摘要
为探寻黑龙江省水稻的食用综合利用价值,以乳熟中期的鲜食水稻的茎为原料,使用微波-酶法提取水溶性膳食纤维SDF,并利用单因素和响应面优化其鲜食水稻茎水溶性膳食纤维SDF工艺条件。结果表明:α-淀粉酶用量为0.3%,物料比1∶30 g·mL^-1,酶解时间32 min,微波功率470 W,最终得到的鲜食水稻水溶性膳食纤维SDF提取率约为11.26%,与理论值11.55%相接近。此提取工艺为以后新型水溶性膳食纤维结构功能规律及产品开发提供有利的参考价值和实验依据。
In order to explore the comprehensive utilization value of rice in Heilongjiang province,the stem of fresh rice in the middle stage of milking was used as raw material,and the water-soluble dietary fiber SDF was extracted by microwave-enzymatic method,and the water-soluble dietary stalk was optimized by single factor and response surface.SDF process conditions for dietary fiber.The results showed that theα-amylase dosage was 0.3%,the material ratio was 1∶30 g·mL^-1,the enzymatic hydrolysis time was 32 min,and the microwave power was 470 W.The extraction rate of SDF of water-soluble dietary fiber of fresh rice was about 11.26%.The theoretical value of 11.55%was close.The extraction process provided a favorable reference value and experimental basis for the functional structure and product development of the new water-soluble dietary fiber.
作者
曲鹏宇
李志江
李丹
周义
张东杰
Qu Pengyu;Li Zhijiang;Li Dan;Zhou Yi;Zhang Dongjie(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing163319;Key Laboratory of Agro-products Processing and Quality Safety of Heilongjiang Province)
出处
《黑龙江八一农垦大学学报》
2020年第2期37-42,118,共7页
journal of heilongjiang bayi agricultural university
基金
黑龙江省高校“农产品质量与安全”科技创新团队项目(2014TD006)
黑龙江省现代农业产业技术协同创新体系项目(黑农委体系(水稻)〔2017〕1号)。
关键词
水溶性膳食纤维
响应面法
鲜食水稻
water soluble dietary fiber
response surface method
fresh rice
作者简介
曲鹏宇(1993-),女,黑龙江八一农垦大学食品学院2016级硕士研究生;通讯作者:李志江,男,博士,副教授,硕士研究生导师,E-mail:lizhijiang@126.com。
