麦麸水溶性膳食纤维蛋白脱除及理化性质研究  

Deproteinization of Soluble Dietary Fiber from Wheat Bran and its Effect on the Physicochemical Properties of SDF

作　　者：李茜[1] 吴涛[1] 刘锐[1] 张民[1] LI Qian;WU Tao;LIU Rui;ZHANG Min(Engineering Research Center of Food Biotechnology,Ministry of Education;Tianjin Food Safety&Low Carbon Manufacturing Collaborative Innovation Center;College of Food Engineering and Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]食品生物技术教育部工程研究中心,天津食品安全低碳制造协同创新中心,天津科技大学食品工程与生物技术学院,天津300457

出　　处：《天津科技大学学报》2018年第6期27-34,共8页Journal of Tianjin University of Science & Technology

基　　金：国家重点研发计划资助项目(2018YFD0401005);中国博士后科学基金资助项目(2018M631750)

摘　　要：为了建立麦麸水溶性膳食纤维(water-solubledietaryfiber,SDF)中蛋白的最佳脱除技术,并探究其对SDF理化特性的影响,在酶法单因素和响应面实验的基础上,以蛋白脱除率和多糖损失率为指标,比较了pI法、TCA法、Sevag法及与酶法结合后的脱蛋白效果,筛选出最佳脱除技术为酶结合TCA法.最佳工艺条件为:碱性蛋白酶添加量1.6%、时间1.2,h、酶解温度55,℃、pH8.0、TCA终质量分数1.5%,在此条件下蛋白脱除率90.58%,多糖损失率28.88%,处理后SDF的溶解度、持水力、膨胀度和吸油性得到显著改善,为SDF的开发利用提供了理论依据.The optimum deproteinization technology for water-soluble dietary fiber(SDF)from wheat bran and its effect on the physicochemical properties of SDF were studied in this research.On the basis of enzymatic single factor and response surface experiments and using the removal rate of proteins and the loss rate of polysaccharides as indicators,several methods were compared including enzymatic method,isoelectric point method,sevag method,combination of enzymatic and isoelectric point method,combination of enzymatic and TCA method,and combination of enzymatic and sevag method.The results showed that the combination of enzymatic and TCA method was the best.The optimum conditions were determined with single factor experiment and response surface analysis:alkaline protease addition was 1.6%,,reaction time 1.2,h,reaction solution temperature 55,℃,pH 8.0,and then treated with 1.5%,TCA.Under these conditions,the protein removal rate was 90.58%,and the polysaccharide loss rate was 28.88%,.The physicochemical properties closely related to SDF processing were significantly improved.The research can provide a theoretical basis for the comprehensive utilization of SDF in wheat bran.

关 键 词：小麦麸皮 水溶性膳食纤维 蛋白脱除 理化性质 

分 类 号：S512[农业科学—作物学]