Knowledge Management System Of Institute of process engineering,CAS
| Improving storage property of wheat bran by steam explosion | |
| Kong, Feng1,2; Wang, Lan1; Chen, Hongzhang1; Zhao, Xuan1 | |
| 2020-07-21 | |
| Source Publication | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
 |
| ISSN | 0950-5423 |
| Pages | 6 |
| Abstract | Steam explosion (SE) was exploited for stabilizing wheat bran (WB), and its effects on nutrients retention of WB were investigated. Result showed that SE could effectively inactivate lipase and peroxidase of WB at 0.8 MPa (170 degrees C) for 5 min while lipid and protein were not loss. Total flavonoids, phenolics contents, soluble dietary fibre content and DPPH radical scavenging activity in WB after SE increased by 198%, 83%, 27% and 21% respectively compared with those after conventional thermal sterilization (0.1 MPa (121 degrees C) for 20 min), while fatty acid value and peroxide value and insoluble dietary fibre content deceased by 21%, 75% and 24%, respectively. SE inhibited hydrolysis rancidity of wheat bran and reconstituted whole wheat flour (wholemeal) in the accelerated storage test. Therefore, SE may be a new efficient technology that could stabilize cereal bran and further promote its products development. |
| Keyword | enzymes inactivation steam explosion storage property wheat bran whole wheat flour |
| DOI | 10.1111/ijfs.14630 |
| Language | 英语 |
| WOS Keyword | RHEOLOGICAL PROPERTIES ; ANTIOXIDANT ACTIVITY ; LIPID STABILITY ; LIPASE ACTIVITY ; INACTIVATION ; FLOUR ; PROFILES ; ENZYMES ; BARLEY ; DOUGH |
| Funding Project | National Key Research and Development Program of China[2019YFB1503800] ; Transformational Technologies for Clean Energy and Demonstration (Strategic Priority Research Program of the Chinese Academy of Sciences)[No.XDA 21060300] |
| WOS Research Area | Food Science & Technology |
| WOS Subject | Food Science & Technology |
| Funding Organization | National Key Research and Development Program of China ; Transformational Technologies for Clean Energy and Demonstration (Strategic Priority Research Program of the Chinese Academy of Sciences) |
| WOS ID | WOS:000550409900001 |
| Publisher | WILEY |
| Citation statistics | |
| Document Type | 期刊论文 |
| Identifier | http://ir.ipe.ac.cn/handle/122111/41518 |
| Collection | 中国科学院过程工程研究所 |
| Corresponding Author | Wang, Lan |
| Affiliation | 1.Chinese Acad Sci, Inst Proc Engn, State Key Lab Biochem Engn, Beijing Key Lab Biomass Refining Engn, Beijing 100190, Peoples R China 2.Univ Chinese Acad Sci, Beijing 100049, Peoples R China |
| Recommended Citation GB/T 7714 | Kong, Feng,Wang, Lan,Chen, Hongzhang,et al. Improving storage property of wheat bran by steam explosion[J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2020:6. |
| APA | Kong, Feng,Wang, Lan,Chen, Hongzhang,&Zhao, Xuan.(2020).Improving storage property of wheat bran by steam explosion.INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,6. |
| MLA | Kong, Feng,et al."Improving storage property of wheat bran by steam explosion".INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020):6. |
| Files in This Item: | There are no files associated with this item. | |||||
Items in the repository are protected by copyright, with all rights reserved, unless otherwise indicated.
Edit Comment