Grain Oil Science and Technology最新文献_第4页

Effect of hydrothermal treatments on physicochemical, rheological and nutritional properties of millet: An analytical review 水热处理对谷子理化、流变性和营养特性的影响

Q2 Agricultural and Biological Sciences

Grain Oil Science and Technology

Pub Date : 2025-01-02 DOI: 10.1016/j.gaost.2024.12.005

Ronak Tanwar , Anil Panghal , Anju Kumari , Navnidhi Chhikara

Millets, nutrient-rich grains packed with complex carbohydrates, dietary fiber, essential proteins, lipids, and antioxidant phytochemicals, are gaining recognition as valuable dietary components. Various processing techniques, including roasting, extrusion, germination, and hydrothermal treatment, have been employed to enhance nutritional bioavailability and consumer appeal. These processing, which involves the application of heat and moisture, induces specific transformations in millet components. Starch undergoes gelatinization, a process in which its crystalline structure is disrupted, leading to increased digestibility and viscosity. Proteins undergo denaturation, altering their structure and potentially improving their digestibility and functionality. Lipids may also undergo modifications, impacting their stability and interactions with other food components. These changes facilitate the release of bioactive compounds such as phenolics, flavonoids, and tannins. These processes effectively reduce anti-nutritional factors, further boosting nutrient availability. This review provides a comprehensive analysis of various hydrothermal methods, including steaming and heat-moisture treatment, and critically evaluates their impact on the physicochemical properties, nutritional profile, and potential health benefits of millet. Steaming, a gentler method involves cooking millet in a steamer basket above boiling water, preserving its delicate texture and nutty flavor while still promoting starch gelatinization and nutrient retention. Heat-moisture treatment, a more specialized technique, involves exposing millet to elevated temperatures and controlled moisture levels, inducing specific changes in starch properties without causing complete gelatinization. This review examines how hydrothermal methods affect the nutritional and functional properties of millet to inspire the development of innovative, nutritious millet-based food products.

小米是一种营养丰富的谷物，富含复合碳水化合物、膳食纤维、必需蛋白质、脂质和抗氧化植物化学物质，被认为是有价值的膳食成分。各种加工技术，包括烘焙、挤压、发芽和水热处理，已被用于提高营养生物利用度和消费者的吸引力。这些加工过程涉及热量和水分的应用，引起小米成分的特定转变。淀粉经过糊化，这是一个晶体结构被破坏的过程，导致消化率和粘度增加。蛋白质经过变性，改变其结构，并可能提高其消化率和功能。脂质也可能发生改变，影响其稳定性和与其他食物成分的相互作用。这些变化促进了生物活性化合物的释放，如酚类物质、类黄酮和单宁。这些过程有效地减少了抗营养因素，进一步提高了营养的可用性。本文综合分析了各种水热处理方法，包括蒸法和热湿法，并对其对小米的理化性质、营养成分和潜在健康益处的影响进行了批判性评价。蒸是一种更温和的方法，将小米放在蒸笼中，在沸水之上煮，保留其细腻的质地和坚果味，同时还能促进淀粉糊化和营养保留。热湿处理是一种更专业的技术，它将小米暴露在高温和控制水分水平下，在不导致完全糊化的情况下，诱导淀粉特性的特定变化。本文综述了水热法如何影响小米的营养和功能特性，以启发创新的、营养丰富的小米食品的开发。

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引用次数: 0

Complexation process and binding parameters of curcumin and short amylose with V7-type helix structure v7型螺旋结构姜黄素与短直链淀粉的络合过程及结合参数

Q2 Agricultural and Biological Sciences

Grain Oil Science and Technology

Pub Date : 2024-12-01 DOI: 10.1016/j.gaost.2024.09.001

Xiaojing Li , Lei Dai , Jie Zhong , Tingting Li , Gongjian Fan , Dandan Zhou , Caie Wu

