摘要
采用纤维素酶水解麦麸膳食纤维,通过单因素实验得出在pH4.6,酶的添加量为28IU/g麦麸膳食纤维的条件下,50℃水解5h,可溶性膳食纤维得率较高。对在该条件下制备的麦麸可溶性膳食纤维的理化性质作进一步的研究发现,组成该可溶性纤维的主要单糖是木糖,其次是葡萄糖和阿拉伯糖;红外光谱分析表明其具有明显的糖酯的特征吸收峰;高效液相测得其重均分子量约为2375Da;扫描电镜观察其超微结构,由表面蜂窝状的不规则块状颗粒组成;该可溶性膳食纤维具有较高的溶解性和较低的粘度。
Wheat bran soluble dietary fiber was extracted from wheat bran dietary fiber. In pH 4.6, addition 28IU cellulase per gram wheat bran dietary fiber, under the condition 50℃ for 5h, soluble dietary fiber content was higher through single factor experiments. Preparation of soluble dietary fiber in the right conditions and study on its properties further, the results showed that the monosaccharides composition of the soluble fiber was major in xylose, glucose, and followed by the Arabinose. Infrared spectra indicated that there was a significant feature of the sugar ester absorption peaks. Determination of the molecular distribution by HPLC showed its molecular weight was about 2375Da. Observing its ultrastructure by scanning electron microscopy, there were irregular particles that covered with a pattern like that of a honeycomb. The soluble dietary fibre with high solubility and lower viscosity.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第4期127-130,共4页
Science and Technology of Food Industry
关键词
麦麸
纤维素酶
可溶性膳食纤维
性质
wheat bran
cellulase
water soluble dietary fiber
properties
作者简介
陶颜娟（1980-），女，硕士研究生，研究方向：粮食油脂及植物蛋白工程。
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