摘要
主要介绍以麦麸为原料 ,探讨了麦麸膳食纤维的提取工艺及影响因素。结果表明 :α -淀粉酶的浓度为0 4 % ,NaOH的浓度为 4 % ,于 6 0℃浸提 10 0min ,麦麸膳食纤维的提取率可达 5 9 5 4 %。
The extracting technology of dietary fiber using wheat brain as a raw material was introduced. The optimal extracting conditions were as follow:-amylase addition 0.4%, alkaline concentration 4% at 60℃ for 100 min, the extract rate of dietary fiber was 59.54%.
出处
《宁夏农学院学报》
2003年第2期60-62,共3页
Journal of Ningxia Agricultural College
关键词
麦麸
膳食纤维
提取
影响因素
wheat brain dietary fiber extraction affecting factors.