Pre-formed V₇-type short amylose (SA) could interact with curcumin to form inclusion complex (IC) thereby to improve the stability of curcumin. However, the complexation mechanism of V₇-type SA and curcumin is not clear, which limit the improvement of inclusion efficiency. To obtain a starch nanocarrier with high loading capacity, the encapsulation process and interaction parameters of V₇-type SA-curcumin IC was studied. The analysis results demonstrated that stoichiometric ratio value of the SA-curcumin complex was around 1. V₇-type SA performed excellently in the delivery of curcumin attributing to their high loading capacity (over 20%). It was found that curcumin could enter into the pre-formed helical cavity of SA to form an IC. The conformation change of SA caused the reduction in the interaction ratio in the last 20 ns of simulation. However, SA and curcumin always remained complexation status during the simulation. Hydrogen bonds (H-bonds) and hydrophobic interaction were the most critical acting forces involved in the formation and stability of V₇-type SA-curcumin complex. Molecular docking presented that H-bonds interaction between curcumin ligand and V₇-type SA chain (O3 at the 25th glucose unit, and O6 at the 17th and 20th glucose units) were found. Furthermore, the hydrophobic interactions were discovered between curcumin ligand and SA chain (18th, 19th, 21st, 22nd and 23rd glucose units).

预形成的v7型短直链淀粉（SA）可与姜黄素相互作用形成包合物（IC），从而提高姜黄素的稳定性。然而，v7型SA与姜黄素的络合作用机制尚不清楚，限制了包合效率的提高。为获得高负载容量的淀粉纳米载体，研究了v7型sa -姜黄素IC的包封工艺和相互作用参数。分析结果表明，sa -姜黄素复合物的化学计量比值在1左右。v7型SA在姜黄素的输送中表现优异，因为其负载能力高（超过20%）。结果表明，姜黄素可以进入SA预形成的螺旋腔形成IC，在模拟的最后20 ns， SA构象的改变导致了相互作用比的降低。而SA和姜黄素在模拟过程中始终保持络合状态。氢键和疏水相互作用是影响v7型sa -姜黄素复合物形成和稳定性的最关键的作用力。分子对接发现，姜黄素配体与v7型SA链（第25个葡萄糖单元为O3，第17和第20个葡萄糖单元为O6）存在氢键相互作用。此外，还发现了姜黄素配体与SA链（第18、19、21、22和23个葡萄糖单位）之间的疏水相互作用。

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引用次数: 0

The changes of Trp-deficient linusorb during the oxidation and the influence of γ-tocopherol on their oxidative stability 缺色氨酸亚麻酸在氧化过程中的变化及γ-生育酚对其氧化稳定性的影响

Q2 Agricultural and Biological Sciences

Grain Oil Science and Technology

Pub Date : 2024-12-01 DOI: 10.1016/j.gaost.2024.06.004

Dujian Deng , Jule Li , Jiahui Yu , Wanzhen Li , Martin J.T. Reaney , Zizhe Cai , Yong Wang

Linusorbs (LOs), particularly the Methionine (Met)-containing yet Tryptophan (Trp)-free LO (CLB and CLP), play a significant role in shaping the quality and sensory attributes of flaxseed oil. To investigate the stability of these LOs and their oxidized forms during accelerated oxidation, the polar fractions of crude flaxseed oil were selectively removed using silica absorption and then reintroduced separately into the oil matrix along with LOs and γ-tocopherol (γ-T). Through comprehensive analysis of oxidative stability indexes, LOs content changes, oxidation kinetics, and the correlation between LOs and oxidative stability indexes, we observed that the LOs fraction alone exhibited a moderate antioxidant effect on the peroxide value (PV) but a weaker effect on the p-anisidine value (p-AV) of flaxseed oil. However, upon addition of γ-T, we observed a weak synergistic effect between γ-T and LOs in suppressing PV, while a stronger effect in suppressing p-AV. Additionally, a comparison of the oxidation kinetics of different LOs indicated that γ-T preferentially protected the oxidation of CLP over CLB. Similar protective trends of γ-T towards the methionine sulfoxide (MetO) and methionine sulfoxide (MetO₂) form of LOs were also observed, albeit to a lesser extent. Correlation analysis revealed that changes in Met-containing LOs, particularly CLP, showed a high correlation with PV in the tested matrices, while MetO-containing LOs better depicted changes in p-AV. Importantly, CLP demonstrated higher susceptibility to the influence of antioxidants, making it more suitable for evaluating the peroxide value in flaxseed oil samples.

