摘要
采用酶法提取麦麸中的膳食纤维。研究发现,基于耐高温α-淀粉酶的去除麦麸附着淀粉的条件为:pH6.5,温度96℃,淀粉酶添加量2%,作用时间2h;筛选得到了1种水解麦麸蛋白质能力较强的商业蛋白酶:Alcalase2.4L,此蛋白酶的去除蛋白质的适宜条件为:pH7.5,温度60℃,蛋白酶添加量1.8%,作用时间3.5h,得到的麦麸膳食纤维纯度>90%,室温下用5%H_2O_2脱色3.5h,最终产品纯度为89.89%。对其功能性质进行进一步研究,结果显示,麦麸膳食纤维的持水力、膨胀力、吸油力随产品粒度的减小而减小,阳离子交换能力随粒度的变化不明显。
Enzymatic Method was used in this paper to extract dietary fiber form wheat bran. By orthogohal tests, the optimal reaction conditions of the extraction were obtained. In step 1, hydrolyze the cohesive starch on wheat bran under the conditions of pH6.5, 96℃, heat stable α-amylase enzyme addition 2%, hydrolyzing time 2h. In step 2, wheat bran protein was hydrolyzed under the conditions of pH7.5, 60℃, protease addition 1.8%, hydrolyzing time 3.5h. Alcalase 2.4L was selected as the optimal commercial protease to hydrolyze the wheat bran protein. The purity of dietary fiber was more than 90 %, and decreased a little after bleaching 3.5h with 5% H2O2. The purity of final product was 89. 89%. Some functional properties of wheat bran dietary, such as water holding capacity, water swelling capacity and oil binding capacity were further studied; the results showed that these functional properties decreased with decrease of particle sizes of the products, whereas exchange capacity didn＇t noticeably change.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第10期40-45,共6页
Food and Fermentation Industries
关键词
小麦麸皮
膳食纤维
纯度
功能性质
wheat bran, dietary fibre, purity, functional properties
