综述 REVIEW

饲用麦麸纤维降解及其产物功能特性研究进展

  • 李沛 ,
  • 王永伟 ,
  • 刘宁 ,
  • 李军训
展开
  • 1. 河南科技大学动物科技学院, 洛阳 471000;
    2. 国家粮食和物资储备局科学研究院, 粮食品质营养研究所, 北京 100037;
    3. 山东泰山生力源集团股份有限公司, 泰安 271000
李沛(1993—),男,宁夏中卫人,硕士研究生,研究方向为动物营养与饲料科学。E-mail:648480842@qq.com

收稿日期: 2022-02-21

  网络出版日期: 2022-10-17

基金资助

国家重点研发计划专项(2021YFD1300300)

Research Progress on Fiber Degradation of Feeding Wheat Bran and Functional Properties of Its Products

  • LI Pei ,
  • WANG Yongwei ,
  • LIU Ning ,
  • LI Junxun
Expand
  • 1. College of Animal Science and Technology, Henan University of Science and Technology, Luoyang 471000, China;
    2. Institute of Food Quality and Nutrition, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China;
    3. Shandong Taishan Shengliyuan Group Co., Ltd., Tai'an 271000, China

Received date: 2022-02-21

  Online published: 2022-10-17

摘要

我国麦麸资源丰富,但是较高的纤维含量限制了其在饲粮中的合理利用。借助物理、化学和生物等方法可以显著改变麦麸纤维的结构和营养特性,有效提升其饲用价值。本文综述了国内外麦麸纤维的不同降解技术以及麦麸纤维降解产物的功能特性,并对当前麦麸纤维评定技术进行了归纳,以期为麦麸等高纤维饲料原料的增值化开发利用提供参考。

本文引用格式

李沛 , 王永伟 , 刘宁 , 李军训 . 饲用麦麸纤维降解及其产物功能特性研究进展[J]. 动物营养学报, 2022 , 34(9) : 5579 -5588 . DOI: 10.3969/j.issn.1006-267x.2022.09.014

Abstract

Wheat bran is abundant in China, but high fiber content limits its rational utilization in feed. The structure and nutritional characteristics of wheat bran fiber can be significantly changed and its feeding value can be effectively improved by physical, chemical and biological methods. This paper reviewed the different degradation technologies and the functional characteristics of degradation products of wheat bran fiber, and summarized the current evaluation technologies of wheat bran fiber, which can provide reference for the value-added development and utilization of high fiber feedstuff such as wheat bran.