亚麻籽精（LOs），特别是含蛋氨酸（Met）但不含色氨酸（Trp）的亚麻籽精（CLB和CLP）在亚麻籽油的品质和感官特性中起着重要作用。为了研究这些LOs的稳定性及其在加速氧化过程中的氧化形式，采用二氧化硅吸附法选择性地去除粗亚麻籽油的极性组分，然后与LOs和γ-生育酚（γ-T）分别重新引入油基质中。综合分析氧化稳定性指标、LOs含量变化、氧化动力学以及LOs与氧化稳定性指标的相关性，发现单独添加LOs组分对亚麻籽油的过氧化值（PV）有中等的抗氧化作用，对对茴香胺值（p-AV）的影响较弱。然而，在添加γ-T后，我们观察到γ-T和LOs在抑制PV方面的协同作用较弱，而在抑制p-AV方面的协同作用较强。此外，对不同LOs的氧化动力学比较表明，γ-T比CLB更能保护CLP的氧化。γ-T对蛋氨酸亚砜（MetO）和蛋氨酸亚砜（MetO2）形式的LOs也观察到类似的保护趋势，尽管程度较轻。相关分析显示，在测试的基质中，含met的LOs的变化，特别是CLP，与PV高度相关，而含meto的LOs更能描述p-AV的变化。重要的是，CLP对抗氧化剂的影响表现出更高的敏感性，使其更适合于评估亚麻籽油样品中的过氧化值。

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引用次数: 0

Status and distribution of selenium in selenium-enriched peanut sprouts 富硒花生芽中硒的状况和分布

Q2 Agricultural and Biological Sciences

Grain Oil Science and Technology

Pub Date : 2024-12-01 DOI: 10.1016/j.gaost.2024.06.003

Mengqing Han , Kunlun Liu , Muhammad Tayyab Rashid , Guangsu Zhu , Yunshan Wei

Selenium is one of the essential trace elements in human body, however, due to the limitation of geographic factors, the intake of selenium is seriously insufficient in most regions. In this study, selenium-enriched peanut sprouts with high selenium content were prepared by soaking peanut seeds in sodium selenite. The content and distribution of selenium in germinated peanuts were investigated. The results showed that 200 μmol/L sodium selenite and germination for 6 days resulted in the highest total selenium, organic selenium content, and organic selenium conversion in peanut sprouts. Selenium exists in peanut sprouts mainly in organic selenium form, of which selenoproteins are the most critical organic selenium carriers. ABTS free radical scavenging capacity and reducing power assays showed that alkali-soluble protein had the highest antioxidant activity among the four soluble proteins, attributed to its high selenium binding level. Radicle and cotyledons of peanut seedlings were significantly enriched with selenium compared to hypocotyl. Amino acid analysis and SDS-PAGE results showed that selenium increases significantly after peanut germination and selenium enrichment. This study provides a simple, environmentally friendly, and effective way of selenium enrichment and offers a theoretical basis for applying selenium-enriched foods in food and medicine.

硒是人体必需的微量元素之一，但由于地理因素的限制，大多数地区硒的摄入量严重不足。本研究采用亚硒酸钠浸泡花生种子制备高硒富硒花生芽。对发芽花生中硒的含量和分布进行了研究。结果表明，在200 μmol/L亚硒酸钠处理下萌发6 d，花生芽中总硒、有机硒含量和有机硒转化率最高。花生芽中硒主要以有机硒的形式存在，其中硒蛋白是最重要的有机硒载体。ABTS自由基清除能力和还原能力试验表明，碱溶蛋白具有最高的抗氧化活性，这主要归因于其高硒结合水平。与下胚轴相比，花生幼苗的胚根和子叶中硒含量显著增加。氨基酸分析和SDS-PAGE结果表明，花生萌发和硒富集后硒含量显著增加。本研究提供了一种简单、环保、有效的富硒方法，为富硒食品在食品和医药中的应用提供了理论依据。

