薏仁米糠膳食纤维酶法制备工艺优化及品质研究

Study on optimizing technology and physicochemical properties of coix bran dietary fiber prepared by enzymatic method

目的:优选薏仁米糠制备膳食纤维工艺,并对其品质进行研究。方法:以薏仁米糠为原料,考察料液比、淀粉酶添加量和碱性蛋白酶添加量对薏仁米糠膳食纤维提取率的影响,并对最优制备条件下所得的膳食纤维进行化学组成和物化特性分析。结果:薏仁米糠膳食纤维最佳工艺条件为料液比(m薏仁米糠∶V水)1∶10(g/mL),淀粉酶添加量100 U/g,碱性蛋白酶添加量100 U/g,此时薏仁米糠膳食纤维提取率为84.39%。薏仁米糠膳食纤维中的不溶性膳食纤维含量明显提高,达64.49%;可溶性膳食纤维含量为0%,水分、脂肪、淀粉和蛋白质含量明显降低;膨胀力、持水力和持油力随温度的增高相应增大,分别为3.12 mL/g、4.02 g/g、4.29 g/g。结论:该方法可作为提取薏仁米糠膳食纤维的可靠方法,具有较大的实用价值。

Objective:The study aimed to optimize the preparation process and investigate the quality of coix bran dietary fiber.Methods:The coix bran was used as raw material;the effects of solid-liquid ratio,the amount of amylase and alcalase on the extraction rate were analyzed by usingorthogonal experiments.The chemical composition and physicochemical properties of the dietary fiber obtained under the optimal preparation conditions was analyzed.Results:The optimal extraction parameters of dietary fiber were as follows:solid-liquid ratio was 1∶10(g/mL),the amount of amylase and alcalase was 100 U/g,respectively,and the extraction rate was up to 84.39%.The insoluble dietary fiber(64.49%)was significantly(P<0.05)improved compared to coxi bran.And the soluble dietary fiber was 0%,the content of moisture,fat,starch,and protein was significantly decreased(P<0.05).When the temperature increased,swelling capacity,water holding capacity and oil holding capacity were improved.and was 3.12 mL/g,4.02 g/g and 4.29 g/g,respectively.Conclusion:The method could be used as a reliable method to extract the coix bran dietary fiber.