黑小麦麸皮中有色膳食纤维的提取工艺研究  

Studies on Technology for Extraction of Color Dietary Fiber from Triticale Bran

作　　者：牛磊 朱永义[2] 陈志成[2] 左秀凤[3] 

机构地区：[1]福建省粮油科学技术研究所,福建福州350002 [2]河南工业大学粮油食品学院,河南郑州450052 [3]河南职工医学院,河南郑州451191

出　　处：《粮食与饲料工业》2007年第10期17-20,共4页Cereal & Feed Industry

摘　　要：采用纤维素酶酶解黑小麦麸皮,对影响酶解的因素首先做单因素实验,然后做响应面实验,最终得到的适宜工艺参数是:温度50.00℃,时间7.40 h,液固比381∶,pH 5.20,加酶量11.40%(纤维素酶活20 603 U/g),在此条件下所得的固形物含量为64.50%,此时可溶性膳食纤维得率为20.29%,不溶性膳食纤维得率为37.16%。纯度分析表明,两种膳食纤维纯度较高,且含有较多的天然黑色素,可溶性膳食纤维呈灰色,不溶性膳食纤维呈深蓝色。Through enzymatic hydrolysis of triticale bran by cellulose, firstly the factors affecting the enzymatic hydrolysis were tested in a single factor level and then a response surface test was carried out. The suitable technological parameters finally obtained were： temperature 50. 00℃ , time 7.40 h, solid-liquid ratio 38 ： 1 , pH 5.20 and enzyme concentration 11.40% （ cellulose 20 603 U/g）. The solid content under these conditions was 64.50% , the yield of soluble dietary fiber was 20.29% and the yield of insoluble dietary fiber was 37.16%. The purity analysis showed that two dietary fibers had a relatively high purity and contained more natural melanotic pigment, and the soluble dietary fiber was grey and insoluble dietary fiber was blue black.

关 键 词：黑小麦麸皮 酶解 响应面 膳食纤维 提取工艺 

分 类 号：TS201[轻工技术与工程—食品科学]