Comparative study of different biological processing methods on nutritional composition and bioactivity of whole-grain wheat
Comparative study of different biological processing methods on nutritional composition and bioactivity of whole-grain wheat
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DOI：
10.1002/cche.10738
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发表时间：
2023-11-22
期刊：
影响因子：
2.4
通讯作者：
Tan，Bin
中科院分区：
文献类型：
--
作者：
Shi，Zongqing;Zhang，Duqin;Tan，Bin
背景与目的生物加工被认为是消除谷物不良性状、改善谷物品质的最有效技术之一。为比较不同生物加工方法对全麦营养价值和生物活性的影响，对全麦进行了固态发酵、发芽、固态发酵、发芽和植酸酶处理。游离黄酮含量明显降低。植酸盐含量与矿物质含量的摩尔比（PA/Ca、PA/Fe和PA/Zn）分别显着降低了13.8%-42.0%、8.4%-73.4%和17.9%-45.0%，表明矿物质生物利用度有所提高。植酸含量的最大减少被发现在WGW后PT。与SSF和PT相比，GT显著提高了WGW中游离酚提取物的酚含量和2，2-连氮二（3-乙基苯并噻唑啉-6-磺酸）和1，1-二苯基-2-苦肼基自由基清除能力。与GT和PT相比，经植物乳杆菌、酿酒酵母和单囊酵母SSF处理后，WGW中游离酚提取物的ORAC明显提高。本研究为进一步研究不同生物加工方法提供了依据在编写WGW产品时，根据不同的目标。
Background and ObjectivesBiological processing is considered one of the most effective technologies used to eliminate adverse traits and improve the quality of cereal. To compare the effects of different biological processing methods on the nutritional value and bioactivity of whole‐grain wheat (WGW), solid‐state fermentation (SSF), germination (GT), solid‐state fermentation (SSF), germination (GT), and phytase treatment (PT) were performed.FindingsAfter biological processing, protein, insoluble dietary fiber, and bound flavonoid contents significantly increased, while phytate, bound phenolic, and free flavonoid contents obviously decreased. The molar ratio of phytate content to mineral content, including PA/Ca, PA/Fe, and PA/Zn, significantly reduced by 13.8%–42.0%, 8.4%–73.4%, and 17.9%–45.0%, respectively, suggesting the improvement of mineral bioavailability. The greatest reduction of phytate content was found in WGW after PT. In comparison to SSF and PT, GT significantly improved phenolic content and 2,2‐azinobis (3‐ethylbenzothiazoline‐6‐sulfonic acid) and 1, 1‐diphenyl‐2‐picrylhydrazyl free radical scavenging abilities of free phenolic extract in WGW. As compared to GT and PT, the ORAC of the free phenolic extract in WGW obviously improved after SSF with strains ofLactobacillus plantarum,Saccharomyces cerevisiae, andMonascussp.ConclusionsOverall, SSF, GT, and PT showed high efficiency in phytate degradation, and GT and SSF, in particular, improved the nutritional value and bioactivity of WGW.Significance and NoveltyThis study provides data supporting the use of different biological processing methods based on different objectives when preparing WGW products.