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引用次数: 0

Chemical structures, analytical approaches and toxicological effects of oxidative derivatives of triglycerides as potential hazards in lipid thermal processing: A review 甘油三酯氧化衍生物的化学结构、分析方法和毒理学效应--脂质热加工中的潜在危害：综述

Q2 Agricultural and Biological Sciences

Grain Oil Science and Technology

Pub Date : 2024-12-01 DOI: 10.1016/j.gaost.2024.07.001

Miao Zhang , Chenxu Wang , Zhuohong Xie , Boyan Gao , Liangli Yu

There is an increasing attention on oxidative derivatives of triglycerides, a group of potential thermal processing induced food toxicants, which are formed during the thermal processing of food lipids. This review aims to summarize current knowledge about their formation mechanisms, detection approaches, and toxicology impacts. Oxidative derivatives of triglycerides are generated through the oxidation, cyclization, polymerization, and hydrolysis of triglycerides under high-temperature and abundant oxygen. The analytical techniques, including GC, HPSEC, MS, ¹H-NMR were discussed in analyzing these components. In addition, their toxic effects on human health, including effects on the liver, intestines, cardiovascular system, immune system, and metabolism were elucidated. Information in this review could be used to improve the understanding of oxidative derivatives of triglycerides and ultimately improve academic and industrial strategies for eliminating these compounds in thermal processing food systems.

甘油三酯的氧化衍生物是一类在食品脂类热加工过程中形成的潜在的热加工食品毒物，越来越受到人们的关注。本文综述了目前对其形成机制、检测方法和毒理学影响的研究进展。甘油三酯的氧化衍生物是在高温和富氧条件下通过氧化、环化、聚合和水解生成的。讨论了GC、HPSEC、MS、1H-NMR等分析技术。此外，还阐明了它们对人体健康的毒性作用，包括对肝脏、肠道、心血管系统、免疫系统和代谢的影响。本综述中的信息可用于提高对甘油三酯氧化衍生物的理解，并最终改进在热加工食品系统中消除这些化合物的学术和工业策略。

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引用次数: 0

Enhancement of physicochemical properties and baking quality of broken rice flour through superheated steam 过热蒸汽对碎米粉理化性质及焙烤品质的改善

Q2 Agricultural and Biological Sciences

Grain Oil Science and Technology

Pub Date : 2024-12-01 DOI: 10.1016/j.gaost.2024.10.001

Zixiu Zhang , Jingxin Li , Xishuang Wang , Xinzhu Wu , Jialin Wang , Xiaolin Zhang , Han Ding , Ju Qiu , Ruge Cao

This study investigated the effects of superheated steam (SS) treatment at different temperatures (120 °C, 150 °C, 180 °C) on the physicochemical properties of broken rice flour and the quality of broken rice cakes. SS treatment at 120 °C significantly enhanced the moisture content of broken rice flour (P < 0.05). In contrast, treatments at 150 °C and 180 °C caused decrease of moisture content, amylose leaching, and reduction of damaged starch content. After SS treatment, the pasting properties of broken rice flour increased, along with the rising of storage modulus and loss modulus. The proportion of short chains (DP 6-12) in amylopectin increased from 29.42% to 34.80% (P < 0.05), which could delay starch retrogradation. Compared with untreated ones, the SS-150 broken rice cakes showed a significantly higher specific volume (2.96 mL/g, P < 0.05), more uniform cell structure, and lower hardness (1.66 N) and chewiness (10.22 mJ). After 7 days of storage, cakes from SS-treated rice flour (150 °C and 180 °C) had significantly reduced hardness and chewiness. The study demonstrated that SS treatment could improve the properties of broken rice flour and enhance the quality of broken rice cakes, especially at 150 °C and 180 °C. This study presents a method for improving the quality of broken rice flour and rice cakes using superheated steam treatment, addressing challenges related to poor flour characteristics and suboptimal cake quality. The findings offer technical and theoretical support for enhancing rice cake production, contributing to the comprehensive utilization of rice resources.

