摘要
本研究以小麦麸皮为原料,采用正交实验优化微波联合酶解对小麦麸皮品质改良工艺参数,并对比分析微波、酶解、微波联合酶解三种处理方式对小麦麸皮结构和性质的影响。研究发现:小麦麸皮微波联合酶解的最佳工艺参数为:微波功率700 W,时间15 min,料水比1∶4,木聚糖酶添加量0.4 g,纤维素酶添加量0.4 g,酶解时间4 h,酶解温度60℃,此时小麦麸皮中还原糖含量为25.15 mg/mL。小麦麸皮经微波联合酶解处理后,持水性增加了30.18%,植酸含量降低了70.46%,持油性降低了26.69%,脂肪酶(LA)残余酶活降低至6.13%,粗纤维含量降低至2.79%,还原糖含量上升至25.15 mg/mL。傅里叶变换红外光谱分析结果表明微波联合酶解可以破坏分子间的糖苷键,使小麦麸皮细胞壁中纤维素、半纤维素降解,生成小分子的还原糖。扫描电子显微镜观察结果显示微波联合酶解破坏了小麦麸皮结构,使得麸皮表面变粗糙,结构疏松多孔。通过本实验改性的麦麸中脂肪酶残余酶活显著下降,麦麸食用品质明显改善。
Using wheat bran as raw material,orthogonal experiment was used to optimize the technological parameters of microwave combined enzymatic hydrolysis to improve the quality of wheat bran,and the effects of microwave,enzymatic hydrolysis and microwave combined enzymatic hydrolysis on the structure and properties of wheat bran were analyzed.The study found that,wheat bran microwave combined enzymatic hydrolysis of the optimal technological parameters were:microwave power 700 W,time 15 min,ratio of material to water 1:4,xylanase added amount 0.4 g,cellulase added amount 0.4 g,enzymatic hydrolysis time 4 h,enzymatic hydrolysis temperature 60℃,at this time the reducing sugar content in wheat bran was 25.15 mg/mL.After microwave enzymolysis,water holding capacity of wheat bran increased by 30.18%,phytic acid content decreased by 70.46%,oil holding capacity decreased by 26.69%,lipase(LA)residual enzyme activity decreased to 6.13%,crude fiber content decreased to 2.79%,and reducing sugar content increased to 25.15 mg/mL.The results of FTIR showed that microwave enzymatic hydrolysis could break the glycoside bonds between the molecules,degrade cellulose and hemicellulose in the cell wall of wheat bran,and produce small reducing sugars.The results of scanning electron microscope showed that microwave combined with enzymatic hydrolysis destroyed the structure of wheat bran,making the surface of wheat bran rough,loose and porous.The lipase residual activity in modified wheat bran was significantly decreased and the edible quality of wheat bran was significantly improved.
作者
吕春月
杨庆余
刘璐
李芮芷
罗志刚
张宏伟
王妍文
张依睿
肖志刚
LV Chun-yue;YANG Qing-yu;LIU Lu;LI Rui-zhi;LUO Zhi-gang;ZHANG Hong-wei;WANG Yan-wen;ZHANG Yi-rui;XIAO Zhi-gang(College of Grain,Shenyang Normal University,Shenyang 110034,China;School of Food Science and Technology,South China University of Technology,Guangzhou 510641,China;College of Food Science,Northeast Agricultural University,Harbin 150030,China)
出处
《食品工业科技》
CAS
北大核心
2020年第21期21-28,共8页
Science and Technology of Food Industry
基金
国家十三五重点研发计划(2018YFD0401003)
沈阳市中青年科技创新人才支持计划项目(RC190340)。
关键词
小麦麸皮
微波联合酶解
还原糖含量
品质改善
物理化学特性
生理功能
wheat bran
microwave combined enzymatic hydrolysis
reducing sugar content
quality improvement
physicochemical characteristics
physiological function
