米糠膳食纤维纤维素酶水解工艺优化及其功能特性研究  

Optimization of cellulase hydrolysis process of rice bran dietary fiber and its functional properties

作　　者：刘艳兰 刘爽 林本平 李燕云 易翠平 LIU Yan-lan;LIU Shuang;LIN Ben-ping;LI Yan-yun;YI Cui-ping(School of Chemistry and Food Engineering,Changsha University of Science and Technology,Changsha,Hunan 410114,China;Hunan Multi-grain Healthy Food Engineering Technology Research Center,Changsha,Hunan 410100,China)

机构地区：[1]长沙理工大学化学与食品工程学院,湖南长沙410114 [2]湖南省杂粮健康食品工程技术研究中心,湖南长沙410100

出　　处：《食品与机械》2021年第11期6-11,共6页Food and Machinery

基　　金：长沙理工大学青年教师成长计划项目(编号:2019QJCZ037);湖南省杂粮健康食品工程技术研究中心(编号:2019TP2008);湖南省营养谷物科技创新团队项目。

摘　　要：目的:探讨纤维素酶水解制备米糠膳食纤维的工艺条件,分析引起米糠膳食纤维功能性质差异的原因。方法:采用单因素试验优化工艺条件,测定膳食纤维的化学成分、持油力和吸附胆酸钠能力,扫描电镜观察其微观结构。结果:纤维素酶用量100 U/g,反应时间5 h,料液比(m_(米糠纤维)∶V_(水))1∶15(g/mL)时,不溶性膳食纤维和可溶性膳食纤维得率无显著变化。水解后膳食纤维的纤维素和半纤维素质量分数分别从26.23%和28.71%显著性下降(P<0.05)至18.29%和25.24%,木质素质量分数从20.22%显著性增加(P<0.05)至31.46%。扫描电镜分析表明可溶性膳食纤维的表面致密光滑,未见明显的孔洞结构,水解后的不溶性膳食纤维表面出现更多且更深的孔洞结构。米糠可溶性膳食纤维、不溶性膳食纤维和水解前的米糠膳食纤维的持油力分别为0.86,5.21,4.15 g/g,胆酸钠吸附率分别为15.17%,24.04%,20.84%。结论:米糠膳食纤维的功能性质差异是由其化学成分和表面结构的差异引起的。Objective:To study the technological conditions of preparing rice bran dietary fibers by cellulase hydrolysis,and analyze the reasons for the difference in the functional properties of different rice bran dietary fibers.Methods:Single factor experiment was used to optimize the process conditions.The chemical composition,oil holding capacity and sodium cholate adsorption capacity of rice bran dietary fibers were measured.And the microstructures of rice bran dietary fibers were observed by scanning electron microscope.Results:When the dosage of cellulase was 100 U/g,the reaction time was 5 hours,and the ratio of material to liquid(_(mrice bran dietary fiber)∶V_(water))was 1∶15(g/mL),there were no significant change in the yield of insoluble dietary fiber and soluble dietary fiber.After hydrolysis,the cellulose and hemicellulose content of rice bran dietary fiber decreased significantly(P<0.05)from 26.23%and 28.71%to 18.29%and 25.24%,respectively.And the lignin content increased significantly(P<0.05)from 20.22%to 31.46%.Scanning electron microscopy analysis indicated that the surface of the soluble dietary fiber was dense and smooth,without obvious pore structure,and the surface of the insoluble dietary fiber after hydrolysis showed more and deeper pore structure.The oil holding capacity of rice bran soluble dietary fiber,insoluble dietary fiber and dietary fiber without hydrolysis were 0.86,5.21 and 4.15 g/g,respectively.And the adsorption rates of sodium cholate of rice bran soluble dietary fiber,insoluble dietary fiber and dietary fiber without hydrolysis were 15.17%,24.04%and 20.84%,respectively.Conclusion:The differences in the functional properties of different rice bran dietary fibers are caused by the differences in their chemical compositions and fiber surface structures.

关 键 词：纤维素酶 米糠 可溶性膳食纤维 不溶性膳食纤维 化学成分 表面结构 持油力 胆酸钠 

分 类 号：TS201.2[轻工技术与工程—食品科学]