玉米皮膳食纤维提取工艺研究  

Utilization of Corn Processing by-products-corn Bran and Technology

作　　者：王刚[1] 王蕾[1] 孙彩玉[1] 

机构地区：[1]四川大学食品工程系,四川成都610065

出　　处：《食品与发酵科技》2011年第4期55-59,67,共6页Food and Fermentation Science & Technology

摘　　要：以玉米加工副产物—玉米皮为原料,研究制备膳食纤维粉工艺,通过试验确定去除玉米皮中植酸、淀粉及蛋白质的最佳工艺,结果表明:去除植酸工艺最适条件是:反应温度为60℃,反应时间为4h,反应液pH为5.0;去除淀粉工艺最适条件是:料液比为1∶15,蒸煮温度为121℃,蒸煮时间为20min;去除蛋白质工艺最适条件是:蛋白酶酶用量为7U/g,酶解时间为4h,酶解液pH为7.0,底物浓度为1∶14。通过实验得到玉米皮膳食纤维粉的总膳食纤维含量可达95.8%。With corn processing by-products-corn bran as raw material,the process of making dietary fiber powder was studied.The experiment was designed to get the optimun conditions of removing phytic acid,starch and protein.The results showed that： the optimum conditions to remove phytic acid were： the reaction temperature 60℃,time 4h,pH 5.0;removal starch： liquid ratio 1：15,boiling temperature 121℃,boiling time 20min;removal protein： the amount of protease enzyme 7U/g,hydrolysis time 4h,hydrolysis pH7.0,substrate concentration 1：14.The total dietary fiber content of bran dietary fiber powder made was up to 95.8%.

关 键 词：玉米皮 膳食纤维 植酸 淀粉 蛋白质 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]