麦麸膳食纤维的提取

Extracting Dietary Fiber from Wheat Bran

以麦麸为原料进行膳食纤维提取的技术已有较为成熟的研究。对影响麦麸膳食纤维提取的4个主要因素(α-淀粉酶添加量、氢氧化钠添加量、提取温度、提取时间)进行了研究。以提取率为基准,结果表明,当α-淀粉酶添加量0.4%,氢氧化钠添加量4%,提取时间100min,提取温度70℃时,麦麸中的膳食纤维的提取率最高,可达56.37%。

The technology taking wheat bran as raw material extraction dietary fiber has comparatively mature research.In this thesis,the four factors(α-amylase concentration,alkaline concentration,extraction temperature,extraction time)of affecting the extraction of dietary fiber were discussed.Took extraction rate as benchmarks.The optimal extracting conditions were as follow:α-amylase addition 0.4%,alkaline concentration 4%,extraction time 100 min,extraction temperature 70 ℃,the extract rates of dietary fiber were 56.37%.