摘要
以米糠为原料,采用超声辅助酶法提取米糠水溶性膳食纤维,探讨加酶量、超声时间、超声功率和料液比对得率的影响,以水溶性膳食纤维的得率为响应值,通过Box-Behnken实验设计进行超声辅助酶法提取米糠水溶性膳食纤维的工艺优化研究。结果表明:影响米糠水溶性膳食纤维得率的主次因素依次为加酶量、料液比、超声时间、超声功率,最佳提取工艺为酶终浓度5.3%、超声时间5min、超声功率415W、料液比1∶24(g/m L)。在此条件下,米糠水溶性膳食纤维得率最高,预测值为9.22%,验证实验得到的得率为9.36%。
The water soluble dietary fiber was extracted from rice bran by ultrasonics-enzymatic method. Based on the single experiment,the extraction yield of water soluble dietary fiber as the response value,the best condition of soluble dietary fiber extraction was optimized by Box-Behnken experiment design and surface analysis. At last,the results showed that enzyme amount had the greatest impact on the extraction of water soluble dietary fiber ,followed by liquid-solid ratio of rice bran and ultrasonic time, ultrasonic power affected least. The optimum extraction conditions were enzyme amount 5.3%,liquid-solid ratio 1：24（g/mL）,extraction time 5min,and ultrasonic power 415w. Under this condition,the theory value of the extraction rate of the water soluble dietary fiber was 9.22% ,the actual operation of the experiment turned out to be 9.36%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第14期194-198,共5页
Science and Technology of Food Industry
基金
国家自然科学基金(31201348)
湖南省自然科学基金(13JJ4086)
长沙市科技计划项目(K1403039-21)
湖南省农业成果转化项目(2013NK4002)
关键词
米糠
水溶性膳食纤维
超声
纤维素酶
响应面分析
rice bran： water soluble dietary fiber
ultrasound： cellulase： response surface methodology
作者简介
朱风霞（1990-），女，硕士研究生，研究方向：食品加工与功能性食品。
通讯作者：梁盈（1981-），女，副教授，研究方向：分子营养学。
