摘要
本研究以玉米加工过程中形成的副产物玉米皮为原料,采用多种酶联合酶解制备玉米皮膳食纤维,通过单因素实验和响应面优化确定最佳工艺参数并对其功能性进行研究。结果表明:碱性蛋白酶处理条件为添加量0.742%、pH10、温度54℃、酶解4 h;淀粉复合酶(淀粉酶:糖化酶=1:1(m/m))酶解条件为复合酶添加量0.727%、pH6.76、温度65℃、酶解2 h时玉米皮膳食纤维含量达到最高为86.65%±0.72%。其持水性为3.93±0.17 g/g,膨胀性为3.70±0.20 mL/g;对大豆油、玉米油、菜籽油和猪油的持油性分别为1.80±0.04、2.59±0.01、2.53±0.06、3.47±0.19 g/g;在胃环境和肠道环境下胆固醇吸附性分别为0.63±0.03 mg/g和0.31±0.02 mg/g。玉米皮膳食纤维对不同浓度的葡萄糖溶液具有良好的吸附性,且具有较强的体外抑制脂肪消化能力。
In this study, corn husk, a by-product formed during corn processing, was used as raw material, and a combination of enzymes was used to prepare corn husk dietary fiber. Single factor experiments and response surface optimization were used to determine the optimal process parameters and study its functionality. The results showed that the addition of alkaline protease was 0.742%, pH was 10, temperature was 54 ℃, and enzymatic hydrolysis was 4 h. Starch complex enzymatic hydrolysis conditions was as follows: The addtion of starch complex enzyme(amylase:saccharification enzyme=1:1(m/m)) was 0.727%, pH was 6.76, temperature was 65 ℃, and enzymatic hydrolysis was 2 h. Under the optimal conditions, the dietary fiber content of corn husk reached the highest(86.65%±0.72%). Its water holding capacity was 3.93±0.17 g/g, and its swelling property was 3.70±0.20 mL/g. The oil holding capacity for soybean oil, corn oil,rapeseed oil and lard oil were 1.80±0.04, 2.59±0.01, 2.53±0.06, 3.47±0.19 g/g, respectively. Cholesterol adsorption in gastric environment and intestinal environment were 0.63±0.03 mg/g and 0.31±0.02 mg/g, respectively. The corn husk dietary fiber had good adsorption to different concentrations of glucose solution, and had a strong ability to inhibit fat digestion in vitro.
作者
汪睿
姜彩霞
刘晓兰
郑喜群
WANG Rui;JIANG Caixia;LIU Xiaolan;ZHENG Xiqun(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;National Coarse Cereals Engineering Center,Heilongjiang Bayi Agricultural University,Daqing 163319,China;College of Food and Bioengineering,Qiqihar University,Qiqihar 161006,China;Heilongjiang Key Laboratory of Corn Deep Processing Theory and Technology,Qiqihar 161006,China)
出处
《食品工业科技》
CAS
北大核心
2022年第21期203-210,共8页
Science and Technology of Food Industry
基金
黑龙江省“百千万”工程科技重大专项(2019ZX06B02)
黑龙江省百千万工程科技重大专项子课题(2021ZX12B09-4)
黑龙江省重点研发计划指导类项目(GZ20210097)。
关键词
玉米皮
膳食纤维
酶法制备
响应面优化
功能性质
corn bran
dietary fiber
enzymatic preparation
response surface optimization
functional properties
