Xu Qinglian, Huang Ruihan, Yang Ping, Wang Li, Xing Yage, Liu Hong, Wu Lin, Che Zhenming, Zhang Ping
Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University Chengdu 610039 China
Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute Yibin 644004 China.
RSC Adv. 2021 Sep 17;11(49):30898-30910. doi: 10.1039/d1ra05093a. eCollection 2021 Sep 14.
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), solubility (21.077 g 100 g), bulk density (0.34 g mL), and tap density (0.53 g mL) 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) 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 superfine grinding displayed superior taste and functional characteristics, providing a theoretical reference for the processing of this bran.
比较了剪切粉碎、气流粉碎和湿磨对苦荞麸皮（TBB）粉理化性质的影响。超微粉碎显著降低了麸皮的粒径（1.644μm），同时提高了蛋白质含量（23.60%）、持水量（4.38 g/g）、溶解度（21.077 g/100 g）、堆积密度（0.34 g/mL）和振实密度（0.53 g/mL），具有良好的加工特性。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，经过超微粉碎的不同麸皮粉表现出不同程度的抗氧化能力。湿磨麸皮粉（WGBP）的槲皮素含量（2.18 g/100 g）是对照组的两倍，未检测到芦丁。总黄酮含量（TFC）和总酚含量（TPC）与其他组有显著差异。DPPH、˙OH和ABTS清除率分别为60.74%、86.62%和92.98%，其中˙OH清除率显著高于其他处理组。对照组、剪切粉碎和气流粉碎麸皮在TFC、TPC和抗氧化性方面无显著差异，除了˙OH清除能力。通过超微粉碎获得的TBB粉具有优异的口感和功能特性，为该麸皮的加工提供了理论参考。
