超声辅助碱法提取脱脂米糠中膳食纤维  

Extraction of dietary fiber from defatted rice bran by ultrasound assisted alkali method

作　　者：匡燕 罗跃中[1] 姚琦 KUANG Yan;LUO Yuezhong;YAO Qi(College of Pharmaceutical and Biological Engineering,Hunan Polytechnic of Chemical Engineering,Hunan Zhuzhou 412000,China)

机构地区：[1]湖南化工职业技术学院制药与生物工程学院,湖南株洲412000

出　　处：《食品工程》2023年第2期16-18,77,共4页Food Engineering

基　　金：湖南化工职业技术学院院级课题(HNHY202215)。

摘　　要：以脱脂米糠为原料,采用超声波辅助碱法提取脱脂米糠中膳食纤维,通过单因素和正交试验确定最佳提取工艺参数。结果表明,影响脱脂米糠中膳食纤维得率的因素主次顺序为:超声温度>超声时间>氢氧化钠浓度>超声功率,最佳提取工艺条件为:超声温度60℃,超声时间45 min,氢氧化钠浓度0.25 mol/L,超声功率120 W,实际得率37.5%。此条件下膳食纤维的持水力5.2 g/g、持油力4.8 g/g、膨胀度5.9 mL/g,均高于未处理米糠膳食纤维的水合性能,更有利于加工利用。Dietary fiber was extracted from defatted rice bran by ultrasonic assisted alkali method.The optimal extraction parameters were determined by single factor and orthogonal test.The results showed that the main and secondary factors affecting the yield of dietary fiber in defatted rice bran were ultrasonic temperature>ultrasonic time>sodium hydroxide concentration>ultrasonic power.The optimal extraction conditions were as follows:ultrasonic temperature 60℃,ultrasonic time 45min,sodium hydroxide concentration 0.25mol/L and ultrasonic power 120W,and the actual yield was 37.5%.Under these conditions,the water holding capacity,oil holding capacity and dilatancy of dietary fiber were 5.2g/g,4.8 g/g and 5.9mL/g,all of which were higher than the hydration properties of untreated rice bran dietary fiber and more conducive to processing and utilization.

关 键 词：脱脂米糠 膳食纤维 超声波辅助碱法 提取 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]