摘要
优化酶碱法制备麦糟不溶性膳食纤维的过程中,蛋白质酶解和碱溶的工艺条件。通过单因子和正交试验,考察加酶量、酶解温度、酶解时间、NaOH浓度、碱溶温度和碱溶时间对不溶性膳食纤维的得率和蛋白质质量分数的影响,分析因素的主次顺序,优化工艺条件并验证。结果表明在酶解温度45℃,酶解时间3.5 h,加酶量为0.09 g,碱溶温度50℃,碱溶时间45 min,NaOH浓度1 mol/L的条件下,制备得到麦糟不溶性膳食纤维的得率为29.2%,蛋白质质量分数3.1%。结果为制备优质不溶性膳食纤维提供一定参考。
To optimize the technical conditions of proteinase decomposition and alkali hydrolysis in insoluble dietary fiber processing,the effects of enzyme dosage,temperature,time and NaOH concentration were investigated through univariate trials and orthogonal trials.Results: The optimal conditions are enzyme dosage 0.09 g,proteinase decomposition time 3.5 h,proteinase decomposition temperature 45 ℃,alkali hydrolysis time 45 min,alkali hydrolysis temperature 50 ℃,and NaOH concentration 1 mol/L.Under these conditions,the yield of insoluble dietary fiber is 29.2% and the protein content in the insoluble dietary fiber is 3.1%.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2010年第10期108-111,共4页
Journal of the Chinese Cereals and Oils Association
基金
河南省科技发展攻关项目(082102340012)
关键词
不溶性膳食纤维
麦糟
酶解
碱溶
insoluble dietary fiber
spent brewing grains
protcinase decomposition
alkali hydrolysis