通过蒸汽爆炸改善小麦的功能性质:从结构特征,生物活动和代谢学分析的洞察力
Feng Kong1, Yue Li2, Hongrun Lu2
1School of Pharmaceutical Sciences and Food Engineering, Shandong Key Laboratory of Applied Technology for Protein and Peptide Drugs, Liaocheng University, Liaocheng 252000, China..
Food chemistry
|February 25, 2026
概括
蒸汽爆炸 (SE) 显著增加了小麦.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 小麦是一种丰富的生物活性化合物的来源,但需要加工以提高其功能.
- 传统的加工方法,如烤和自制,在最大限度地发挥小麦的潜力方面存在局限性.
研究的目的:
- 研究蒸汽爆炸 (SE) 和其他方法对小麦的结构,化学和生物活性特性的影响.
- 评估SE作为一种新的加工技术,用于增强小麦的功能性食品应用.
主要方法:
- 小麦经过烤,自封,微波和蒸汽爆炸 (SE) 的处理.
- 分析了结构性质,化学成分 (类,类黄),抗氧化活性 (DPPH,ABTS),铁酶抑制和结晶性.
- 使用非向的LC-MS代谢量来评估代谢变化.
主要成果:
- 与其他方法相比,SE显著增加了总 (44.08%-75.58%) 和黄 (21.04%-74.77%).
- SE增强了DPPH (21.62%-113.53%) 和ABTS (35.27%-38.61%) 的激素清除活动和铁酶抑制活性 (59.78%-225.64%).
- 它改善了小麦的结晶性,键强度,热稳定性,并诱导了显著的代谢重编程.
结论:
- 蒸汽爆炸 (SE) 是一种高度有效的方法来增强小麦的生物活性和功能性质.
- SE诱导有益的结构和代谢变化,使小麦成为增值功能性食品的有希望的成分.
- 这项研究为食品工业中利用SE加工的小麦提供了科学基础.
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