响应面法优化麦麸膳食纤维提取条件

Response surface methodology for extraction optimization of dietary fiber from wheat bran

为探讨酶法和化学法结合提取麦麸中的膳食纤维,研究了酶添加量、酶解时间、碱添加量、碱解时间等因素对膳食纤维得率的影响。在单因素实验的基础上进行响应面实验设计,利用Design Expert软件对结果进行二次回归分析,确定了酶-化学法提取麦麸膳食纤维的最佳工艺条件:酶添加量1.5%,酶解时间45 min,碱添加量4%,碱解时间35 min,该条件下膳食纤维得率达87.84%,与理论预测值非常接近(相对误差约0.02%)。进一步说明利用响应面优化得到的回归方程在实践中具有一定的应用价值。

In order to research the effects of the enzymatic and chemical method on the extraction of the dietary fiber from wheat bran, four parameters （ i.e. enzyme concentration, enzyme digestion time, alkali concentration and alkali hydrolysis time） were identified to be main variables to analyze their effects on extraction efficiency of dietary fiber. Furthermore, on the basis of the single-factor experiment, the response surface test was designed and Design Expert software was used to make quadratic regression analysis to determine the optimal process conditions for preparing dietary fiber of wheat bran.The optimum extracting conditions for extracting dietary fiber from wheat bran were found as follows：mixed enzyme 1.5 % , digestion time 45 rain, alkali 4%, hydrolysis time 35 rain.Under these conditions, the extraction yield of dietary fiber was up to 87.84% , which was very close to the theoretical prediction value（ relative error was 0.02% ）. Results showed that the regression equation of this experiment had certain application value.