摘要
麸皮是一种产量大的食品工业副产品。本文研究酸处理麸皮生成糖液,为麸皮再利用提供可行性。首先,通过单因素实验确定酸处理麸皮过程中温度、处理时间和麸皮浓度为主效应因素,进而通过响应面方法优化了酸处理麸皮的条件。采用Box-Behnken设计的3因素3水平的响应面实验得到回归模型。产糖率最高时的条件:112.37℃、处理时间50 min、麸皮质量浓度60 g/L。同时分析了酸水解液中糠醛和5-羟甲基糠醛的浓度。在最优酸水解条件下,糠醛和5-羟甲基糠醛的质量浓度分别为14.40 mg/L和73.59 mg/L。以猛烈度代表酸处理过程中温度和处理时间,建立了猛烈度与糠醛和5-羟甲基糠醛产生量之间的关系。
Wheat bran is a large amount by-product of food engineering.This research investigated the acid pretreatment of wheat bran for its utilization as bioresource.Temperature,time and wheat bran content was considered as major factor after single factor test experiments.A model for sugar released was established after a 3 factors-3 levels response surface method experiment by Box-Behnken design.The best condition for sugar released was 112. 37 ℃,50 min,60 g/L wheat bran firstly. Under the optimal corditions,the furfural and 5-hydroxymethyl furfural generated 14. 40 mg/L and 73. 59 mg/L,respectively during the acid pretreatment.It was found that furfural and 5-hydroxymethyl furfural were related to the severity of acid pretreatment process.
作者
冯豪
江冰心
张建国
FENG Hao;JIANG Bingxin;ZHANG Jianguo(Institute of Food Science and Engineering,School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China)
出处
《生物加工过程》
CAS
2018年第4期65-71,共7页
Chinese Journal of Bioprocess Engineering
基金
教育部留学回国人员科研启动基金
国家自然科学基金(21306112)
关键词
麸皮
产糖率
响应面分析方法
猛烈度
5-羟甲基糠醛
生物资源
wheat bran
sugar released
response surface method
severity；5-hydroxymethyl furfural
bio-resource
