摘要
该文研究耐高温α–淀粉酶添加量、酶解时间对小麦麸皮去淀粉效果的影响;并研究酸种类、蒸煮温度对木聚糖溶出量的影响。结果表明:耐高温α–淀粉酶添加量0.2%,酶解时间15 min时,小麦麸皮去淀粉效果最好;酸性条件蒸煮的最优工艺:去淀粉麸皮按料液比1∶6,加入0.012mol/L盐酸溶液,120℃蒸煮30 min。HPLC分析结果显示:得到的小麦麸皮低聚糖中,低聚木糖占到52.5%;单糖组分为阿拉伯糖、木糖和葡萄糖,其含量之比1∶3∶0.75。
The effect of content of high temperature resistant alpha amylase,enzymolysis time on removing starch from wheat bran was reseached;and the effect of acid type,cooking temperature on the quantity of soluble xylan was also studied. The results showed that high temperature resistant alpha amylase 0.2%and enzymolysis time 15 min were the optimal conditions to remove starch;the optimal process of cooking with acidic conditions were as follows：destarch wheat bran added 0.012 mol/L HCL solution by the ratio 1∶6,temperature 120℃,cooking time 30 min. HPLC analysis showed：the content of xylooligesaccharides in wheat bran oligosaccharides was about 52.5%;main components were glucose,arabinose,xylose,and their content is1∶3∶0.75.
出处
《粮食与油脂》
北大核心
2014年第4期23-26,共4页
Cereals & Oils
关键词
小麦麸皮低聚糖
去淀粉
酸处理
可溶性戊糖
还原糖
wheat bran oligosaccharides
removing starch
acid treatment
soluble pentose
reducing sugar
