酶解法制备米糠膳食纤维

Preparation of Dietary Fiber from Rice Bran by Enzymatic Hydrolysis

对米糠中膳食纤维的酶解法制备工艺进行了研究。通过单因素试验、正交试验和极差分析,得出了酶法制备米糠膳食纤维的最佳工艺参数。结果表明,在混合酶(α-淀粉酶与糖化酶质量之比为1∶2)用量0.4%、70℃处理45min,蛋白酶用量0.3%、50℃处理45min时,膳食纤维得率较高,膳食纤维中的酸性洗涤纤维含量达68.54%。因此,该酶法工艺为米糠膳食纤维的制备提供了依据。

The enzymatic hydrolysis method was used to prepare dietary fiber from rice bran. The optimal technology parameters were studied by conducting single factor and orthogonal design experiments. The obtained optimum conditions for the preparation evaluated by dietary fiber swelling ability are as follows： hydrolysis with mixed enzyme （ α - amylase ： saccharifying enzyme, 1： 2） of dose 0.4% at 70℃ for 45 min, and hydrolysis with proteinase of dose 0.3% at 50℃ for 45 min. Results show that after the incubation with the mixed enzymes and proteinase, the acid detergent fiber content increases to 68.54%. This technology of enzymatic hydrolysis may lay foundation for preparation of rice bran dietary fiber.