发酵法提取小麦麸皮可溶性膳食纤维工艺研究  

Optimizing fermentation technological extraction of soluble dietary fiber from wheat bran

作　　者：孙平[1] 刘杰[1] 郭苗苗[1] 王苗苗[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品科技》2014年第10期170-174,共5页Food Science and Technology

基　　金：公益性行业(农业)科研专项(201303071)

摘　　要：为优化发酵法提取麸皮可溶性膳食纤维的工艺参数,在单因素基础上,选择料液比、接种量、发酵时间进行3因素3水平的中心组合设计实验。结果表明,发酵法提取可溶性膳食纤维最佳工艺为:料液比1:20、接种量10%、发酵时间96 h,可溶性膳食纤维得率为9.68%,与预测值误差为0.31%,所得到可溶性膳食纤维持水力及溶胀性分别为7.83 g/g和5.96 mL/g,有效径为381 nm,分散性指数为0.21。In order to optimize the fermentation technological parameters of extracting bran soluble dietary fiber, response surface method optimization of three factors and three levels was processed by the Design-Expert response surface based on single factor tests. The results showed that the fermentation extraction process of soluble dietary fiber is： the material liquid 1：20, quantity of 10%, fermentation time 96 h, the yield of soluble dietary fiber is 9.68%, and prediction error is 0.31%, it can be used for the extraction of dietary fiber. The obtained product showed a water-holding capacity of 7.83 g/g and a swelling property of 5.96 mL/g, effective diameter is 381 nm and polydispersity index is 0.21.

关 键 词：小麦麸皮 可溶性膳食纤维 提取率 响应面分析 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]