小米糠膳食纤维复合酶法改性工艺优化  

Process optimization of complex enzyme modification of millet bran dietary fiber

作　　者：姜龙波[1] 吕静[2] 张喜文[1] 李萍[1] 杜文娟[1] 张桂英[1] 申瑞玲[2] 

机构地区：[1]山西省农业科学院谷子研究所,山西长治046011 [2]郑州轻工业学院食品与生物工程学院,河南郑州450001

出　　处：《轻工学报》2017年第5期16-23,共8页Journal of Light Industry

基　　金：国家现代农业产业技术体系建设专项资金资助项目(nycytx-13)

摘　　要：以山西产小米糠为原料,采用耐高温α-淀粉酶、糖化酶和中性蛋白酶复合酶提取小米糠粗膳食纤维(DF);以该粗DF为原料,采用纤维素酶和木聚糖酶复合酶法改性制备水溶性膳食纤维(SDF),并通过基于单因素试验的响应面设计进一步优化酶法改性工艺,得到最佳工艺条件为:复合酶总量1.73%,m(纤维素酶)∶m(木聚糖酶)=1∶1.74,水解温度50℃,水解时间1.44 h.该条件下小米糠SDF得率为12.46%,不溶性膳食纤维(IDF)得率为85.12%.该优化方案能较准确地预测小米糠DF改性制备SDF的得率,且工艺操作简单,无需特殊设备,对小米糠的综合利用和SDF的产业化有一定的理论指导意义.The dietary fiber（DF） was obtained from Shanxi millet bran by thermostable α-amylase,glucoamylase and neutral protease.Then the SDF was prepared from DF by the method of complex enzyme（cellulosexylanase） modification.The enzyme modification process was further optimized by the response surface design based on the single factor experiment.The optimum process conditions were as follows：total amount of complex enzyme 1.73%,ratio of cellulose and xylanase 1∶1.74,hydrolysis temperature 50℃,hydrolysis time 1.44 h.The SDF and IDF yields were 12.46% and 85.12% under this condition,respectively.The optimization design accurately predicted the yield of SDF obtained from millet bran DF.Importantly,the process operation was simple and required no special equipment,which possessed certain theoretical and practical significance for the comprehensive utilization of millet bran and the industrialization of SDF.

关 键 词：小米糠 膳食纤维 复合酶法改性 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]