响应面优化研究小麦麸皮可溶性膳食纤维的提取工艺  

Studies on Extraction of Soluble Dietary Fiber from Wheat Bran by Response Surface Methodology

作　　者：郭苗苗[1] 吕晓玲[1] 刘杰[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：《食品工业》2015年第1期130-133,共4页The Food Industry

摘　　要：以小麦麸皮为原料,研究了可溶性膳食纤维的提取方法。采用单因素试验和响应面法优化小麦麸皮可溶性膳食纤维的碱提取工艺研究,建立了小麦麸皮可溶性膳食纤维得率与各影响因子的回归方程,确定了最佳提取工艺参数为料液比为1︰20(g/m L),温度为85℃,p H 11.75,时间2 h。在此条件下小麦麸皮可溶性膳食纤维的理论的平均得率为11.45%。气相色谱结果表明,可溶性膳食纤维含有5种单糖,其中葡萄糖和木糖含量较高,分别为52.3%和25.3%。可溶性膳食纤维的溶解度和膨胀力分别为1.26 g/100 m L和6 m L/g。Using wheat bran as a raw material, the extraction methods of soluble dietary fiber （SDF） was studied. The alkaline extraction of soluble dietary fiber was studied with single factor experiment and response surface methodology. The regression equation between the factors and yield of SDF was established, and the optimum conditions were as followings： ratio of solid to liquid 1 ： 20 （g/mL）, temperature 85 ℃, pH 11.75 and time 2 h. Under this condition, the yield of SDF reached 11.45% by calculation. MC results indicated that 5 kinds of monosaccharide were included in the SDF, Furth more the concentrations of glucose and xylose were very high, 52.3% and 25.3% respectively. The solubility and expansibility of SDF were respectively 1.26 g/100 mL and 6 mL/g.

关 键 词：小麦麸皮 可溶性膳食纤维 响应面分析法 理化性质 单糖组成 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]