醋糟阿拉伯木聚糖的提取工艺优化及其对馒头品质的影响  

Optimization of Process for Preparation of Arabinoxylan from Vinegar Residue and Its Effect on the Quality of Steamed Bread

作　　者：颜茜 汪超凡 朱康伟 余永建 朱圆圆 YAN Qian;WANG Chaofan;ZHU Kangwei;YU Yongjian;ZHU Yuanyuan(School of Grain Science and Technology,Jiangsu University of Science and Technology,Zhenjiang 212000,China)

机构地区：[1]江苏科技大学粮食学院,江苏镇江212000

出　　处：《食品工业科技》2023年第10期211-218,共8页Science and Technology of Food Industry

基　　金：国家自然科学基金面上基金项目(32072202);镇江市碳达峰碳中和专项(社会发展)(CS2022001);江苏科技大学校创新团队项目。

摘　　要：采用碱提法从醋糟中提取阿拉伯木聚糖。对NaOH(含0.88%H_(2)O_(2))浓度、提取温度、料液比、提取时间进行单因素实验,得到阿拉伯木聚糖得率最高的四个参数水平,并在此基础上,利用响应面法优化碱提阿拉伯木聚糖最佳工艺条件,并对优化工艺所得的多糖进行了单糖组成分析、分子量等分析以及对馒头品质的影响。结果表明:最佳实验条件为:NaOH(含0.88%H_(2)O_(2))浓度0.92 mol/L,提取温度75℃,料液比1:35 g/mL,提取时间1.5 h,所得阿拉伯木聚糖得率为8.75%。得到醋糟阿拉伯木聚糖(AX)主要由阿拉伯糖、半乳糖、葡萄糖、木糖、半乳糖醛酸、葡萄糖醛酸6种单糖组成,含量分别为38.9%、1.32%、2.37%、55.84%、0.66%、0.91%。提取的阿拉伯木聚糖分散系数为2.45,均一性较好,分子量分布比较均匀,重均分子量为245997。同时,向面粉中添加适量的醋糟AX,能够降低馒头的硬度、黏性,可以改善馒头的质构特性,提高馒头的品质。本研究所获得的阿拉伯木聚糖具有较好的功能特性,为醋糟综合利用提供数据和理论支撑。The arabinoxylan was extracted from the vinegar residues by alkaline extraction.Single-factor experiments were carried out on the concentration of NaOH(containing 0.88%H_(2)O_(2)),extraction temperature,solid-liquid ratio,and extraction time,and the four parameter levels with the highest extraction rate of arabinoxylan were found.On this basis,the response surface method was used to optimize.The monosaccharide composition and molecular weight of the optimized polysaccharides were analyzed and their effects on the quality of steamed bread were studied.The results showed that the optimal experimental conditions for alkaline extraction of arabinoxylan were as follows:NaOH(containing 0.88%H_(2)O_(2))concentration 0.92 mol/L,extraction temperature 75℃,solid-liquid ratio 1:35 g/mL,extraction time 1.5 h,the yield of arabinoxylan was 8.75%.The main monosaccharides extracted by this experiment were as follow:Arabinose,galactose,glucose,xylose,galacturonic acid,glucuronic acid with ration of 38.9%,1.32%,2.37%,55.84%,0.66%,0.91%.The dispersion coefficient of the arabinoxylan extracted by this method was 2.45,average molecular weight was 245997,indicating arabinoxylan was a homogeneous polysaccharide.Additional,adding an appropriate amount of vinegar AX to the flour could reduce the hardness and viscosity of the steamed bread,improve the texture characteristics of the steamed bread,and improve the quality of the steamed bread.The arabinoxylan obtained in this study had good functional characteristics,which also provided data and theoretical support for the utilization of vinegar residues.

关 键 词：醋糟 阿拉伯木聚糖 响应面法 碱提 馒头 

分 类 号：TS209[轻工技术与工程—食品科学]