摘要
为了有效利用燕麦麸,该文采用水酶法进行燕麦麸营养粉和膳食纤维联产,并对产品的营养成份进行分析。确定水提工艺条件为:料水比1∶5,提取温度45℃,提取时间为30min;利用α-淀粉酶水解水提后的燕麦麸滤渣,确定酶解工艺条件为:α-淀粉酶的添加量为1.0%,酶解时间30min。燕麦麸营养粉主要成分为糖、脂肪和蛋白质,其中β-葡聚糖含量较高,达到了8.50%;燕麦麸膳食纤维主要成分为膳食纤维、糖、蛋白质和脂肪,膳食纤维含量达到了51.76%。说明燕麦麸是一种很好的营养素和膳食纤维资源。
Both oat bran nutritional power and dietary fabre were synchronously produced by combining water extraction with enzymatic hydrolysis for effective use of oat bran, and their nutrient components were analyzed. Better processing conditions Of water extraction were as follows： ratio of oat bran to water 1 ： 5, extraction temperature 45℃, extraction time 30 min. The oat bran residue was then hydrolyzed by a-amylase. Better enzymatic hydrolysis conditions were as follows： a-amylase concentration 1.0%, and enzymatic hydrolysis time 30 min. Components of oat bran nutritional powder were mainly sugar, fat and protein, and the content of fl-glucan was high, reaching 8.50%. Components of oat bran dietary fibre were mainly dietary fibre, sugar, protein and fat, and the content of dietary fibre was 51.76%. It shows that oat bran is a good resource of nutriment and dietary fibre.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2008年第7期233-236,共4页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家“十一五”支撑计划(2006BAD02B05)项目
作者简介
陈季旺：（1971-），男，湖北崇阳人，博士，副教授，研究方向：谷物科学与工程。武汉市常青花园中环西路特1号武汉工业学院食品科学与工程学院，430023。E-maiL：jiwangchen@yahoo．com.cn
