过热蒸汽处理对米糠营养性质和储藏稳定性的影响
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国家重点研发计划项目(2017YFD0401103-6); 国家自然科学基金项目(31701641)


Effects of Superheated Steam Treatment on the Nutritional Properties and Storage Stability of Rice Bran
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    摘要:

    采用120~160℃的过热蒸汽(SS)处理米糠1~5 min,以脂肪酶活性为指标,选取钝化脂肪酶效果好的米糠样品,以原米糠为对照,考察SS处理对米糠的营养性质(总酚含量、总抗氧化性、酚酸组成变化、α-生育酚含量、γ-谷维素含量)和储藏稳定性(脂肪酸值、过氧化值、羰基值)的影响。结果表明:经120,130,140,150,160℃的SS分别处理4,4,3,3 min和2 min后米糠脂肪酶活性不再发生显著变化,此时的米糠称为最佳钝酶点米糠,其脂肪酶活性分别降至30.99%~13.41%。与原米糠相比,最佳钝酶点米糠的总酚含量、总抗氧化性、总酚酸含量显著提高,且主要贡献为阿魏酸和对羟基苯甲酸的显著增加;α-生育酚和γ-谷维素含量无显著降低。SS处理显著提高了米糠的稳定性,在第25周时,最佳钝酶点米糠的脂肪酸值、过氧化值、羰基值分别只有BR的36.0%~21.9%、50.0%~44.3%、30.3%~22.1%,有效延长了米糠储藏期。综合考虑米糠营养性质和储藏稳定性,在130℃,4 min处理条件下获得的米糠最佳。

    Abstract:

    Rice bran (BR) was treated by superheated steam(SS) at the temperature of 120-160 ℃ for 1-5 min, Lipase activity was used as an index to select rice bran samples with good passivation lipase activity. The effects of SS treatment on the nutritional properties (Total phenolic content, total antioxidant capacity, phenolic acid composition changes, α-tocopherol content, γ-oryzanol content) and storage stability (fatty acid value, peroxide value, carbonyl value) of rice bran were evaluated. The results showed that the activity of lipase in rice bran had no significant changes after treated with SS at 120 ℃, 4 min; 130 ℃, 4 min; 140 ℃, 3 min; 150 ℃, 3 min; 160 ℃, 2 min. Rice bran at this time known as the best passivation lipase point rice bran, and its lipase activity decreased to 30.99%-13.41%. Compared with the rice bran, the total phenolics content, the total antioxidant capacity and the total phenolic acid content of the rice bran with the best passivation lipase point rice bran are significantly increased, The main contribution is the significant increase of ferulic acid and p-hydroxybenzoic acid; α-tocopherol and γ-oryzanol content decreased insignificantly. SS treatment significantly increased the stability of rice bran. At the 25th week, the fatty acid value, peroxide value and carbonyl value of rice bran at the best passivation lipase point rice bran were 36.0%-21.87%, 50.0%-44.3% and 30.3%-22.1% of BR, respectively, which effectively extended the storage period of rice bran. Considering the nutritional properties and storage stability of rice bran, rice bran obtained under the condition of 130 ℃, 4 min was the best.

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罗舜菁;胡迪;黄克愁;吴建永;胡秀婷;郭宝忠;刘成梅;.过热蒸汽处理对米糠营养性质和储藏稳定性的影响[J].中国食品学报,2020,20(5):213-221

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  • 在线发布日期: 2020-05-28
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