一种提高非水溶性玉米膳食纤维持水力的方法  

A way to improve the WBC of non-water soluble corn dietary fiber

作　　者：连小燕[1] 钟振声[1] 

机构地区：[1]华南理工大学化学学院,广东广州510640

出　　处：《食品工业科技》2012年第12期180-183,187,共5页Science and Technology of Food Industry

摘　　要：以玉米皮为原材料,采用酶法和化学方法相结合,制备膳食纤维。对制备得出的膳食纤维进行生物酶改性。检测其持水性能,并确定其改性的工艺条件。经过木聚糖酶处理的膳食纤维的持水力达5.70g/g,膨胀力为3.03mL/g,分别比原材料提高了65.70%和14.93%。并确定其优化的改性条件:pH为5.0,酶量为0.2mL/g,反应温度为55℃,反应时间为50min。经过纤维素酶处理的膳食纤维持水力为5.83g/g,膨胀力为2.73mL/g,分别比原材料提高了69.48%和3.70%。并确定其优化的改性条件pH为6.0,酶用量为0.1mL/g,反应温度为45℃,反应时间为2h。经过处理的膳食纤维持油能力较佳,为玉米皮深加工利用提供了新途径。Using enzymatic and chemical method to prepare corn bran dietary fiber from the corn bran.At the meantime using biological modification to modify the corn bran IDF,detecting the WBC to make sure the best modification condition.Compared with the raw materials,the WBC of the product after xylanase modification was 5.70g/g,the expansive force was 3.03mL/g,respectively increased 65.70% and 14.93%.The xylanase modification of optimum condition：pH 5.0,the amount of enzyme was 0.2mL/g,digesting in 55℃ water bath for 50min.The WBC of the product after cellulase modification was 5.83g/g,the expansive force was 2.73mL/g,respectively increased by 69.48% and 3.70%.The cellulose modification of optimum condition：pH 6.0,the amount of enzyme was 0.1mL/g,digesting in 45℃ water bath for 2h.The enzyme modification had a great effect on increasing the WBC,providing a new way for corn deep-processing.

关 键 词：玉米皮 膳食纤维 生物酶改性 持水力 

分 类 号：TS201.23[轻工技术与工程—食品科学]