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Improving storage property of wheat bran by steam explosion
Kong, Feng1,2; Wang, Lan1; Chen, Hongzhang1; Zhao, Xuan1
2020-07-21
Source PublicationINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
ISSN0950-5423
Pages6
AbstractSteam 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.
Keywordenzymes inactivation steam explosion storage property wheat bran whole wheat flour
DOI10.1111/ijfs.14630
Language英语
WOS KeywordRHEOLOGICAL PROPERTIES ; ANTIOXIDANT ACTIVITY ; LIPID STABILITY ; LIPASE ACTIVITY ; INACTIVATION ; FLOUR ; PROFILES ; ENZYMES ; BARLEY ; DOUGH
Funding ProjectNational 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 AreaFood Science & Technology
WOS SubjectFood Science & Technology
Funding OrganizationNational 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 IDWOS:000550409900001
PublisherWILEY
Citation statistics
Document Type期刊论文
Identifierhttp://ir.ipe.ac.cn/handle/122111/41518
Collection中国科学院过程工程研究所
Corresponding AuthorWang, Lan
Affiliation1.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.
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