摘要
通过耐高温α-淀粉酶和蛋白酶对麸皮中的淀粉和蛋白质进行水解,提取麸皮中的膳食纤维。通过正交试验设计,确定α-淀粉酶去除麸皮淀粉的反应条件为:酶用量为3%([E]/[S]),90℃,水解2h;选择水解蛋白质能力较强的碱性蛋白酶对麸皮进行水解以除去其中的蛋白质,碱性蛋白酶降解蛋白质的优化条件为:蛋白酶用量1.4%([E]/[S])、60℃、水解1.5h。在上述优化工艺条件下,麸皮中膳食纤维的提取率达到77.6%。
A Dietary fibre was extracted from wheat bran in order to hydrolyze starch and protein using α-amylase and alkaline protease, respectively. By orthogonal tests, the optimal enzymatic reaction conditions for α-amylase are as following： or-amylase addition 3% （[E]/[S]）, 90℃, and hydrolysis time 2 h. Alkaline protease was selected as the optimal commerical protease to hydrolyze the wheat bran protein. The optimal reaction conditions of alkaline protease are as following enzyme addition 1.4% （[E]/[S]）, 60 ℃ and hydrolysis time 1.5 h. The extraction rate of dietary fibre from wheat bran reaches 77.6% under the above optimal enzymatic conditions.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第8期303-305,共3页
Food Science
基金
合肥工业大学创新团队基金项目
关键词
麸皮
膳食纤维
淀粉酶
碱性蛋白酶
wheat bran
dietary fibre
α-amylase
alkaline protease