研究了不同温度（120℃、150℃、180℃）下的过热蒸汽（SS）处理对破碎米粉理化性质及破碎年糕品质的影响。120℃的SS处理显著提高了破碎米粉的含水率(P <；0.05)。150°C和180°C处理导致水分含量降低、直链淀粉浸出和受损淀粉含量降低。经SS处理后，破碎米粉的糊化性能有所提高，且储存模量和损失模量均有所上升。支链淀粉中短链（DP 6-12）的比例从29.42%增加到34.80% (P <；0.05)，可以延缓淀粉的降解。SS-150破碎年糕比体积(2.96 mL/g, P <；0.05)，细胞结构更均匀，硬度（1.66 N）和咀嚼力（10.22 mJ）较低。经ss处理的米粉（150°C和180°C）存放7天后，饼的硬度和嚼劲明显降低。研究表明，SS处理可以改善碎米粉的性能，提高碎米饼的质量，特别是在150℃和180℃时。本研究提出了一种利用过热蒸汽处理的方法来提高破碎米粉和年糕的质量，解决了面粉特性差和年糕质量不佳的问题。研究结果为提高年糕产量提供了技术和理论支持，有助于水稻资源的综合利用。

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引用次数: 0

Thermal and textural properties of extruded rice affect its cooking performances and the texture of the steamed extruded rice 挤出米的热特性和结构特性影响着挤出米的蒸煮性能和蒸煮后挤出米的结构

Q2 Agricultural and Biological Sciences

Grain Oil Science and Technology

Pub Date : 2024-12-01 DOI: 10.1016/j.gaost.2024.10.002

Yulong Wang , Lingjie Jiang , Kangru Cui , Zhonghua Gu , Yunfei Yang , Renyong Zhao , Xinwei Wang , Hongxin Jiang

Extruded rice has increasingly gained popularity in the market due to its convenience and acceptable texture. The objective of this study was to understand how the physicochemical, thermal, and textural properties of the extruded rice affected its cooking properties and texture of the cooked one. It was found that air trapped in the grains during extrusion reduced the transparency of extruded rice. More air trapped in the grains reduced the true density of the extruded rice, which in turn decreased the hardness of extruded rice. A looser internal structure of extruded rice grain, as indicated by the lower true density, resulted in a faster hydration and shorter optimum cooking time. Extruded rices showed two thermal-transition peaks, with peak 1 from 93.3 °C to 112.8 °C and peak 2 from 107.5 °C to 132.5 °C. The increased hardness of extruded rice led to increases in its thermal-transition temperatures, longer optimum steaming time, and decreases in its water absorption and cooking loss, which resulted in an increase in the hardness and a reduction in the adhesiveness of the steamed one. This study provides insights into the key factors determining the eating quality of extruded rice, which is beneficial for food scientists in developing premium extruded rice.

挤压米因其方便和可接受的质地在市场上越来越受欢迎。本研究的目的是了解膨化大米的理化、热、质构特性如何影响其蒸煮特性和煮熟大米的质构。结果表明，挤压过程中颗粒中的空气会降低挤压大米的透明度。更多的空气被困在颗粒中，降低了挤出大米的真实密度，这反过来又降低了挤出大米的硬度。挤压后的米粒内部结构较松散，其真实密度较低，导致水化速度更快，最佳蒸煮时间更短。挤压后的大米有两个热转变峰，峰1在93.3℃~ 112.8℃，峰2在107.5℃~ 132.5℃。膨化大米的硬度增加，导致其热转变温度升高，最佳蒸煮时间延长，吸水率和蒸煮损失量降低，从而导致蒸煮大米的硬度增加，附着力降低。本研究揭示了决定膨化米食用品质的关键因素，有助于食品科学家开发优质膨化米。

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引用次数: 0

Discrimination of pressed sesame oil: A comparison study of non-targeted UV spectral fingerprints combined with different chemometric methods 压榨芝麻油鉴别：不同化学计量方法结合非靶向紫外光谱指纹图谱的比较研究

