Kong Feng, Zeng Qinghua, Li Yue, Zhao Yang, Guo Xingfeng
College of Agronomy, Liaocheng University, Liaocheng, China.
Front Nutr. 2022 Jul 27;9:877704. doi: 10.3389/fnut.2022.877704. eCollection 2022.
Whole grain contains many health-promoting ingredients, but due to its poor bioaccessibility and processibility, it is not widely accepted by consumers. The steam explosion was exploited to modify the nutritional bioaccessibility and the physicochemical properties of wholemeal flour in this study. starch digestibility, protein digestibility of wholemeal flour, total flavonoids content, and total phenolics content of digestive juice were used to evaluate the bioaccessibility, and a significant variation ( < 0.05) was noted. Results showed that steam explosion enhanced the gastric protein digestibility ranged from 5.67 to 6.92% and the intestinal protein digestibility ranged from 16.77 to 49.12%. Steam-exploded wholemeal flour (0.5 MPa, 5 min) had the highest protein digestibility and rapidly digestible starch content. Compared with native flour, steam explosion (0.5 MPa, 5 min) contributed to a 0.72-fold and 0.33-fold increment of total flavonoids content and total phenolics content in digestible juice. Chemical changes of wholemeal flour, induced by steam explosion, caused the changes in the solvent retention capacity, rheological property of wholemeal flour, and altered the falling number (and liquefaction number). An increasing tendency to solid-like behavior and the gel strength of wholemeal flour was significantly enhanced by the steam explosion at 0.5 MPa for 5 min, while the gluten was not weakened. This study indicated that steam-exploded wholemeal flour (0.5 MPa, 5 min) could serve as a potential ingredient with the noticeable bioaccessibility and physicochemical properties in cereal products.
全谷物含有许多促进健康的成分，但由于其生物可及性和加工性能较差，未被消费者广泛接受。本研究利用蒸汽爆破来改善全麦粉的营养生物可及性和理化性质。采用全麦粉的淀粉消化率、蛋白质消化率、消化液中的总黄酮含量和总酚含量来评价生物可及性，结果发现有显著差异（<0.05）。结果表明，蒸汽爆破提高了胃蛋白酶消化率，提高幅度为5.67%至6.92%，同时提高了肠蛋白酶消化率，提高幅度为16.77%至49.12%。蒸汽爆破全麦粉（0.5MPa，5min）的蛋白质消化率和快速消化淀粉含量最高。与天然面粉相比，蒸汽爆破（0.5MPa，5min）使消化液中的总黄酮含量和总酚含量分别提高了0.72倍和0.33倍。蒸汽爆破引起的全麦粉化学变化导致了全麦粉的溶剂保持能力、流变学性质的改变，并改变了降落数值（和液化数值）。在0.5MPa下蒸汽爆破5min显著增强了全麦粉类似固体行为的趋势和凝胶强度，同时面筋并未被削弱。本研究表明，蒸汽爆破全麦粉（0.5MPa，5min）可作为谷物产品中一种具有显著生物可及性和理化性质的潜在成分。
