双酶法分离提取米糠膳食纤维的研究
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摘要
米糠是稻谷加工的副产物之一,其中米糠膳食纤维含量高达35%~50%,是理想的膳食纤维来源。实验研究了双酶法分离提取米糠膳食纤维的最佳工艺条件,并对所提膳食纤维的基本成分进行了分析。根据正交实验结果表明,提取米糠膳食纤维时,除淀粉的最佳条件为:耐高温淀粉酶,酶解时间3.5 h,酶解温度75℃,酶用量20μL;除蛋白的最佳条件为:碱性蛋白酶,酶解时间2.5 h,酶解温度60℃,酶用量2%。在最优条件下分离提取得到的米糠膳食纤维:总膳食纤维、不溶性膳食纤维和可溶性膳食纤维纯度分别为87.26%、68.23%和3.99%。根据扫描电镜结果显示,不溶性和可溶性膳食纤维表面均具有明显的蜂窝状结构。
Rice bran is a byproduct of rice processing, and rice bran dietary fiber takes up to 35%~50% of rice bran, which is the ideal source of dietary fiber. Studied on the optimum process conditions of extracting dietary fiber from rice bran by double enzyme method, and the basic components of the dietary fiber was analyzed. The optimum conditions of removd of the starch for extraction of dietary fiber was high temperature resistant starch amylase, enzymatic hydrolysis time 3.5 h, enzymatic hydrolysis temperature 75 ℃, dosage of enzyme 20 μL. The condition of removal of the protein was alkaline protease protein enzyme, enzymatic hydrolysis time 2.5 h, enzymatic hydrolysis temperature 60 ℃, dosage of enzyme 2%. The total dietary fiber, insoluble dietary fiber and soluble dietary fiber obtained from rice bran under the optimal conditions were 87.26%, 68.23% and 3.99% respectively. Both insoluble and soluble dietary fiber had surface with obviously honeycomb structure.
Rice bran is a byproduct of rice processing, and rice bran dietary fiber takes up to 35%~50% of rice bran, which is the ideal source of dietary fiber. Studied on the optimum process conditions of extracting dietary fiber from rice bran by double enzyme method, and the basic components of the dietary fiber was analyzed. The optimum conditions of removd of the starch for extraction of dietary fiber was high temperature resistant starch amylase, enzymatic hydrolysis time 3.5 h, enzymatic hydrolysis temperature 75 ℃, dosage of enzyme 20 μL. The condition of removal of the protein was alkaline protease protein enzyme, enzymatic hydrolysis time 2.5 h, enzymatic hydrolysis temperature 60 ℃, dosage of enzyme 2%. The total dietary fiber, insoluble dietary fiber and soluble dietary fiber obtained from rice bran under the optimal conditions were 87.26%, 68.23% and 3.99% respectively. Both insoluble and soluble dietary fiber had surface with obviously honeycomb structure.
引文
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[8]苗欣.响应面法优化脱脂米糠膳食纤维提取工艺的研究[J].中国油脂,2009,(6):64-67
[9]许晖.酶解法制备米糠膳食纤维[J].中国粮油学报,2007,22(4):117-120
[10]孙元琳.谷物膳食纤维制备及应用研究综述[J].郑州轻工业学院学报,2012,27(1):20-25
[11]GB/T 5009.3—2010,食品安全国家标准食品中水分的测定[S]
[12]GB/T 5505—2008,粮油检验.灰分测定法[S]
[13]GB/T 5009.5—2010,食品安全国家标准食品中蛋白质的测定[S]
[14]GB/T 5512—2008,粮油检验粮食中粗脂肪含量测定[S]
[15]GB/T 5009.9—2008,食品安全国家标准食品中淀粉的测定[S]
[16]GB/T 22224—2008,食品中膳食纤维的测定酶质量法和酶质量法-液相色谱法[S]
[17]王艳玲,张敏.脱脂米糠中清蛋白和球蛋白的提取工艺及氨基酸组成分析[J].食品工业科技,2013,(02):226-237
[18]李丽辉,林亲录,符日道.脱脂米糠制备膳食纤维工艺条件的优化[J].食品与机械,2011,(06):110-113
[19]陶颜娟,钱海峰,周惠明,等.纤维素酶法制备麦麸可溶性膳食纤维及其理化性质研究[J].食品工业科技,2008,(04):127-130
[2]朱文华,姚惠源.全脂米糠的挤压稳定性[J].无锡轻工大学学报:食品与生物技术,2000,19:556-559
[3]王永斌.米糠中功能性成分的研究现状与发展趋势[J].中国食物与营养,2006,(5):l7-20
[4]Jariwalla R.Rice-bran products:phytonutrients with potential applications in preventive and clinical medicine[J].Drugs under experimental and clinical research,2000,27:17-26
[5]Wilson TA,Ausman LM,Lawton CW,et al.Comparative cholesterol lowering properties of vegetable oils:beyond fatty acids[J].Journal of the American College of Nutrition,2000,19:601-607
[6]Qureshi AA,Sami SA,Khan FA.Effects of stabilized rice bran,its soluble and fiber fractions on blood glucose levels and serum lipid parameters in humans with diabetes mellitus Types I and II[J].The Journal of nutritional biochemistry,2002,13:175-187
[7]朱文华,姚惠源.米糠的不稳定机制及稳定化的研究[J].粮食与饲料工业,2001:40-41
[8]苗欣.响应面法优化脱脂米糠膳食纤维提取工艺的研究[J].中国油脂,2009,(6):64-67
[9]许晖.酶解法制备米糠膳食纤维[J].中国粮油学报,2007,22(4):117-120
[10]孙元琳.谷物膳食纤维制备及应用研究综述[J].郑州轻工业学院学报,2012,27(1):20-25
[11]GB/T 5009.3—2010,食品安全国家标准食品中水分的测定[S]
[12]GB/T 5505—2008,粮油检验.灰分测定法[S]
[13]GB/T 5009.5—2010,食品安全国家标准食品中蛋白质的测定[S]
[14]GB/T 5512—2008,粮油检验粮食中粗脂肪含量测定[S]
[15]GB/T 5009.9—2008,食品安全国家标准食品中淀粉的测定[S]
[16]GB/T 22224—2008,食品中膳食纤维的测定酶质量法和酶质量法-液相色谱法[S]
[17]王艳玲,张敏.脱脂米糠中清蛋白和球蛋白的提取工艺及氨基酸组成分析[J].食品工业科技,2013,(02):226-237
[18]李丽辉,林亲录,符日道.脱脂米糠制备膳食纤维工艺条件的优化[J].食品与机械,2011,(06):110-113
[19]陶颜娟,钱海峰,周惠明,等.纤维素酶法制备麦麸可溶性膳食纤维及其理化性质研究[J].食品工业科技,2008,(04):127-130