Promoting the grinding of wheat bran through treatment by sodium carbonate and its mechanism

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science Pub Date : 2024-10-05 DOI:10.1016/j.jcs.2024.104036

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Abstract

This work investigated the effect of treatment by sodium carbonate on grinding of wheat bran and the related mechanism. Specifically, wheat bran was treated by sodium carbonate solutions at the ratio of 1:2 to make addition of sodium carbonate at 0.0%, 4.0%, 8.0%, 12.0%, 15.0%, and 30.0% based on the mass of bran, dried, and ground using the universal high-speed grinder. It was found that treatment by sodium carbonate significantly reduced the particle size of ground bran and this effect was positively correlated with the sodium carbonate content, which suggested that treatment by sodium carbonate promoted the grinding of wheat bran. Besides, treatment by sodium carbonate improved the hardness of bran. On the other hand, treatment by sodium carbonate damaged the crystal structure, the cell wall and lignin of bran. Moreover, treatment by sodium carbonate converted bound phenolics, including ferulic acid, into free phenolics and insoluble dietary fiber, including unextractable arabinoxylan, into soluble dietary fiber. These results suggested that treatment by sodium carbonate had already damaged the structure of bran and altered the texture of bran before the mechanical stress during grinding was applied. As a result, treatment by sodium carbonate promoted the grinding of wheat bran.

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通过碳酸钠处理促进麦麸研磨及其机理

这项工作研究了碳酸钠处理对麦麸研磨的影响及其相关机理。具体来说，用碳酸钠溶液按 1:2 的比例处理小麦麸皮，使碳酸钠的添加量分别为麸皮质量的 0.0%、4.0%、8.0%、12.0%、15.0% 和 30.0%，干燥后使用通用高速研磨机研磨。研究发现，经碳酸钠处理后，研磨后的麦麸粒度明显减小，且这种效果与碳酸钠含量呈正相关，这表明碳酸钠处理促进了麦麸的研磨。此外，碳酸钠处理还能提高麦麸的硬度。另一方面，碳酸钠处理会破坏麦麸的晶体结构、细胞壁和木质素。此外，经碳酸钠处理后，结合酚（包括阿魏酸）转化为游离酚，不溶性膳食纤维（包括不可提取的阿拉伯木聚糖）转化为可溶性膳食纤维。这些结果表明，在研磨过程中施加机械应力之前，碳酸钠处理已经破坏了麸皮的结构并改变了麸皮的质地。因此，碳酸钠处理促进了麦麸的研磨。

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来源期刊

Journal of Cereal Science 工程技术-食品科技

CiteScore

7.80

自引率

2.60%

发文量

163

审稿时长

38 days

期刊介绍： The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.