参考文献

[1] ROSE D J, INGLETT G E.Two-stage hydrothermal processing of wheat (Triticum aestivum) bran for the production of feruloylated arabinoxylooligosaccharides[J].Journal of Agricultural and Food Chemistry, 2010, 58(10):6427-6432.  
[2] 龙志礼, 刘小郡, 李坚强, 等.麦麸的营养组分及功能性成分的提取[J].粮食加工, 2021, 46(5):28-32. LONG Z L, LIU X J, LI J Q, et al.Extraction of nutritional components and functional components of wheat bran[J].Grain Processing, 2021, 46(5):28-32.(in Chinese)
[3] SLOMINSKI B A, BOROS D, CAMPBELL L D, et al.Wheat by-products in poultry nutrition.Part Ⅰ.Chemical and nutritive composition of wheat screenings, bakery by-products and wheat mill run[J].Canadian Journal of Animal Science, 2004, 84(3):421-428.  
[4] LI W, CUI S W, KAKUDA Y.Extraction, fractionation, structural and physical characterization of wheat β-D-glucans[J].Carbohydrate Polymers, 2006, 63(3):408-416.  
[5] 张志清, 帅瑾, 周利茗, 等.超声波辅助碱醇提取麦麸中阿魏酸工艺优化[J].食品科学, 2010, 31(12):83-88. ZHANG Z Q, SHUAI J, ZHOU L M, et al.Extraction of ferulic acid from wheat bran by optimized ultrasonic-assisted alkaline-alcohol hydrolyrsis[J].Food Science, 2010, 31(12):83-88.(in Chinese)
[6] 崔艺燕, 田志梅, 鲁慧杰, 等.糠麸营养价值及其发酵饲料在动物生产中的应用[J].中国畜牧兽医, 2019, 46(10):2902-2915. CUI Y Y, TIAN Z M, LU H J, et al.Bran nutritional value and its fermented feed application in animal production[J].China Animal Husbandry & Veterinary Medicine, 2019, 46(10):2902-2915.(in Chinese)
[7] 中国饲料数据库.中国饲料成分及营养价值表(2021年第32版)(待续)[J].中国饲料, 2021(23):98-107. Chinese Feed Database.Tables of feed composition and nutritive values in China(2021 thirty-second edition)(be continued)[J].China Feed, 2021(23):98-107.(in Chinese)
[8] 苗字叶, 刘阳星月, 姚亚亚, 等.麦麸营养成分的利用及改性现状[J].粮食与油脂, 2020, 33(12):18-20. MIAO Z Y, LIU Y X Y, YAO Y Y, et al.Utilization and modification status of wheat bran nutrient[J].Cereals & Oils, 2020, 33(12):18-20.(in Chinese)
[9] 苗字叶, 姚亚亚, 刘阳星月, 等.超高静压改性麦麸对其功能性质的影响[J].食品科学, 2019, 40(19):164-171. MIAO Z Y, YAO Y Y, LIU Y X Y, et al.Functional properties of high hydrostatic pressure modified wheat bran[J].Food Science, 2019, 40(19):164-171.(in Chinese)
[10] ÖZKAYA B, TURKSOY S, ÖZKAYA H, et al.Dephytinization of wheat and rice brans by hydrothermal autoclaving process and the evaluation of consequences for dietary fiber content, antioxidant activity and phenolics[J].Innovative Food Science & Emerging Technologies, 2017, 39:209-215.
[11] YAN X G, YE R, CHEN Y.Blasting extrusion processing:the increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran[J].Food Chemistry, 2015, 180:106-115.
[12] 向琴.小麦膳食纤维构效关系研究及化学成分选择性重组[D].硕士学位论文.广州:华南理工大学, 2015. XIANG Q.Studying structure-activity relationship of wheat bran dietary fiber and selective restructuring chemical composition[D].Master's Thesis.Guangzhou:South China University of Technology, 2015.(in Chinese)
[13] AKTAS-AKYILDIZ E, MATTILA O, SOZER N, et al.Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran[J].Journal of Cereal Science, 2017, 78:25-32.
[14] 王磊, 廖晨, 孟哲, 等.改性麦麸膳食纤维功能和结构特性研究[J].安徽农业科学, 2020, 48(7):179-181. WANG L, LIAO C, MENG Z, et al.Study on functional and structure property of modified dietary fiber from wheat bran[J].Journal of Anhui Agricultural Sciences, 2020, 48(7):179-181.(in Chinese)
[15] BREWER L R, KUBOLA J, SIRIAMORNPUN S, et al.Wheat bran particle size influence on phytochemical extractability and antioxidant properties[J].Food Chemistry, 2014, 152:483-490.
[16] 王兆升, 刘传富, 董海洲, 等.麦麸加酸挤压改性及对其理化特性的影响[J].中国粮油学报, 2010, 25(3):11-15. WANG Z S, LIU C F, DONG H Z, et al.Extrusion modification of wheat bran with adding acid and effects on physicochemical property[J].Journal of the Chinese Cereals and Oils Association, 2010, 25(3):11-15.(in Chinese)
[17] 李向阳, 刘潇, 董海洲, 等.麦麸加碱挤压改性及对其主要成分的影响[J].食品与发酵工业, 2010, 36(3):89-92, 97. LI X Y, LIU X, DONG H Z, et al.Alkali modification extrusion and its effects on wheat components[J].Food and Fermentation Industries, 2010, 36(3):89-92, 97.(in Chinese)
