燕麦麸中水溶性膳食纤维提取工艺优化

Optimization of Extraction Process of Soluble Dietary Fibre from Oat Bran

以燕麦麸为原料提取水溶性膳食纤维,研究了原料处理、料液比、浸提温度、浸提时间等对水溶性膳食纤维得率的影响,通过单因素及正交试验确定较佳提取工艺为:以液料比9mL/g,在pH值6.5、浸提65℃条件下加入耐热α-淀粉酶,作用30min去除淀粉,然后调pH值为9.0继续提取2 h;等电点沉淀法去蛋白,无水乙醇醇析9 h。在该工艺条件下得到水溶性膳食纤维的得率为12.40%,纯度78.56%。

To extract the soluble dietary fibre from oat bran, the effects of different pretreatment methods, the ratio of raw material to extraction solvent, temperature and the time on the yield of soluble dietary fibre, were studied respectively. The optimum extraction process was determined using the single factor and orthogonal experiments. The experimental results show that the optimum extraction process is as follows- when the extraction temperature 65℃ and pH 6.5, entering α-starch enzyme into the solvent with the ratio of extraction solvent to raw material 9 mL; then changing pH to 9.0 for extraction of 2 hours; isoelectric precipitating the protein, and precipitating the water-soluble dietary fibre with ethanol for 9 hours. Under this optimum extraction process, the yield and purity of soluble dietary fibre are 12.40 % and 78.56% respectively.