荞麦皮粉中膳食纤维的制备工艺研究  

Study on Extraction Technology of Dietary Fiber from Buckwheat Brans

作　　者：杨芙莲[1] 郭翠翠[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《现代食品科技》2013年第3期539-542,共4页Modern Food Science and Technology

基　　金：陕西省教育厅专项科研计划项目(09JK365);陕西省科学技术研究发展计划项目(2012K02-14)

摘　　要：以荞麦皮粉为原料,采用碱法提取膳食纤维,通过单因素及正交试验得出最佳提取工艺条件,并对所得膳食纤维进行性质测定。结果表明,最佳提取工艺条件为:碱解温度80℃,氢氧化钠质量分数1.0%,料液比1:16(g/mL),碱解时间80min。在此条件下膳食纤维得率为20.39%,水不溶性膳食纤维持水力为5.97 g/g,膨胀力为7.4 mL/g,水溶性膳食纤维溶解率为96%。Dietary fiber was extracted from buckwheat brans by alkaline hydrolysis method. The optimum extraction condition was found by single-factor and orthogonal experiment, and the properties of dietary fiber were also studied. The results showed that the optimum extraction condition was as follows： the temperature of alkaline hydrolysis 80℃, the concentration of NaOH 1.0%, the ratio of material to solution hi6 （g/mL）, and the time of alkaline hydrolysis 80 min. Under these conditions, the yield of dietary fiber was 20.39%. The water holding capacity of insoluble dietary fiber, swelling capacity, and solubility of soluble dietary fiber were 5.97 g/g, 7.4 mL/g and 96%, respectively.

关 键 词：荞麦皮粉 膳食纤维 碱法 提取 性质 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]