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高温蒸煮联合超声复合酶法改性麦麸膳食纤维工艺优化及体外益生活性

WANG Meng LIU Quan ZHENG Xiqun JIANG Caixia WANG Juntong HU Hao ZHANG Zhi

食品工业科技2026，Vol.47Issue(2)：266-276,11.
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食品工业科技2026，Vol.47Issue(2)：266-276,11.DOI:10.13386/j.issn1002-0306.2025020204

高温蒸煮联合超声复合酶法改性麦麸膳食纤维工艺优化及体外益生活性

Modifying Wheat Bran Dietary Fiber Using High-temperature Steaming with Ultrasound-assisted Compound Enzymatic Method:Process Optimization and Effects on in Vitro Probiotic Activity

WANG Meng 1LIU Quan 1ZHENG Xiqun 2JIANG Caixia 3WANG Juntong 4HU Hao 5ZHANG Zhi5

作者信息

  • 1. College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China
  • 2. College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China||Engineering Research Center of Processing and Utilization of Grain By-products and Utilization of Ministry of Education,Daqing 163319,China
  • 3. Engineering Research Center of Processing and Utilization of Grain By-products and Utilization of Ministry of Education,Daqing 163319,China||National Coarse Cereals Engineering Research Center,Heilongjiang Bayi Agricultural University,Daqing 163319,China
  • 4. College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China||Engineering Research Center of Processing and Utilization of Grain By-products and Utilization of Ministry of Education,Daqing 163319,China||Key Laboratory of Agro-products Processing and Quality Safety of Heilongjiang Province,Daqing 163319,China
  • 5. Heilongjiang Beidahuang Rice Industry Group Co.,Ltd.,Harbin 150090,China
  • 折叠

摘要

Abstract

Defatted wheat bran was modified via high-temperature steaming combined with ultrasound-assisted enzymatic treatments.We investigated the influence of various factors on the yield of soluble dietary fiber(SDF).The physicochemical properties of dietary fibers before and after modification and their effects on in vitro probiotic activity were comparatively analyzed.Steaming coupled with ultrasound-assisted enzymatic treatment increased the yield of wheat bran SDF by 34.31%±0.08%.The optimal process parameters were as follows:liquid-to-solid ratio was 1:10 g/mL,steaming temperature was 120℃,steaming duration was 30 min,ultrasound power was 450 W,ultrasound treatment duration was 9 min,ultrasound treatment temperature was 45℃,enzyme component(cellulase to hemicellulase)ratio was 1:1,and compound enzyme dosage was 2.5%(w/w).The water-holding,oil-holding,and swelling capacities of the SDF increased by 1.75-,1.57-,and 1.36-fold relative to the premodification values after modification,respectively.The water-holding,oil-holding,and swelling capacities of insoluble dietary fiber(IDF)increased by 1.15-,1.28-,and 1.09-fold,respectively,compared with the premodification values.Modified SDF and IDF substantially enhanced the growth and adhesive capacities of Lactobacillus acidophilus and Bifidobacterium longum.These results provide a theoretical basis for the high-value use of wheat bran dietary fiber.

关键词

小麦麸皮/膳食纤维/高温蒸煮/超声复合酶解/联合改性/益生特性

Key words

wheat bran/dietary fiber/high temperature steaming/ultrasonic assisted enzymatic hydrolysis/combined modification/probiotic activity

分类

轻工纺织

引用本文复制引用

WANG Meng,LIU Quan,ZHENG Xiqun,JIANG Caixia,WANG Juntong,HU Hao,ZHANG Zhi..高温蒸煮联合超声复合酶法改性麦麸膳食纤维工艺优化及体外益生活性[J].食品工业科技,2026,47(2):266-276,11.

基金项目

国家十四五重点研发计划子课题(2021YFD2100904) （2021YFD2100904）

黑龙江八一农垦大学研究生创新科研项目(YJSCX2023-Y47). （YJSCX2023-Y47）

食品工业科技

1002-0306

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