{"title":"汽爆处理对粮油加工副产品中可溶性膳食纤维的结构和理化特性的影响及其潜在应用：综述","authors":"Xin-Yi Tian, Jian-Fu Liu, Na-Na Wu, Bin Tan","doi":"10.1002/cche.10746","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Objectives</h3>\n \n <p>Grain and oil processing by-products contain dietary fiber with high quality, but most of them have not been utilized due to their high content of insoluble dietary fiber and coarse texture, which are detrimental to the quality improvement of cereal food.</p>\n </section>\n \n <section>\n \n <h3> Findings</h3>\n \n <p>Steam explosion treatment can transfer dietary fiber from insoluble to water-soluble resulting in a high content of water-soluble dietary fiber. The content of soluble dietary fiber in cereal processing by-products with steam explosion treatment is increased from 27.48% to 171% via optimal conditions of steam explosion treatment. The structure of dietary fiber from cereal processing by-products is disrupted to a honeycomb porous shape, therefore, the physicochemical properties of dietary fiber are improved, such as hydration capacity, oil, cholesterol, and bile salts binding capacity, hypoglycemic capacity, and antioxidant activity.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>Steam explosion treatment is a rapidly developing and extremely promising pretreatment technology for physicochemical properties enhancement of dietary fiber from grain and oil processing by-products.</p>\n </section>\n \n <section>\n \n <h3> Significance and Novelty</h3>\n \n <p>This review can provide some useful references for the properties improvement of soluble dietary fiber in grain and oil processing by-products by steam explosion pretreatment. It may facilitate the application of soluble dietary fiber in the food industry.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 3","pages":"437-449"},"PeriodicalIF":2.2000,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of steam explosion treatment on structural and physicochemical properties, and potential application of soluble dietary fiber from grain and oil processing by-products: A review\",\"authors\":\"Xin-Yi Tian, Jian-Fu Liu, Na-Na Wu, Bin Tan\",\"doi\":\"10.1002/cche.10746\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background and Objectives</h3>\\n \\n <p>Grain and oil processing by-products contain dietary fiber with high quality, but most of them have not been utilized due to their high content of insoluble dietary fiber and coarse texture, which are detrimental to the quality improvement of cereal food.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Findings</h3>\\n \\n <p>Steam explosion treatment can transfer dietary fiber from insoluble to water-soluble resulting in a high content of water-soluble dietary fiber. The content of soluble dietary fiber in cereal processing by-products with steam explosion treatment is increased from 27.48% to 171% via optimal conditions of steam explosion treatment. The structure of dietary fiber from cereal processing by-products is disrupted to a honeycomb porous shape, therefore, the physicochemical properties of dietary fiber are improved, such as hydration capacity, oil, cholesterol, and bile salts binding capacity, hypoglycemic capacity, and antioxidant activity.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusions</h3>\\n \\n <p>Steam explosion treatment is a rapidly developing and extremely promising pretreatment technology for physicochemical properties enhancement of dietary fiber from grain and oil processing by-products.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Significance and Novelty</h3>\\n \\n <p>This review can provide some useful references for the properties improvement of soluble dietary fiber in grain and oil processing by-products by steam explosion pretreatment. It may facilitate the application of soluble dietary fiber in the food industry.</p>\\n </section>\\n </div>\",\"PeriodicalId\":9807,\"journal\":{\"name\":\"Cereal Chemistry\",\"volume\":\"101 3\",\"pages\":\"437-449\"},\"PeriodicalIF\":2.2000,\"publicationDate\":\"2024-01-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Cereal Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/cche.10746\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cereal Chemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/cche.10746","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Effect of steam explosion treatment on structural and physicochemical properties, and potential application of soluble dietary fiber from grain and oil processing by-products: A review
Background and Objectives
Grain and oil processing by-products contain dietary fiber with high quality, but most of them have not been utilized due to their high content of insoluble dietary fiber and coarse texture, which are detrimental to the quality improvement of cereal food.
Findings
Steam explosion treatment can transfer dietary fiber from insoluble to water-soluble resulting in a high content of water-soluble dietary fiber. The content of soluble dietary fiber in cereal processing by-products with steam explosion treatment is increased from 27.48% to 171% via optimal conditions of steam explosion treatment. The structure of dietary fiber from cereal processing by-products is disrupted to a honeycomb porous shape, therefore, the physicochemical properties of dietary fiber are improved, such as hydration capacity, oil, cholesterol, and bile salts binding capacity, hypoglycemic capacity, and antioxidant activity.
Conclusions
Steam explosion treatment is a rapidly developing and extremely promising pretreatment technology for physicochemical properties enhancement of dietary fiber from grain and oil processing by-products.
Significance and Novelty
This review can provide some useful references for the properties improvement of soluble dietary fiber in grain and oil processing by-products by steam explosion pretreatment. It may facilitate the application of soluble dietary fiber in the food industry.
期刊介绍：
Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers.
The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.
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