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Effect of different superfine grinding technologies on the physicochemical and antioxidant properties of tartary buckwheat bran powder
RSC Advances ( IF 3.9 ) Pub Date : 2021-09-17 , DOI: 10.1039/d1ra05093a Qinglian Xu 1 , Ruihan Huang 1 , Ping Yang 1, 2 , Li Wang 1 , Yage Xing 1 , Hong Liu 1 , Lin Wu 1, 2 , Zhenming Che 1 , Ping Zhang 3
RSC Advances ( IF 3.9 ) Pub Date : 2021-09-17 , DOI: 10.1039/d1ra05093a Qinglian Xu 1 , Ruihan Huang 1 , Ping Yang 1, 2 , Li Wang 1 , Yage Xing 1 , Hong Liu 1 , Lin Wu 1, 2 , Zhenming Che 1 , Ping Zhang 3
Affiliation
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The effect of shear crushing, airflow comminution, and wet grinding on the physical and chemical properties of Tartary buckwheat bran (TBB) powder was compared. Superfine grinding significantly reduces the particle size of bran (1.644 μm), while increasing the protein content (23.60%), water-holding capacity (4.38 g g−1), solubility (21.077 g 100 g−1), bulk density (0.34 g mL−1), and tap density (0.53 g mL−1) providing good processing characteristics. The antioxidant properties of bran powder prepared by the three methods mentioned above were compared. The results showed that different bran powders subjected to superfine grinding displayed varying levels of antioxidant capacity. The quercetin content (2.18 g 100 g−1) of the wet-grinding bran powder (WGBP) was twice that of the control group, while no rutin was detected. The total flavonoid content (TFC) and total phenolic content (TPC) were significantly different from those of other groups. The DPPH, ˙OH, and ABTS+ removal rates were 60.74%, 86.62%, and 92.98%, respectively, while that of ˙OH was significantly higher than in the other treatment groups. The control group, shear crushed, and airflow comminution bran exhibited no significant differences in TFC, TPC, and oxidation resistance, except for the ability to remove ˙OH. TBB powder obtained via superfine grinding displayed superior taste and functional characteristics, providing a theoretical reference for the processing of this bran.
中文翻译：
不同超微粉碎工艺对苦荞麦麸粉理化及抗氧化性能的影响
比较了剪切粉碎、气流粉碎和湿磨对苦荞麦麸(TBB)粉理化性质的影响。超细研磨显着降低了麸皮的粒径（1.644 μm），同时增加了蛋白质含量（23.60%）、持水能力（4.38 gg -1）、溶解度（21.077 g 100 g -1）、堆积密度（0.34 g mL -1 )和振实密度(0.53 g mL -1 )提供良好的加工特性。比较了上述三种方法制备的麸皮粉的抗氧化性能。结果表明，经过超细研磨的不同麸粉显示出不同水平的抗氧化能力。槲皮素含量（2.18 g 100 g -1）湿磨麸粉（WGBP）是对照组的两倍，而没有检测到芦丁。总黄酮含量（TFC）和总酚含量（TPC）与其他组有显着差异。DPPH、˙OH和ABTS +去除率分别为60.74%、86.62%和92.98%，而˙OH的去除率显着高于其他治疗组。对照组、剪切粉碎和气流粉碎麸皮在TFC、TPC和抗氧化性方面没有显着差异，除了去除˙OH的能力。超微粉碎得到的TBB粉具有优良的口感和功能特性，为该麸皮的加工提供了理论参考。
更新日期：2021-09-17
中文翻译：
不同超微粉碎工艺对苦荞麦麸粉理化及抗氧化性能的影响
比较了剪切粉碎、气流粉碎和湿磨对苦荞麦麸(TBB)粉理化性质的影响。超细研磨显着降低了麸皮的粒径（1.644 μm），同时增加了蛋白质含量（23.60%）、持水能力（4.38 gg -1）、溶解度（21.077 g 100 g -1）、堆积密度（0.34 g mL -1 )和振实密度(0.53 g mL -1 )提供良好的加工特性。比较了上述三种方法制备的麸皮粉的抗氧化性能。结果表明，经过超细研磨的不同麸粉显示出不同水平的抗氧化能力。槲皮素含量（2.18 g 100 g -1）湿磨麸粉（WGBP）是对照组的两倍，而没有检测到芦丁。总黄酮含量（TFC）和总酚含量（TPC）与其他组有显着差异。DPPH、˙OH和ABTS +去除率分别为60.74%、86.62%和92.98%，而˙OH的去除率显着高于其他治疗组。对照组、剪切粉碎和气流粉碎麸皮在TFC、TPC和抗氧化性方面没有显着差异，除了去除˙OH的能力。超微粉碎得到的TBB粉具有优良的口感和功能特性，为该麸皮的加工提供了理论参考。
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