Abstract: To promote the high‐value utilization of wheat processing by‐products，the physicochemical properties and fermentation degradation characteristics of wheat bran（WB）and wheat bran dietary fiber polyphenol complex（SDF‐P） were systematically analyzed.Firstly，the basic physical and chemical properties such as solubility，bulk degree，water/oil holding capacity，freeze‐thaw stability and thermal properties were determined，and then the rheological properties were determined.Subsequently，the dynamic changes of the content of short‐chain fatty acids（SCFAs），pH value and the composition of intestinal flora were analyzed by in vitro fermentation experiments.Finally，the correlation between physicochemical properties and fermentation characteristics was analyzed.The results showed that the solubility of SDF‐P was significantly higher than that of WB，with the highest value of 87.51%.The swelling degree，water holding capacity，oil holding capacity and the water separation rate of SDF‐P were significantly lower than those of WB.The phase change thermal enthalpy，peak temperature and apparent viscosity of SDF‐P were higher than those of WB.With the prolongation of in vitro fermentation time，the SCFAs content increased and the pH value decreased.The SCFAs content produced by SDF‐P fermentation could reach 62.57 mmol/L.Genome sequencing showed that compared with blank group，Bifidobacterium and Lactobacillus in SDF‐P male fermentation broth increased by 72% and 150%，respectively，and Escherichia coli decreased by 30%.These results indicated that SDF‐P had a significant effect on improving intestinal flora.Correlation analysis indicated that solubility，phase change thermal
enthalpy，and peak temperature were positively correlated with changes in SCFAs content and negatively correlated with changes in pH.In summary，SDF‐P possesses high solubility，excellent thermal stability，and significant beneficial bacterial proliferation properties，providing a theoretical basis for the application of wheat bran as a high‐quality dietary fiber‐polyphenol ingredient in the development of functional foods.

Key words: Wheat bran, Wheat bran dietary fiber polyphenol complex, Physicochemical properties, Fermentation degradation characteristics

摘要： 为促进小麦加工副产物的高值化利用，对小麦麸皮（WB）和麦麸膳食纤维多酚复合物（SDF-P）的理化性质和发酵降解特性进行系统分析。首先测定其溶解度、膨胀度、持水/持油性、冻融稳定性和热特性等基本理化性质，继而测定流变特性；随后通过体外发酵试验，分析短链脂肪酸（SCFAs）含量、pH值动态变化及肠道菌群组成变化；最后对理化性质与发酵特性进行相关性分析。结果表明，SDF-P的溶解度显著高于WB，最高为87.51%，膨胀度、持水性、持油性、析水率显著低于WB，相变热焓、峰值温度及表观黏度均高于WB。随着体外发酵时间的延长，SCFAs含量增加，pH值下降，SDF-P发酵产生的SCFAs含量可达62.57 mmol/L；基因组测序显示，SDF-P男性发酵液中双歧杆菌属和乳酸杆菌属较空白组分别增加了72%和150%，大肠杆菌属降低了30%，表明SDF-P具有明显改善肠道菌群的作用。相关性分析表明，溶解度、相变热焓和峰值温度与SCFAs含量变化呈正相关关系，与pH值变化呈负相关关系。综上，SDF-P兼具高溶解度、优良热稳定性和显著促进有益菌增殖的功能特性，为小麦麸皮作为高品质膳食纤维-多酚配料应用于功能性食品开发提供了理论依据。

关键词: 小麦麸皮, 麦麸膳食纤维多酚复合物, 理化性质, 发酵降解特性