Abstract

As a by-product during flour production, wheat bran is mainly used as raw material for fodder or fermentation. In the present work, wheat bran was extruded with different moisture conditions and the consequently chemical component, absorption capacity, and antioxidant activity of treated wheat bran were analyzed. Results showed that extrusion decreased the particle size and crystallinity of wheat bran, but increased the soluble dietary fiber content of which from 3.08% to 11.78%. Meanwhile, water holding capacity, oil holding capacity for peanut oil and lard, and swelling capacity of WB-W-G-Na reached 5.67 g/g, 3.34 g/g, 3.58 g/g and 4.3 mL/g, respectively. Moreover, DPPH radical scavenging activity of WB-W-G-Na increased from 6.8% to 18.4% and hydroxyl radical scavenging activity increased from 5.3% to 15.9%. Overall, this work provides an excellent pretreatment method for increasing the functional activities of wheat bran in the food industry.

摘要

麦麸作为面粉生产过程中的副产品，主要用作饲料或发酵的原料。在目前的工作中，将麦麸在不同的水分条件下进行挤出，然后分析处理过的麦麸的化学成分，吸收能力和抗氧化活性。结果表明，挤压降低了麦麸的粒径和结晶度，但使可溶性膳食纤维含量从3.08％增至11.78％。同时，WB-WG-Na的持水能力，花生油和猪油的持油能力以及溶胀能力分别达到5.67g / g，3.34g / g，3.58g / g和4.3mL / g。此外，WB-WG-Na的DPPH自由基清除活性从6.8％增加到18.4％，羟基自由基清除活性从5.3％增加到15.9％。总体，