Wu Bingbing, Yu Chunlei, Chen Zhongwei, Xu Bin
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Foods. 2025 Jun 4;14(11):1988. doi: 10.3390/foods14111988.
Wheat bran (WB) is rich in bioactive compounds, but its incorporation into food products often negatively affects dough properties. The soluble components in WB, including polysaccharides, minerals, and proteins, exhibit significant variations across different bran layers and may dissolve and interact with flour components during food processing, affecting dough properties. This study aims to investigate the influence of aqueous extracts from different WB layers (aleurone layer, AL; non-aleurone layer, NAL) and their components on the functional properties of wheat starch and gluten. The results indicate that the AL-rich fraction yielded a higher extract content (30.6%) compared to the NAL-rich fraction (15.1%), attributable to the higher cellular content in the AL. Both the extracts and residues from AL and NAL significantly lowered the denaturation temperature of wheat gluten. The aqueous extracts reduced the storage (G') and loss (G″) moduli of wheat gluten, primarily attributed to the effect of polysaccharide components, whereas the protein and ash fractions elevated the G' and G″ at suitable dosages. The extracts elevated the gelatinization temperature of starch, but reduced enthalpy (ΔH). Moreover, the pasting viscosity of starch with WB extract decreased due to the combined effects of protein and ash fractions. These findings provide insights into the roles of water extracts from different WB layers and their components in modulating wheat-based product quality. This study also offers a theoretical basis for optimizing WB utilization in foods, thus providing a theoretical foundation for promoting whole-wheat foods or foods containing WB.
小麦麸皮（WB）富含生物活性化合物，但其添加到食品中往往会对面团特性产生负面影响。WB中的可溶性成分，包括多糖、矿物质和蛋白质，在不同麸皮层之间存在显著差异，并且在食品加工过程中可能会溶解并与面粉成分相互作用，从而影响面团特性。本研究旨在探究来自不同WB层（糊粉层，AL；非糊粉层，NAL）的水提取物及其成分对小麦淀粉和麸质功能特性的影响。结果表明，富含AL的部分提取物含量（30.6%）高于富含NAL的部分（15.1%），这归因于AL中较高的细胞含量。来自AL和NAL的提取物及残留物均显著降低了小麦麸质的变性温度。水提取物降低了小麦麸质的储能模量（G'）和损耗模量（G″），这主要归因于多糖成分的作用，而蛋白质和灰分部分在合适剂量下提高了G'和G″。提取物提高了淀粉的糊化温度，但降低了焓变（ΔH）。此外，由于蛋白质和灰分部分的综合作用，添加WB提取物的淀粉的糊化粘度降低。这些发现为不同WB层的水提取物及其成分在调节小麦基产品质量中的作用提供了见解。本研究还为优化食品中WB的利用提供了理论依据，从而为推广全麦食品或含有WB的食品奠定了理论基础。