[18] 黄纪念, 孙强, 王长虹, 等.羧甲基化法制备高持水力麦麸膳食纤维研究[J].中国粮油学报, 2012, 27(6):94-100. HUANG J N, SUN Q, WANG C H, et al.Research on the preparation of high water-holding capacity of dietary fiber from wheat bran through carboxymethylation[J].Journal of the Chinese Cereals and Oils Association, 2012, 27(6):94-100.(in Chinese)
[19] SPAGGIARI M, RICCI A, CALANI L, et al.Solid state lactic acid fermentation:a strategy to improve wheat bran functionality[J].LWT, 2020, 118:108668.
[20] KATINA K, JUVONEN R, LAITILA A, et al.Fermented wheat bran as a functional ingredient in baking[J].Cereal Chemistry, 2012, 89(2):126-134.  
[21] ÖZKAYA B, BAUMGARTNER B, ÖZKAYA H.Effects of concentrated and dephytinized wheat bran and rice bran addition on bread properties[J].Journal of Texture Studies, 2018, 49(1):84-93.  
[22] ZHAO H M, GUO X N, ZHU K X.Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran[J].Food Chemistry, 2017, 217:28-36.
[23] ONIPE O O, RAMASHIA S E, JIDEANI A I O.Wheat bran modifications for enhanced nutrition and functionality in selected food products[J].Molecules, 2021, 26(13):3918.
[24] ZHANG M Y, LIAO A M, THAKUR K, et al.Modification of wheat bran insoluble dietary fiber with carboxymethylation, complex enzymatic hydrolysis and ultrafine comminution[J].Food Chemistry, 2019, 297:124983.
[25] XUE Y M, CUI X B, ZHANG Z H, et al.Effect of β-endoxylanase and α-arabinofuranosidase enzymatic hydrolysis on nutritional and technological properties of wheat brans[J].Food Chemistry, 2020, 302:125332.
[26] KONG F, WANG L, GAO H F, et al.Process of steam explosion assisted superfine grinding on particle size, chemical composition and physico-chemical properties of wheat bran powder[J].Powder Technology, 2020, 371:154-160.
[27] CODA R, RIZZELLO C G, CURIEL J A, et al.Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions[J].Innovative Food Science & Emerging Technologies, 2014, 25:19-27.
[28] WANG T H, LU S.Production of xylooligosaccharide from wheat bran by microwave assisted enzymatic hydrolysis[J].Food Chemistry, 2013, 138(2/3):1531-1535.
[29] 吕春月, 杨庆余, 刘璐, 等.微波联合酶法对小麦麸皮品质改良及结构特性影响[J].食品工业科技, 2020, 41(21):21-28. LV C Y, YANG Q Y, LIU L, et al.Quality improvement and structural characteristics of wheat bran by microwave enzymatic method[J].Science and Technology of Food Industry, 2020, 41(21):21-28.(in Chinese)
[30] 张海波.小麦麸皮制备低聚木糖的研究[D].硕士学位论文.无锡:江南大学, 2008. ZHANG H B.Study on preparation of xylooligosaccharides from wheat bran[D].Master's Thesis.Wuxi:Jiangnan University, 2008.(in Chinese)
[31] 李静.傅立叶近红外测定麦麸、棉粕化学成分及适宜建模水分背景的选择[D].硕士学位论文.雅安:四川农业大学, 2007. LI J.Prediction of the chemical composition in wheat bran and cottonseed meal by Fourier near infrared spectroscopy and the confirmation of suitable moisture background for the models[D].Master's Thesis.Ya'an:Sichuan Agricultural University, 2007.(in Chinese)
[32] ABIDI N, MANIKE M.X-ray diffraction and FTIR investigations of cellulose deposition during cotton fiber development[J].Textile Research Journal, 2017, 88(7):719-730.
[33] 赵一川.挤压协同酶解麦麸制低聚糖配料的研究[D].硕士学位论文.天津:天津科技大学, 2018. ZHAO Y C.Study on the ingredients rich in oligosaccharide manufactured by blasting extrusion cooperated with enzymolysis from wheat bran[D].Master's Thesis.Tianjin:Tianjin University of Science and Technology, 2018.(in Chinese)
[34] 王晓静.小麦麸皮改性及吸附性研究[D].硕士学位论文.郑州:郑州轻工业大学, 2010. WANG X J.Study on modification and adsorption of wheat bran[D].Master's Thesis.Zhengzhou:Zhengzhou University of Light Industry, 2010.(in Chinese)
[35] 余晓红.出芽短梗霉发酵麦麸制备阿魏酰低聚糖及其生物活性研究[D].博士学位论文.南京:南京农业大学, 2012. YU X H.Preparation of feruloyl oligosaccharides from wheat bran fermented by Aureobacidium pullulans and their biological activity[D].Ph.D.Thesis.Nanjing:Nanjing Agricultural University, 2012.(in Chinese)