Q2 Agricultural and Biological Sciences

Grain Oil Science and Technology

Pub Date : 2024-12-01 DOI: 10.1016/j.gaost.2024.08.001

Dongmin Wang , Yuxin Liu , Jiahui Qian , Yake Li , Lixia Hou , Huamin Liu

This study explores the utilization of various chemometric analytical methods for determining the quality of pressed sesame oil with different adulteration levels of refined sesame oil using UV spectral fingerprints. The goal of this study was to provide a reliable tool for assessing the quality of sesame oil. The UV spectra of 51 samples of pressed sesame oil and 420 adulterated samples with refined sesame oil were measured in the range of 200-330 nm. Various classification and prediction methods, including linear discrimination analysis (LDA), support vector machines (SVM), soft independent modeling of class analogy (SIMCA), partial least squares regression (PLSR), support vector machine regression (SVR), and back-propagation neural network (BPNN), were employed to analyze the UV spectral data of pressed sesame oil and adulterated sesame oil. The results indicated that SVM outperformed the other classification methods in qualitatively identifying adulterated sesame oil, achieving an accuracy of 96.15%, a sensitivity of 97.87%, and a specificity of 80%. For quantitative analysis, BPNN yielded the best prediction results, with an R² value of 0.99, RMSEP of 2.34%, and RPD value of 10.60 (LOD of 8.60% and LOQ of 28.67%). Overall, the developed models exhibited significant potential for rapidly identifying and predicting the quality of sesame oil.

本研究探讨了利用各种化学计量分析方法，利用紫外光谱指纹图谱测定精制麻油中不同掺假水平的压榨麻油的质量。本研究的目的是为芝麻油品质的评估提供一个可靠的工具。测定了51份压榨芝麻油样品和420份掺假精制芝麻油样品在200 ~ 330 nm范围内的紫外光谱。采用线性判别分析（LDA）、支持向量机（SVM）、类类比软独立建模（SIMCA）、偏最小二乘回归（PLSR）、支持向量机回归（SVR）和反向传播神经网络（BPNN）等分类预测方法，对压榨芝麻油和掺假芝麻油的紫外光谱数据进行了分析。结果表明，SVM在定性识别掺假香油方面优于其他分类方法，准确率为96.15%，灵敏度为97.87%，特异性为80%。在定量分析中，BPNN的预测效果最好，R2为0.99，RMSEP为2.34%，RPD为10.60 （LOD为8.60%，LOQ为28.67%）。总体而言，所开发的模型在快速识别和预测香油质量方面具有显著的潜力。

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引用次数: 0

Valorization of wheat bran arabinoxylan: A review on nutritional and materials perspectives 麦麸阿拉伯木聚糖的增值：营养和材料观点综述

Q2 Agricultural and Biological Sciences

Grain Oil Science and Technology

Pub Date : 2024-09-01 DOI: 10.1016/j.gaost.2024.05.006

Wheat bran, a principal byproduct of flour milling, stands as an abundant source of dietary fiber, yet its economic potential remains under-exploited in current forage applications. Arabinoxylan (AX), constituting the core of dietary fiber, emerges as a versatile compound with multifaceted functionalities. Its nutritional significance, coupled with its role in cereal food processing, has prompted a surge of studies focusing on the valorization of wheat bran AX. Moreover, the hydrolyzed derivative, arabinoxylan oligosaccharides (AXOS), demonstrates prebiotic and antioxidant properties, offering potential avenues to mitigate the risk of chronic diseases. This review summarizes current knowledge on the valorization of wheat bran AX in terms of the processing and nutritional properties of AX. Moreover, multiple novel applications of AX in the materials area, including biodegradable food packaging films, delivery of bioactive substances as nanoparticles, and the manufacture of food emulsifiers, are also highlighted to extend the utilization of AX. This review underscores the immense potential of wheat bran AX, advocating for its exploitation not only as a nutritional asset but also as a primary ingredient in advanced materials. The synthesis of nutritional and materials perspectives accentuates the multifaceted utility of wheat bran AX, thereby paving the way for sustainable valorization pathways. By unraveling the latent potential within AX, this paper advocates for the holistic and sustainable utilization of wheat bran in diverse, value-added applications.

