摘要
该研究采用碱法提取黍米粉膳食纤维,探讨了料液比、碱解温度、碱解时间、碱液浓度对黍米膳食纤维提取的影响,并采用正交实验方法确定最佳提取条件。结果表明:当料液比为1∶15、碱解温度为65℃、碱解时间为2.5h、碱液浓度为0.6%时,黍米膳食纤维的提取率可达12.25%,持水力为6.5g/g,溶胀性为5.8m L/g。
The alkaline method was used to extract dietary fiber from millet flour. Effects of solid-liquid ratio,alkali hydrolysis temperature,alkali hydrolysis time and lye concentration on the extraction of dietary fiber were discussed and the optimum extraction conditions were determined by orthogonal experiment. The results showed that when the solid-liquid ratio was 1∶15,the alkali hydrolysis temperature was 65℃,the time of alkaline hydrolysis was 160 min and the concentration of lye was 0.6%,the extraction rate of dietary fiber was 12.25%. Simultaneously,the waterholding capability was 6.5 g/g,and the expansibility was 5.8 m L/g.
出处
《安徽农学通报》
2017年第21期105-107,共3页
Anhui Agricultural Science Bulletin
基金
吕梁学院科研基金项目(青年基金
ZRQN201514)
关键词
黍米
膳食纤维
碱法
Millet
Dietaryfiber
Alkalinemethod
