机械研磨对谷子（(L.) P. Beauv）麸皮粉理化、结构和功能特性的影响。

Liang Kehong, Zhu Hong, Zhang Yue

Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.

College of Engineering, China Agricultural University, Bejing 100083, China.

Foods. 2022 Sep 3;11(17):2688. doi: 10.3390/foods11172688.

This study investigated the functional, physicochemical, and structural characteristics of foxtail millet bran powder with different particle sizes. The morphological analysis revealed that the surface roughness declined in conjunction with the particle sizes of the millet bran powder. The Fourier-transform infrared (FTIR) spectra showed that none of the samples generated any additional chemical functional groups. A decrease in the particle sizes of the millet bran powder increased their dissemination and surface areas, as well as the bulk density, tap density, water-holding capacity (WHC), angle of repose (θ) and angle of slide (α), and peak temperature, while the oil holding capacity (OHC) and crystallinity index (CI) value declined. Moreover, fine millet bran powder (54.7 μm) exhibited a higher protein, fat, soluble dietary fiber (SDF), total phenolic content, and antioxidant capacity than its coarse counterpart.

本研究调查了不同粒径谷子麸皮粉的功能、物理化学和结构特性。形态分析表明，谷子麸皮粉的表面粗糙度随粒径减小而降低。傅里叶变换红外光谱（FTIR）显示，所有样品均未产生任何额外的化学官能团。谷子麸皮粉粒径减小会增加其分散度和表面积，以及堆积密度、振实密度、持水能力（WHC）、休止角（θ）和滑动角（α），同时峰值温度升高，而持油能力（OHC）和结晶度指数（CI）值下降。此外，细谷子麸皮粉（54.7μm）比粗谷子麸皮粉具有更高的蛋白质、脂肪、可溶性膳食纤维（SDF）、总酚含量和抗氧化能力。