1.China-Canada Joint Lab of Food Nutrition and Health;2.Beijing Technology and Business University, school of food and healthBeijing;3.China-Canada Joint Lab of Food Nutrition and Health Beijing
以黑麦麸为研究对象,探讨不同条件的干热处理对黑麦麸理化性质和营养消化特性的影响。以脂肪酶活力、植酸含量和游离多酚含量为考察指标,干热处理条件分别为110 ℃-12 min、130 ℃-9 min、150 ℃-6 min。黑麦麸的理化性质结果表明:干热处理后,黑麦麸的持水力和持油力显著提高(P <0.05);红外光谱特征吸收峰的整体峰型、位置并未发生明显改变,而强度有变化;游离酚类物质的含量提高,同时总酚和花色苷发生热降解,使总酚类物质和花色苷的含量降低。干热处理后黑麦麸多酚和黄酮的含量在胃肠道消化过程中出现不同程度的提高,抗氧化能力逐渐增 强,110 ℃- 12 min、130 ℃- 9 min、150 ℃- 6 min 处理组的多酚生物可及性分别为73.26%、70.74%和74.44%,均显著高于未处理组( P < 0.05)。110 ℃- 12 min 组的黄酮生物可及性为43.17%,显著高于未处理组(P <0.05)。研究旨在利用干热处理改善工业化生产中黑麦麸的营养品质,促进功能性黑麦麸产品的开发和利用。
The effects of dry heat treatment on physicochemical properties and nutrient digestion characteristics of rye bran were studied. Lipase activity, phytic acid content and free polyphenol content were used as reference indexes and dry heat treatment conditions were 110℃-12 min, 130℃-9 min, and 150℃-6 min as. The results of physicochemical properties of rye bran showed that dry heat treatment could significantly (P < 0.05) improve the water and oil holding capacity of rye bran. The overall peak type and position of the characteristic absorption peak of infrared spectrum have not changed significantly, but the intensity has changed after dry heat treatment. Dry heat treatment could increase the content of free phenols, and reduce the content of total phenols and anthocyanins due to thermal degradation. After dry heat treatment, contents of polyphenols and flavonoids of rye bran increased in varying degrees during gastrointestinal digestion, and the antioxidant capacity increased gradually. The bioavailability of polyphenols at 110℃-12 min, 130℃-9 min and 150℃-6 min groups were 73.26%, 70.74% and 74.44%, respectively, which were significantly higher than those in the untreated group (P < 0.05). The bioavailability of flavonoids in 110℃-12 min group was 43.17%, which was significantly higher than that in untreated group (P < 0.05). Therefore, this study aimed to improve the nutritional quality of rye bran in industrial production by dry heat treatment, and promote the development and utilization of functional rye bran products.