Improving storage property of wheat bran by steam explosion

doi:10.1111/ijfs.14630

	Improving storage property of wheat bran by steam explosion
	Kong, Feng 1,2; Wang, Lan 1; Chen, Hongzhang 1; Zhao, Xuan 1
刊名	INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
	2020-07-21
页码	6
关键词	enzymes inactivation steam explosion storage property wheat bran whole wheat flour
ISSN号	0950-5423
DOI	10.1111/ijfs.14630
英文摘要	Steam explosion (SE) was exploited for stabilizing wheat bran (WB), and its effects on nutrients retention of WB were investigated. Result showed that SE could effectively inactivate lipase and peroxidase of WB at 0.8 MPa (170 degrees C) for 5 min while lipid and protein were not loss. Total flavonoids, phenolics contents, soluble dietary fibre content and DPPH radical scavenging activity in WB after SE increased by 198%, 83%, 27% and 21% respectively compared with those after conventional thermal sterilization (0.1 MPa (121 degrees C) for 20 min), while fatty acid value and peroxide value and insoluble dietary fibre content deceased by 21%, 75% and 24%, respectively. SE inhibited hydrolysis rancidity of wheat bran and reconstituted whole wheat flour (wholemeal) in the accelerated storage test. Therefore, SE may be a new efficient technology that could stabilize cereal bran and further promote its products development.
资助项目	National Key Research and Development Program of China[2019YFB1503800] ; Transformational Technologies for Clean Energy and Demonstration (Strategic Priority Research Program of the Chinese Academy of Sciences)[No.XDA 21060300]
WOS关键词	RHEOLOGICAL PROPERTIES ; ANTIOXIDANT ACTIVITY ; LIPID STABILITY ; LIPASE ACTIVITY ; INACTIVATION ; FLOUR ; PROFILES ; ENZYMES ; BARLEY ; DOUGH
WOS研究方向	Food Science & Technology
语种	英语
出版者	WILEY
WOS记录号	WOS:000550409900001
资助机构	National Key Research and Development Program of China ; Transformational Technologies for Clean Energy and Demonstration (Strategic Priority Research Program of the Chinese Academy of Sciences)
内容类型	期刊论文
源URL	[http://ir.ipe.ac.cn/handle/122111/41517]
专题	中国科学院过程工程研究所
通讯作者	Wang, Lan
作者单位	1.Chinese Acad Sci, Inst Proc Engn, State Key Lab Biochem Engn, Beijing Key Lab Biomass Refining Engn, Beijing 100190, Peoples R China 2.Univ Chinese Acad Sci, Beijing 100049, Peoples R China
推荐引用方式 GB/T 7714	Kong, Feng,Wang, Lan,Chen, Hongzhang,et al. Improving storage property of wheat bran by steam explosion[J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2020:6.
APA	Kong, Feng,Wang, Lan,Chen, Hongzhang,&Zhao, Xuan.(2020).Improving storage property of wheat bran by steam explosion.INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,6.
MLA	Kong, Feng,et al."Improving storage property of wheat bran by steam explosion".INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020):6.