玉米麸皮膳食纤维复合酶法改性工艺优化  

Optimization of Process of Corn Bran Dietary Fiber Modified by Compound Enzymatic Method

作　　者：田英华[1,2] 陈美方 杨嘉琪 郭宏文 李冲[1,2] 詹欣洁 杨系玲[1,2] TIAN Ying-hua;CHEN Mei-fang;YANG Jia-qi;GUO Hong-wen;LI Chong;ZHAN Xin-jie;YANG Xi-ling(College of Food and Bioengineering,Qiqihar University,Qiqihar 161006,China;Heilongjiang Key Laboratory of Corn Deep-processing Theory and Technology,Qiqihar 161006,China)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006 [2]黑龙江省玉米深加工理论与技术重点实验室,黑龙江齐齐哈尔161006

出　　处：《中国调味品》2025年第3期149-154,共6页China Condiment

基　　金：黑龙江省自然科学基金项目(LH2022C103);黑龙江省省属高等学校基本科研业务费科研项目(145209145);黑龙江省大学生创新创业训练计划项目(x202310232098)。

摘　　要：作为玉米淀粉加工的副产物,玉米麸皮(CB)含有丰富的总纤维,是膳食纤维的良好来源。目前研究表明,CB作为一种生物质资源,与麦麸、米糠等其他副产物相比,其膳食纤维的含量更高。以玉米麸皮可溶性膳食纤维(SDF)得率为主要指标,结合吸附特性,通过Plackett-Burman设计试验和单因素试验确定最佳的复合酶法改性工艺:纤维素酶与木聚糖酶同步添加,添加比例为1∶1,酶用量为4 mg/mL,料液比为1∶20,在初始pH 4.5、温度45℃的条件下水解12 h。与单酶法改性相比,复合酶法改性处理后SDF得率可达8.01%,持水力、持油力、膨胀力分别为4.09 g/g、2.42 g/g、2.39 mL/g,吸附特性得到改善。该研究结果可为玉米麸皮膳食纤维的产业化开发奠定理论基础。As a by-product of corn starch processing,corn bran(CB)is rich in total fiber,which is a good source of dietary fiber.Current studies show that CB is a biomass resource,and the content of dietary fiber in it is higher than other by-products such as wheat bran and rice bran.With the yield of soluble dietary fiber(SDF)in corn bran as the main index,combined with the adsorption properties,the best compound enzymatic modification process is determined by Plackett-Burman design test and single factor test:cellulase and xylanase are added at the same time,the ratio is 1∶1,the enzyme dosage is 4 mg/mL,the solid-liquid ratio is 1∶20,and it is hydrolyzed at initial pH 4.5 and enzymatic hydrolysis temperature 45℃for 12 h.Compared with the single enzymatic modification,the yield of SDF after compound enzymatic modification can reach 8.01%,the water holding capacity,oil holding capacity and swelling capacity are 4.09 g/g,2.42 g/g and 2.39 mL/g respectively,and the adsorption properties are improved.The results can lay a theoretical foundation for the industrial development of corn bran dietary fiber.

关 键 词：玉米麸皮 膳食纤维 酶法改性 吸附特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]