[36] LIYANA-PATHIRANA C M, SHAHIDI F.The antioxidant potential of milling fractions from breadwheat and durum[J].Journal of Cereal Science, 2007, 45(3):238-247.  
[37] VERMA B, HUCL P, CHIBBAR R N.Phenolic content and antioxidant properties of bran in 51 wheat cultivars[J].Cereal Chemistry, 2008, 85(4):544-549.  
[38] WRIGLEY C, CORKE H, SEETHARAMAN K, et al.Encyclopedia of food grains[M].2nd ed.Oxford:Academic Press, 2016.
[39] 段元霄.麦麸阿魏酰聚糖对大鼠抗氧化功能的影响及其作用机制[D].硕士学位论文.呼和浩特:内蒙古农业大学, 2018. DUAN Y X.Effects of feruloylated saccharides on antioxidative capacity in Wistar rats and the its regulation mechanism[D].Master's Thesis.Hohhot:Inner Mongolia Agricultural University, 2018.(in Chinese)
[40] 周建民, 邱凯, 张海军, 等.饲粮添加低聚木糖对蛋鸡蛋品质、血清抗氧化功能和脂质代谢的影响[J].动物营养学报, 2021, 33(7):3853-3862. ZHOU J M, QIU K, ZHANG H J, et al.Effects of dietary xylooligosaccharide on egg quality, serum antioxidant function and lipid metabolism of laying hens[J].Chinese Journal of Animal Nutrition, 2021, 33(7):3853-3862.(in Chinese)
[41] 顾鲲涛.饲粮中添加酵母β葡聚糖对围产期奶牛生产性能、抗氧化能力及乳房健康的影响[D].硕士学位论文.洛阳:河南科技大学, 2018. GU K T. Effects of dietary supplementation of yeast β-glucan on performance, antioxidant performance and breast health in transition cows[D].Master's Thesis.Luoyang:Henan University of Science and Technology, 2018.(in Chinese)
[42] 李冬芳, 刘世雄, 于春微, 等.复合菌培养物及β-葡聚糖对肉羊抗氧化能力与炎症因子含量的影响[J].动物营养学报, 2021, 33(5):2964-2970. LI D F, LIU S X, YU C W, et al.Effects of compound bacteria culture and β-glucan on antioxidant capacity and inflammatory factor contents of mutton sheep[J].Chinese Journal of Animal Nutrition, 2021, 33(5):2964-2970.(in Chinese)
[43] SAVITHA PRASHANTH M R, SHRUTHI R R, MURALIKRISHNA G.Immunomodulatory activity of purified arabinoxylans from finger millet (Eleusine coracana, v. Indaf 15) bran[J].Journal of Food Science and Technology, 2015, 52(9):6049-6054.  
[44] SHAO Y J, WANG Z, TIAN X Y, et al.Yeast β-D-glucans induced antimicrobial peptide expressions against Salmonella infection in broiler chickens[J].International Journal of Biological Macromolecules, 2016, 85:573-584.
[45] 王健, 龚兴国.多糖的抗肿瘤及免疫调节研究进展[J].中国生化药物杂志, 2001, 22(1):52-54. WANG J, GONG X G.Advances in the studies on the antitumor activity and immunomod ulating action of polysaccharides[J].Chinese Journal Of Biochemical Pharmacertics, 2001, 22(1):52-54.(in Chinese)
[46] 张海龙.阿魏酸及其衍生物的合成研究[D].硕士学位论文.合肥:合肥工业大学, 2017. ZHANG H L.A study on the synthesis of ferulic acid and its derivatives[D].Master's Thesis.Hefei:Hefei University of Technology, 2017.(in Chinese)
[47] SHI C, ZHANG X R, SUN Y, et al.Antimicrobial activity of ferulic acid against Cronobacter sakazakii and possible mechanism of action[J].Foodborne Pathogens and Disease, 2016, 13(4):196-204.  
[48] ZHANG Y X, WEI J P, QIU Y, et al.Structure-dependent inhibition of stenotrophomonas maltophilia by polyphenol and its impact on cell membrane[J].Frontiers in Microbiology, 2019, 10:2646.
[49] 王清华, 贺永惠.小麦阿拉伯木聚糖的益生功能[J].动物营养学报, 2013, 25(11):2515-2519. WANG Q H, HE Y H.Prebiotic functions of wheat arabinoxylan[J].Chinese Journal of Animal Nutrition, 2013, 25(11):2515-2519.(in Chinese)
[50] 刘丽娅, 赵梦丽, 钟葵, 等.小麦麸皮阿拉伯木聚糖体外益生活性研究[J].中国粮油学报, 2016, 31(10):1-5, 30. LIU L Y, ZHAO M L, ZHONG K, et al.In vitro prebiotic activity of arabinoxylan from wheat bran[J].Journal of the Chinese Cereals and Oils Association, 2016, 31(10):1-5, 30.(in Chinese)
[51] WANG J, CAO Y P, WANG C T, et al.Wheat bran xylooligosaccharides improve blood lipid metabolism and antioxidant status in rats fed a high-fat diet[J].Carbohydrate Polymers, 2011, 86(3):1192-1197.  
[52] VARDAKOU M, PALOP C N, CHRISTAKOPOULOS P, et al.Evaluation of the prebiotic properties of wheat arabinoxylan fractions and induction of hydrolase activity in gut microflora[J].International Journal of Food Microbiology, 2008, 123(1/2):166-170.
文章导航

/