摘要
采用蛋白酶和淀粉酶结合水解制备玉米皮膳食纤维,研究确立了玉米皮膳食纤维的双酶法制备工艺,进一步探讨了食品体系对玉米皮膳食纤维持水力的影响。研究表明,双酶法制备的膳食纤维中蛋白质、淀粉、灰分残留少,得率高,持水力优于传统酸碱法制备的产品;同时常规食品体系中的氯化钠浓度、蔗糖浓度以及食品体系的pH对玉米皮膳食纤维的持水力影响不大,使其在食品加工中能充分发挥生理活性。
Proteinase and amylase were employed to produce the corn bran dietary fiber. The optimum technic was established and the character of dietary fiber in food system was discussed. Compared with the product of traditional technics, new technical product possess the predominant quality including higher productivity, fewer contamination, higher water-holding capacity. At the same time, concentration of NaCl and sucrose, the pH value in food processing system had no adverse effect on the water-holding capacity of the corn bran dietary fiber, that is the basis of better application in the food processing.
出处
《食品研究与开发》
CAS
北大核心
2007年第4期97-101,共5页
Food Research and Development
关键词
玉米皮
膳食纤维
双酶水解
持水力
corn bran
dietary fiber
double enzymes hydrolysis
water-holding capacity
