摘要:
目的:对以黑小麦不溶性膳食纤维为原料所制备的木聚糖酶酶解产物(BWXH)的组成及应用特性进行系统分析,并研究其对全谷物挤压膨化产品品质的影响。方法:通过木聚糖酶对黑小麦不溶性膳食纤维进行酶解,得到BWXH,采用双波长法对BWXH中阿魏酰低聚糖含量(FOs)进行测定,并结合离子色谱、傅里叶变换红外光谱等技术对BWXH的单糖组成、低聚糖组成和红外光谱特征等理化特性指标进行了分析;模拟高温高压,对BWXH的稳定性进行检测;并将BWXH添加到全谷物挤压膨化产品中,其对挤压膨化产品的膨化率、感官评分及产品冲泡特性的影响进行分析。结果:BWXH中的FOs含量为0.104 mmol/g,阿魏酰基团含量为0.717 mg/g。通过离子色谱分析,FOs以DP2、DP3和DP4为主,主要单糖组成为阿拉伯糖、木糖和葡萄糖,其摩尔比为1.70:4.25:1.00,分支度(A/X)为0.40。高温高压(121 ℃,0.15 MPa)处理下能够进一步促进BWXH中高聚合度膳食纤维向低聚合度FOs的转变,使FOs含量增加。挤压膨化实验表明,适量(7%)添加BWXH可对谷物挤压膨化产品品质提升具有较好的改善作用。结论:BWXH作为一种低聚糖,可以应用于全谷物挤压膨化产品中,为黑小麦不溶性膳食纤维功能性食品配料的开发提供了一定理论依据。
Abstract:
Objective:To systematically analyze the composition and application characteristics of xylanase enzymatic hydrolysate (BWXH) prepared from black-grained wheat insoluble dietary fiber, and study its effect on the quality of whole grain extruded products. Methods:BWXH was obtained by enzymatic hydrolysis of black-grained wheat insoluble dietary fiber by xylanase. The content of feruloyl oligosaccharides (FOs) in BWXH was determined by dual-wavelength method;the monosaccharide and oligosaccharide composition, infrared spectrum of BWXH were analyzed by ion chromatography and FT-IR;the high temperature and high pressure was simulated to test the stability of BWXH;and then BWXH was added to the whole grain extrusion product, and the expansion rate, sensory score and product brewing characristics of the extruded product were studied. Results:The content of feruloyl oligosaccharides (FOs) and ferulyl group were 0.104 mmol/g and 0.717 mg/g, respectively. BWXH were mainly composed of DP2, DP3 and DP4 by analysis of ion chromatography;and BWXH were mainly composed of arabinose, xylose and glucose, with the molar ratio of 1.70:4.25:1.00 and the degree of branching (A/X) of 0.40. High pressure (121℃, 0.15 MPa) could promote the transformation of high polymerization (DP) of dietary fiber into low DP of FOs. Extrusion experiments showed that a proper addition (7%) of BWXH could prove the quality of extruded products. Conclusion:As a kind of oligosaccharide, BWXH could be used in whole grain extruded products, which provided a theoretical basis for the development of functional food ingredients from black-grained wheat insoluble dietary fiber.
百度学术
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