小麦麸皮膳食纤维的改性研究

Study on modification of wheat dietary fiber

本研究以小麦麸皮为原料,探讨不同酶解条件对其膳食纤维的改性研究。通过单因素与正交试验,确定了酶法改性的最佳工艺条件为:酶解时间20 h,木聚糖酶:纤维素酶=1:3,酶用量0.6%。在此条件下小麦麸皮膳食纤维功能性质发生变化,总纤维下降7.62%,不溶性纤维下降6.57%,可溶性纤维下降0.56%,还原糖增多12.93%,持水力和膨胀力分别下降0.79%和1.17%,小麦麸皮的利用率增高。

In this study,wheat bran was used as raw material to explore the modification of dietary fiber under different enzymatic hydrolysis conditions.Through single factor and orthogonal experiments,the optimum process conditions for enzymatic modification were determined:enzymatic hydrolysis time 20 h,xylanase:cellulase=1:3,enzyme dosage 0.6%.Under these conditions,the functional properties of dietary fiber in wheat bran changed.Total fiber decreased by 7.62%,insoluble fiber decreased by 6.57%,soluble fiber decreased by0.56%,reducing sugar increased by 12.93%,and water holding capacity and swelling capacity decreased by0.79%and 1.17%,respectively,the utilization rate of wheat bran increased.