WAI为2.346。微波处理可以大大提高麦胚的稳定性。
Wheat bran and germ is a byproduct of wheat processing, wheat bran contains bioactive dietary fiber, oligosaccharides and proteins. At present, processed wheat bran is basically applied to the feed industry directly, and very few of them are used for deepness processing and recycling, hence they have less economic value. Wheat germ contains a lot of free fatty acids, and it has poor storage stability. This paper proposes a highly efficient method of exploiting wheat bran, which will extract proteins, water-insoluble fiber and water-soluble fiber in wheat bran; optimize extraction conditions; and improve utilization of wheat bran at the same time. On the other hand, we can improve the stability of wheat germ by microwave processing methods and extending the storage period. Details of this process are as follows.
To use wheat bran as raw material, the wheat bran protein and the water-soluble fiber were extracted simultaneously by ethanol alkali extraction - salting out. And then water-insoluble meals textile fiber was extracted usingα– amylase. Based on the single factor experiments, the optimal treatment process was determined using central composite design combined with response surface methodology. The results showed that the optimal extraction process based on the enzyme density is 0.27%, enzyme reaction temperature is 56℃, the material liquid ratio is 1:12, the ethanol/alkali ratio is 1:4, reaction temperature is 51℃, and the ammonium sulfate degree of saturation is 33%. In this optimal condition, the extraction yield of the wheat bran protein the water-insoluble fiber and the water-soluble fiber were 5.23%, 88.76%, and 3.08%, respectively.
The studies of functional of proteins, water-insoluble fiber and water-soluble fiber properties have shown that wheat bran protein solubility is better in the environment which the pH is more than 8 with the best emulsifying and emulsion stability of wheat bran protein in alkaline conditions and emulsion stability. Wheat bran is extracted by salt-out method which has better solubility, foaming, foam stability, emulsifying and emulsion proteins than the protein which is extracted by acid- alkaline method, but has lower water retention. There was strong expansive force and water-holding power of insoluble fiber. Water-insoluble fiber showed the best heavy metal adsorption capacity with pH=7 in room temperature, and Cu, Pb and Cd adsorption capacity were 5.08mg/g, 7.67mg/g and 3.00mg/g, respectively. In the DPPH system, water-soluble fiber showed the scavenging capacity. The scavenging rate was 91.77% in the concentration of 20mg/ml.
To improve the stability of the wheat germ, water absorption index (WAI) was the evaluation indicator. Based on single factor experiments, the optimal treatment process was determined using central composite design combined with response surface methodology. The results showed that the optimal treatment process was based on 20% moisture content, heating time 52.7s, and wheat germ addition 40.08g. In this condition, germ WAI was 2.346. Microwave processing can greatly enhanced the stability of wheat germ.
以麦麸为原料,采用醇碱提取-盐析的方法同时提取麦麸蛋白和水溶性膳食纤维,利用α-淀粉酶去除淀粉提取水不溶性膳食纤维。在单因素试验基础上,利用响应面分析法优化提取工艺参数。结果表明,麦麸功能成分的最佳提取工艺参数为酶浓度270u/g、酶反应温度56℃、酶反应料液比1:12、醇碱比1:4、反应温度51℃、硫酸铵饱和度33%,在此条件下得到麦麸蛋白质的得率为5.23%,水不溶性膳食纤维得提取率为88.76%,水溶性膳食纤维得率为3.08%。
对麦麸中蛋白质,水不溶性膳食纤维和水溶性膳食纤维功能性质的研究表明,麦麸蛋白质在pH大于8时溶解性较好,且在碱性条件下能得到较好的乳化性和乳化稳定性。盐析法得到的麦麸蛋白溶解性、起泡性、泡沫稳定性、乳化性和乳化稳定性均好于酸碱法得到的蛋白质,但持水力偏低。麦麸水不溶性膳食纤维表现出了较强的持水力和膨胀力,在室温,pH=7的条件下对重金属的吸附能力最强,其对Cu、Pb和Cd的吸附能力分别为5.08mg/g、7.67mg/g和3.00mg/g。麦麸水溶性膳食纤维随着温度的上升,溶解性有所提高,而pH值对其没有显著影响。在DPPH体系中,麦麸水溶性膳食纤维显示了一定得清除能力,浓度在20mg/mL时,清除率为91.77%。
为了提高麦胚的稳定性,以麦胚的吸水指数WAI为指标,在单因素试验的基础上,利用响应面分析法优化了麦胚微波处理加工工艺,同时对经不同处理的麦胚的稳定性进行了评价。结果表明:最佳加工工艺参数为水分含量20%,加热时间52.7s,加样量40.08g,在此条件下得到麦胚WAI为2.346。微波处理可以大大提高麦胚的稳定性。
Wheat bran and germ is a byproduct of wheat processing, wheat bran contains bioactive dietary fiber, oligosaccharides and proteins. At present, processed wheat bran is basically applied to the feed industry directly, and very few of them are used for deepness processing and recycling, hence they have less economic value. Wheat germ contains a lot of free fatty acids, and it has poor storage stability. This paper proposes a highly efficient method of exploiting wheat bran, which will extract proteins, water-insoluble fiber and water-soluble fiber in wheat bran; optimize extraction conditions; and improve utilization of wheat bran at the same time. On the other hand, we can improve the stability of wheat germ by microwave processing methods and extending the storage period. Details of this process are as follows.
To use wheat bran as raw material, the wheat bran protein and the water-soluble fiber were extracted simultaneously by ethanol alkali extraction - salting out. And then water-insoluble meals textile fiber was extracted usingα– amylase. Based on the single factor experiments, the optimal treatment process was determined using central composite design combined with response surface methodology. The results showed that the optimal extraction process based on the enzyme density is 0.27%, enzyme reaction temperature is 56℃, the material liquid ratio is 1:12, the ethanol/alkali ratio is 1:4, reaction temperature is 51℃, and the ammonium sulfate degree of saturation is 33%. In this optimal condition, the extraction yield of the wheat bran protein the water-insoluble fiber and the water-soluble fiber were 5.23%, 88.76%, and 3.08%, respectively.
The studies of functional of proteins, water-insoluble fiber and water-soluble fiber properties have shown that wheat bran protein solubility is better in the environment which the pH is more than 8 with the best emulsifying and emulsion stability of wheat bran protein in alkaline conditions and emulsion stability. Wheat bran is extracted by salt-out method which has better solubility, foaming, foam stability, emulsifying and emulsion proteins than the protein which is extracted by acid- alkaline method, but has lower water retention. There was strong expansive force and water-holding power of insoluble fiber. Water-insoluble fiber showed the best heavy metal adsorption capacity with pH=7 in room temperature, and Cu, Pb and Cd adsorption capacity were 5.08mg/g, 7.67mg/g and 3.00mg/g, respectively. In the DPPH system, water-soluble fiber showed the scavenging capacity. The scavenging rate was 91.77% in the concentration of 20mg/ml.
To improve the stability of the wheat germ, water absorption index (WAI) was the evaluation indicator. Based on single factor experiments, the optimal treatment process was determined using central composite design combined with response surface methodology. The results showed that the optimal treatment process was based on 20% moisture content, heating time 52.7s, and wheat germ addition 40.08g. In this condition, germ WAI was 2.346. Microwave processing can greatly enhanced the stability of wheat germ.
引文
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