期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 135, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2020.110026
关键词
Wheat bran; Steam explosion; Nonenzymatic browning; Flavor
资金
- National Natural Science Foundation of China [31972194]
- Foundation of Engineering Research Center of Food Biotechnology, Ministry of Education, P. R. China [SPZX003-18]
- Open Project Program of State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology [SKLFNS-KF-201804]
Steam explosion (SE) pretreatment of wheat bran is effective in hydrolyzing cellulose, improving enzymatic digestion and solvent accessibility, which benefits soy sauce production. Under 1.5 MPa pressure, significant reductions in cellulose, hemicellulose, and lignin content were observed, leading to an intense increase in flavor determined by electronic nose analysis and sensory evaluation.
Wheat bran, which contains a large amount of cellulose, is used as a raw material to produce soy sauce, but it is hard to degrade during fermentation. Steam explosion (SE) is efficient in hydrolyzing the cellulose for enhancing enzymatic digestion and solvent accessibility. In this study, we applied a SE at a sufficiently high pressure to damage the integrity of the wheat bran structure and modify it to assume a layered form. We found that cellulose, hemicellulose, and lignin structures were collapsed by SE pretreatment, which was indicated by their changes in Fourier transform infrared spectroscopy (FTIR). The amounts of cellulose, hemicellulose, and lignin decreased by 5.8%, 21.4%, and 43.4%, respectively, under 1.5 MPa, resulting in the significant reduction of sugar and amino acid nitrogen. The co-reaction of nonenzymatic browning after SE pretreatment resulted in an intense increase in flavor (overall feeling), as determined by electronic nose analysis and sensory evaluation. In conclusion, SE pretreatment under 1.0 MPa was proven to be the most optimal state for the production of aroma compounds (volatile compounds), which are essential for soy sauce production.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据