酶-化学法提取荞麦壳中水不溶性膳食纤维的工艺优化

Optimization of insoluble dietary fiber extraction from buck wheat shell by enzymatic-chemical method

为充分利用内蒙古地区的荞麦资源,提升其附加值,以荞麦壳为原料,采用酶-化学法对荞麦壳中水不溶性膳食纤维进行提取。酶-化学法提取荞麦壳中膳食纤维的正交试验表明,其最佳提取工艺是:α-淀粉酶浓度0.3%、碱解时间60min、碱解温度45℃、NaOH质量分数4%,该工艺可以有效提高膳食纤维的纯度。

In order to capitalize on the buckwheat resources of Inner Mongolia and improve its value-added, this paper used buckwheat shells as the raw material, and enzymatic-chemical method to extract insoluble dietary fiber from buck wheat shell. The result of orthogonal experiments showed that the optimum extraction process was as follows： the concentration of α-amylase was 0.3%, the time of alkali solution was 60 minutes, the temperature of alkali solution was 45%, and the concentraintion of NaOH was 4%. The purity of dietary fiber was effectively improved by using this method.