酶—碱法高效提取小麦麸皮生产戊聚糖工艺的研究  

High efficient enzyme-alkaline isolation of pentosans from wheat bran

作　　者：何欢[1] 周佳[1] 齐森[1] 

机构地区：[1]沈阳市粮油食品科学研究所,沈阳110025

出　　处：《中国食品添加剂》2014年第6期82-88,共7页China Food Additives

摘　　要：采用水提法和酶—碱法提取小麦麸皮戊聚糖,通过单因素实验、正交分析的方法确定了水溶性戊聚糖(WSP)最佳提取工艺为反应温度62℃,反应时间为1.5h,酶浓度为0.55%,pH为4.2,水溶性戊聚糖提取率为15.3%。通过验证实验得到反应温度为60℃,反应时间1.5h,酶浓度为0.50%,pH为4.5。水溶性戊聚糖提取率达到15.6%。酶—碱法提取碱溶性戊聚糖(WIP)最佳工艺条件为料液比1∶20、温度为55℃,作用时间为1.5h,碱浓度为20%。在此条件下戊聚糖提取率17.4%。通过验证实验得到料液比为料液比为1∶18,温度为50℃,作用时间为1.5h,碱浓度为20%。碱溶性戊聚糖提取率为17.7%。实验制得样品中总戊聚糖含量为59.25g/100g,其中可溶性戊聚糖为含量为45.1g/100g。Pentosan in wheat bran was extracted by water and enzyme-alkaline method.From single factor and orthogonal experiments,the optimum extracted condition was：62℃,extraction 1.5h,enzyme concentration 0.55％,pH4.2,WSP content was 15.3％.The actual experiment showed that the best condition was：60℃,extraction 1.5h,enzyme concentration 0.50％,pH4.5,WSP content was 15.6％.The optimum enzyme-alkaline extracted condition of WIP was：wheat bran/water ratio 1：20,temperature 55℃,extraction time 1.5h,alkaline concentration 20％,WIP content was 17.4％ ; the actual experiment showed that the best condition was：wheat bran/water ratio 1 ∶ 18,extraction temperature 50℃,extraction time 1.5h,alkaline concentration 20％,WIP content was 17.7％.The total pentosan in the products was 59.25g/100g,soluble pentosan was 45.1g/100g.

关 键 词：戊聚糖 酶 碱法 正交 

分 类 号：O629.12[理学—有机化学]