响应面试验优化米糠膳食纤维脂肪替代物的制备工艺  

Optimization of Preparation Process for Fat Substitute from Rice Bran Dietary Fiber by Response Surface Methodology

作　　者：刘颖[1] 宋丹丹[1] 付薇[1] 于晓红[1] 窦博鑫[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《食品科学》2016年第4期37-43,共7页Food Science

基　　金：黑龙江省应用技术研究与开发计划项目(GC13C112)

摘　　要：以米糠膳食纤维为原料,采取羧甲基取代的方法制备米糠膳食纤维脂肪替代物。利用响应面分析法优化米糠膳食纤维脂肪替代物的制备工艺。在单因素试验的基础上,参考响应面Box-Behnken法选择初始参数,利用Design-Expert 8.0.6软件进行二次回归分析对参数进一步优化。结果显示,最优参数为碱化温度25.9℃、氯乙酸添加量16.27g/15g、醚化时间4.54h、醚化温度69℃。此条件下,所得的米糠膳食纤维脂肪替代物的羧甲基取代度为1.266 8。从红外光谱图可以看出,制备出的米糠膳食纤维脂肪替代物发生了羧甲基取代反应。In this study,response surface methodology was used to optimize the preparation of fat substitute by carboxymethyl substitution of rice bran dietary fiber. A Box-Behnken design involving the independent variables chosen based on single factor experiments was used to define an experimental design matrix of reaction conditions for rice bran dietary fiber. For the optimization of the independent variables,quadratic regression analysis was performed using Design-Expert 8.0.6 software. The optimal parameters for the preparation of fat substitute were achieved as alkalization of rice bran dietary fiber at 25.9 ℃ followed by 4.54 h etherification at 69 ℃ after addition of 16.27 g of chloroacetic acid per 15 g of dietary fiber. Under these conditions,the degree of carboxymethyl substitution of rice bran dietary fiber was 1.266 8. IR spectra confirmed the occurrence of carboxymethyl substitution in the fat substitute prepared rice bran dietary fiber.

关 键 词：米糠膳食纤维 脂肪替代物 制备工艺 响应面分析法 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]