摘要
报道了以荞麦为原料,对荞麦壳中膳食纤维的提取及脱色工艺进行的研究。采用化学法和酶法分别制备荞麦膳食纤维,并对所得膳食纤维进行脱色。通过试验分别得到,化学法提取荞麦壳膳食纤维最佳工艺为:pH 5.0,反应温度为55℃时,NaOH质量分数为4%,水解时间60min;酶法提取荞麦壳膳食纤维最佳工艺为:pH 7.0±0.2时,蛋白酶质量分数为0.2%,反应时间60 min。两种方法比较得出,酶法提取效果较好。脱色最佳工艺为:pH 11,H2O2体积分数为4%,温度为90℃,反应时间为90 min。
This paper introduces the study of buckwheat for raw materials. It makes research of extract dietary fiber from buckwheat Shell, and decolorizes dietary fiber. By experiments, it was found that the best progress of chemical methods to extract dietary fiber from buckwheat Shell was as fellows： pH is 5.0 and temperature is 55 ℃, the time of hydrolysis is 60 rain, the amout of NaOH is 4%. And the enzymatic methods is： pH is pH 7.0±0.2 and temperature is 40 ℃, the time of hydrolysis is 60 min, the amout of proteinase is 0.2%. Among of them, it was found that enzymatic method is efficient. The best way of decolorization is： pH is 11.0, the amout of hydrogen peroxide is 4%, the temperature is 90℃, the reaction time is 90 minutes.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2008年第6期57-60,共4页
Journal of Food Science and Biotechnology
基金
陕西科技大学科技项目(2005C126)
关键词
荞麦
膳食纤维
提取
脱色
最佳工艺
buckwheat
dietary fiber
extraction
decolorization
optimum technology
