麦胚膳食纤维羧甲基化工艺优化及功能特性研究

打开文本图片集

中图分类号：TS210.9 文献标志码：A 文章编号：1000-9973（2025）11-0001-08

DOI：10.3969/j.issn.1000-9973.2025.11.001

Abstract： Wheat germ is one of the by-products in agricultural production，and carboxymethylation modification has a positive effect on its application in food. In this paper，using the degree of substitution as the index，three factors of chloroacetic acid dosage，etherification temperature and etherification time are optimized through single factor experiment and response surface experiment. The optimal preparation process is chloroacetic acid dosage of 1.00g/g ， etherification temperature of 60∘C and etherification time of 3.0h . The results show that after modification under these conditions，the degree of substitution reaches 0.5188% . The infrared spectroscopy results show that a new absorption peak appears at 1643cm-1 after modification，indicating that dietary fiber introduces new COO—functional group.The functional characteristics of modified wheat germ dietary fiber are improved，with an average increase of 9.21% in DPPH radical scavenging activity， 18.15% in -OH radical scavenging activity，and 11.7% in total reducing capacity. After modification，the water holding capacity of wheat germ dietary fiber increases by 35.4% ，the oil holding capacity increases by 50% ，and the water swellability increases by 32.7% . Wheat germ dietary fiber can be converted into high-value dietary fiber through the modification by carboxymethylation， which has provided practical theoretical data support for promoting the comprehensive utilization of agricultural by-products and increasing the added value of agricultural resources.

Key words：wheat germ；dietary fiber；carboxymethylation；functional characteristics；response surface optimization

小麦是一种重要的谷物，小麦种子由胚乳、麸皮和胚芽组成。（剩余13461字）