采用生物分离技术提升麦麸膳食纤维的功能特性

Improvement of wheat bran dietary fiber functional characteristics by biological separation technology

采用分步酶解法去除小麦麸皮中的淀粉和蛋白质,制备出功能特性突出的小麦纤维。以α-淀粉酶和水解蛋白酶分别处理麦麸,可以使小麦纤维含量从34.51%提高到66.87%,持水力、持油力、膨胀率分别提高121.40%、251.54%和135.87%。分析了原料和产物的化学组成,测定了小麦膳食纤维的功能特性指标,用电镜观测其表观结构形态,通过对比研究探讨了小麦膳食纤维功能特性与其化学组成、表观结构形态三者之间的关系。实验表明,小麦膳食纤维的持水力、持油力、膨胀率与淀粉含量呈现明显的反比例关系,而蛋白质含量对膳食纤维的功能特性影响相对较小。

W ith w heatbran asraw m aterial,w heatdietary fiberw ith prom inentpropertiesw asprepared by enzym atic hydrolysisto rem ove the starch and protein com ponents. Treating w heat bran w ith alpha am ylase and protease hydrolysate, the dietary fiber content increased from 34.51% to 66.87% ,and the w ater-retention capability,oil-retention capability and expansion capacity increased 121.40% ,251.54% ,and 135.87% ,respectively. The chem icalcom position ofm aterialand productw asanalyzed,the functionalcharacteristicsofw heatdietary fiberw asm easured,and surface m or-phology characterization w ith a scanning electron m icroscope w ere used to characterize the products.Through com parative study,innerconnection betw een the above three aspects w as discussed.The experim ents show ed thatproperties of w heatdietary fiber,such as w ater-retention capability, oil-retention capability and expansion capacity,presented inverse proportion w ith starch content.H ow ever,the contentofprotein has little effecton the functionalcharacteristicsofdietary fiber.