玉米皮多糖挤出低聚化的研究  

Study on Oligomerization of Corn Bran Polysaccharide through Extrusion

作　　者：王大为[1] 张娜[1] 刘婷婷[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品科学》2009年第2期138-141,共4页Food Science

基　　金：国家"863"计划项目(2007AA10Z336)

摘　　要：以玉米皮为原料,经超临界CO2流体萃取,脱脂、脱杂及酶法脱除蛋白质及淀粉后获得玉米皮多糖,采用挤出技术对其进行降解处理,制取玉米皮低聚多糖,采用黏度法测定其聚合度和分子量。通过正交试验,确定最佳挤出条件为:挤出温度175℃,料水比1:1.4,玉米皮多糖粒度0.147mm,喂料速度10kg/h。按此工艺条件处理玉米皮多糖,其聚合度由894降低至66,分子量由144828降至10612。Polysaccharides were prepared from corn bran by the steps of supercritical CO2 fluid extraction for removing fat,alkaline protease hydrolysis for removing protein and α-amylase hydrolysis for removing starch. Then the oligomerization of corn bran polysaccharides was conducted through extrusion. According to degree of polymerization (DP) and molecular weight (MW) measured with viscosimetry,the oligomerization conditions of corn bran polysaccharides were optimized through orthogonal test. The results showed t...

关 键 词：低聚化 玉米皮 多糖 挤出 

分 类 号：TQ461[化学工程—制药化工]