摘要
采用酶法制备玉米皮膳食纤维脂肪替代物。在单因素试验基础上,以葡萄糖当量值(DE值)为评价指标,采用响应面法优化脂肪替代物制备工艺条件。结果表明:在pH值5、酶解时间51 min、木聚糖酶浓度0.32%、纤维素酶浓度0.20%条件下,所得玉米皮膳食纤维脂肪替代物的DE值最高。
Dietary fiber fat substitute of corn bran was prepared by enzymatic method.On the basis of the single factor experiment,the dextrose equivalent(DE value)as evaluated index,the response surface methodology was used to optimize the preparation of fat substitute.The results showed that under the conditions of the pH of 5,51 min of enzymatic hydrolysis time,0.32%of the xylanase concentration,and 0.20%of the cellulase concentration,the highest DE value of dietary fiber fat substitute was obtained.
作者
王悦
王浩
田晶
王榕
袁媛
WANG Yue;WANG Hao;TIAN Jing;WANG Rong;YUAN Yuan(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China)
出处
《农业科技与装备》
2020年第1期45-47,共3页
Agricultural Science & Technology and Equipment
基金
沈阳师范大学博士科研启动基金项目(054-55440110010)
沈阳师范大学大学生创新创业训练计划项目(201810166424)。
关键词
玉米皮
膳食纤维
脂肪替代物
工艺优化
corn bran
dietary fiber
fat substitute
process optimization
