[1]姬玉梅.小麦麸皮膳食纤维提取方法研究与组分分析[J].粮食问题研究,2017,(05):21-25.
　[J].SAMSON,2017,(05):21-25.

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小麦麸皮膳食纤维提取方法研究与组分分析(/HTML)

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粮食问题研究[ISSN:1003-2576/CN:51-1058/F]

卷:

期数:

2017年05期

页码:

21-25

栏目:

产业发展

出版日期:

2017-09-29

文章信息/Info

作者:

姬玉梅

鹤壁职业技术学院

关键词:

麦麸; 膳食纤维; 营养成分; 物化特性

文献标志码:

A

摘要:

以小麦麸皮为原料，分析了原麦麸中及麦麸膳食纤维的基本化学组成，并对化学法、酸酶法、多酶法三种不同方法制备麦麸膳食纤维的物化特性作比较分析，结果表明，不同方法制备的麦麸膳食纤维中基本成分有明显不同。三种方法制备的麦麸膳食纤维纯度含量大小顺序依次是多酶法>酸酶法>化学法，膳食纤维纯度依次为 87.28%、68.35%，58.34%。膨胀力、持水力在高温下性能较好，而吸油力和结合水力则相反。来源不同的小麦麸，通过多酶法都可以制成纯度较高的小麦膳食纤维；其中，剥外皮小麦膳食纤维成品的TDF含量最高，即为86.43%。剥内皮小麦膳食纤维成品的TDF含量最低，即为78.47%。

Abstract:

Using wheat bran as raw material, analysis of the basic chemical composition of raw wheat bran and wheat bran dietary fiber, and the chemical method, acid enzyme method, multi enzyme method three different preparation methods of wheat bran dietary fiber properties were analyzed, the results show that the basic components of the different methods of preparation of wheat bran dietary fiber in significantly different. The purity and size of the wheat bran dietary fiber prepared by the three methods were in turn order of enzyme method > acid method > chemical method, and dietary fiber purity was 87.28%, 68.35% and 58.34%, respectively. Swelling force and water holding capacity are better at high temperature, while oil absorption and combined hydraulic power are opposite. Wheat bran with different sources can be made into wheat dietary fiber with high purity by multiple enzymes. Among them, the highest content of TDF in peel fiber is 86.43%. The content of TDF in wheat fiber was the lowest, that is 78.47%.

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