复合酶处理对麦麸中膳食纤维的影响  

Effects of composite enzyme processing on wheat bran dietary fiber

作　　者：宋玉[1] 曹磊[1] 石林娟[1] 王健[1] 刘超[1] 

机构地区：[1]安徽省农业科学院农产品加工研究所,安徽合肥230031

出　　处：《粮油食品科技》2015年第1期13-16,共4页Science and Technology of Cereals,Oils and Foods

基　　金：安徽省自主创新专项(11Z0101051);安徽省农业科学院科技创新团队(14C1206);安徽省农业科学院学科建设项目(14A1232)

摘　　要：以小麦麸为原材料,采用α-淀粉酶结合复合纤维素酶处理,研究了不同酶处理方法对小麦麸膳食纤维中淀粉、蛋白质及植酸的去除作用及其对膳食纤维最终得率的影响。实验结果表明:α-淀粉酶结合复合纤维素酶处理法的效果显著优于单独使用一种酶处理,能显著降低膳食纤维中淀粉、蛋白质以及植酸的含量,且将麦麸可溶性膳食纤维的得率提高至25.3%。The effect of different enzyme treatments which dealt withα - amylase combined with compos- ite cellulase on the final yield of dietary fiber and removal function of starch, protein, phytic acid in wheat bran dietary fiber was studied. The results indicated that the effect of treatment with α - amylase combined with composite cellulase was significantly better than that with one enzyme alone, and it signifi- cantly reduced the content of starch, protein, and phytic acid in dietary fiber. And the yield of wheat bran soluble dietary fiber （SDF） was raised to 25.3 %.

关 键 词：小麦麸 Α-淀粉酶 复合纤维素酶 可溶性膳食纤维 

分 类 号：S816.44[农业科学—饲料科学]