摘要
为探讨玉米麸皮的生理功能,需对玉米麸皮进行处理。通过酶处理除去玉米麸皮中含量较多的蛋白质和淀粉,得到精制玉米麸皮并确定最佳酶解工艺。再分别对精制玉米麸皮进行酸碱处理,得到相应的酸碱解产物。对玉米麸皮、精制玉米麸皮、酸解产物和碱解产物基本成分组成及膳食纤维组成进行分析。结果显示碱性蛋白酶去除玉米麸皮蛋白质的作用要好于酸性蛋白酶和中性蛋白酶。蛋白酶和淀粉酶能使玉米麸皮中的蛋白质和淀粉由10.32%和17.5%分别减少到1.65%和1.23%。精制玉米麸皮总膳食纤维比玉米麸皮增加26%。酸解产物和碱解产物基本成分是可溶性膳食纤维,其中可溶性半纤维素分别为83.52%和86.82%,不含纤维素和木质素。
Corn bran was treated with different ways to exploit its physiological functions. Starch and protein were removed through enzymatic treatment to obtain refined corn bran （RCB）. The main factor of enzymatic hydrolysis through single factor and orthogonal test method was analyzed to establish the best technological conditions. Furthermore, RCB was respectively treated by acid and alkali to obtain the acid hydrolysate （HAC） and alkaline hydrolysate （HAL）. The main components and the composition of dietary fibers of corn bran, RCB, HAC, and HAL were analyzed. The results showed that alkaline protease was more effective than neutral and acidic ones to remove protein in corn bran. Alkaline protease and amylase could decrease protein and starch of corn bran from 10.32% to 1.65 % and 17.5% to 1.23 %, respectively. Total dietary fiber of RCB was increased 26 % compared to corn bran. The major components of HAC and HAL from RCB were water soluble fiber, in which hemicellulose was 83.52 and 86.82 %, respectively.
出处
《食品研究与开发》
CAS
北大核心
2012年第8期36-39,43,共5页
Food Research and Development
基金
国家自然基金(31071536)
山东省中青年科学家奖励基金(BS2010SW011)
青岛农业大学高层次人才启动基金(630713)
作者简介
作者简介：李勤勤（1984-），女（汉），硕士生，研究方向：食品营养。
通信作者：耿欣（1972-），研究方向：食品营养学和分子营养学。