小麦麸皮是面粉加工的主要副产品，是膳食纤维的丰富来源，但在目前的饲草应用中，其经济潜力仍未得到充分开发。阿拉伯木聚糖（AX）是膳食纤维的核心，是一种具有多方面功能的多功能化合物。阿拉伯木聚糖的营养价值及其在谷物食品加工中的作用，促使人们对麦麸阿拉伯木聚糖的价值进行了大量研究。此外，水解衍生物阿拉伯木聚糖低聚糖（AXOS）具有益生元和抗氧化特性，为降低慢性疾病风险提供了潜在途径。本综述从 AX 的加工和营养特性方面总结了目前有关麦麸 AX 价值化的知识。此外，还重点介绍了 AX 在材料领域的多种新型应用，包括可生物降解的食品包装薄膜、以纳米颗粒形式输送生物活性物质以及制造食品乳化剂，以扩大 AX 的应用范围。本综述强调了麦麸 AX 的巨大潜力，主张不仅将其作为一种营养资产，而且作为先进材料的主要成分加以利用。营养学和材料学的综合观点突出了麦麸 AX 的多方面用途，从而为可持续的价值化途径铺平了道路。通过揭示 AX 的潜在潜力，本文倡导在各种增值应用中全面、可持续地利用麦麸。

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引用次数: 0

Technological advancements in millet dehulling and polishing process: An insight into pretreatment methods, machineries and impact on nutritional quality 小米脱壳和抛光工艺的技术进步：深入了解预处理方法、机械设备及其对营养质量的影响

Q2 Agricultural and Biological Sciences

Grain Oil Science and Technology

Pub Date : 2024-09-01 DOI: 10.1016/j.gaost.2024.05.007

Shagolshem Mukta Singh, Jayasree Joshi T, P. Srinivasa Rao

Millets are widely recognized for their nutritional significance; however, the methods employed for their processing are currently lacking. This article primarily focuses on the advanced technologies and progressions in millet dehulling and polishing. These technologies operate based on the fundamental principles of compression-shearing, abrasion-friction, and centrifugal-impact forces. Processing of millets can be challenging because of the physical characteristics and tight attachment of hull and bran to the endosperm. However, several dehullers have been designed to solve this problem for different kinds of millets. In addition, the nutritional and anti-nutritional characteristics undergo alterations due to both dehulling and polishing processes. These alterations are thoroughly examined and discussed in this article. Specifically, anti-nutrients such as tannins and phytate are predominantly found in the outer pericarp of the grain and experience a reduction after undergoing dehulling and polishing. The nutritional properties are also subjected to a reduction; however, this reduction can be mitigated by subjecting the grains to certain pretreatments before dehulling and polishing. These treatments serve to enhance dehulling efficiency and nutrient digestibility while simultaneously reducing the presence of anti-nutrients. Novel thermal and non-thermal methodologies such as microwave, hydrothermal, high-pressure processing, and ohmic heating can be employed for processing millets, thereby diminishing the loss of nutrients. Additional research can be carried out to investigate their impact on the dehulling and polishing of millets.

小米的营养价值已得到广泛认可，但目前还缺乏对其进行加工的方法。本文主要关注小米脱壳和抛光的先进技术和进展。这些技术基于压缩-剪切、磨损-摩擦和离心-冲击力等基本原理运行。由于黍子的物理特性以及谷壳和麸皮与胚乳的紧密结合，加工黍子具有挑战性。不过，已经设计了几种脱壳机来解决不同种类黍的这一问题。此外，脱壳和抛光过程会改变营养和抗营养特性。本文将对这些变化进行深入研究和讨论。具体来说，单宁酸和植酸等抗营养物质主要存在于谷物的外果皮中，在经过脱壳和抛光后会减少。营养成分也会减少；不过，在脱壳和抛光前对谷物进行某些预处理可减轻营养成分的减少。这些处理可提高脱壳效率和营养消化率，同时减少抗营养素的存在。可采用微波、水热、高压处理和欧姆加热等新型热处理和非热处理方法加工黍子，从而减少营养物质的损失。还可以开展更多研究，调查它们对黍米脱壳和抛光的影响。

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引用次数: 0