酶法提取米糠水溶性膳食纤维工艺及性质

The Enzymatic-Assisted Extraction of Water-Soluble Dietary Fiber from Rice Bran and Its Physicochemical Property

为了提取米糠水溶性膳食纤维,采用蛋白酶辅助提取米糠水溶性膳食纤维。利用Plackett-Burman试验设计和正交试验优化米糠水溶性膳食纤维提取工艺,并对米糠水溶性膳食纤维的理化性质进行研究。结果表明,碱性蛋白酶能够充分酶解米糠水溶性膳食纤维中的蛋白质,促使膳食纤维与蛋白分离,提高水溶性膳食纤维的提取率。L9(34)正交试验最终确定最优提取工艺:底物浓度0.9%,加酶量3500 U/g,酶解pH 9.5。米糠水溶性膳食纤维的持水性为76.17%,其膨胀力为14.02 mL/g。研究结果表明,米糠水溶性膳食纤维是一种优良的食源膳食纤维。

In order to extract the water-soluble dietary fiber(SDF)from rice bran,the method of protease-assisted extraction was used in this paper.The Plackett-Burman experimental design and orthogonal test were adopted to optimize the extraction process of SDF from rice bran,and its physicochemical property was also studied.The results showed that alkaline protease could fully hydrolysis the protein in rice bran dietary fiber,promote the separation of dietary fiber and protein and improve the extraction rate of SDF.The optimal extraction condition by L9(34)orthogonal test were as follows:substrate concentration 0.9%,enzyme dosage 3500 U/g and pH 9.5.The water holding capacity of SDF from rice bran was 76.17%and its expansion force was 14.02 mL/g.In conclusion,the SDF from rice bran was an excellent source of dietary fiber from food.