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小麦麸皮木聚糖制备方法的研究

Research on a Method of Xylan Preparation from Wheat Bran

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【作者】 赵晓庆彭珍刘彬王苏曹栋

【Author】 ZHAO Xiaoqing;PENG Zhen;LIU Bin;WANG Su;CAO Dong;School of Food Science and Technology ,Jiangnan University;

【机构】 江南大学食品学院

【摘要】 研究了小麦麸皮木聚糖的制备,借助高速粉碎处理的方法分离麸皮中淀粉,再采用胶体磨与纤维素酶处理及碱浸泡处理,回收蛋白质,最后通过优化确定最佳低聚糖的最佳工艺。试验结果显示粉碎时间2 min,试验原料的粒径范围为>125μm,淀粉得率72.43%;纤维素酶和碱处理的最佳工艺条件为:加酶量1.0 m L/hg,碱处理温度为60℃,碱处理p H为9.5,在此条件下木聚糖质量分数为35.5%,蛋白质提取率为74.9%,水洗的最佳水洗次数为4次,此时木聚糖质量分数为36.5%。

【Abstract】 This experiment mainly study the preparation of xylan from wheat bran. First of all,with the help of high speed grinding processing method to separate starch from the bran,then treated with cellulase and alkali soaking for recovering protein,finally by optimizing the optimum procedure to determine the best process for xylan. Experiment results show that the grinding time is 2 min,raw material particle size is in the range of >125 μm,starch yield is 72.43%;Optimum process conditions of cellulase and alkali treatment were that for:with enzyme was 1 m L/100 g bran,alkali treatment temperature was 60 ℃,alkali treatment was p H 9.5,under the condition of the xylan content is35.5%,protein extraction rate was 74.9%.The best washing number is:4 times,the content of xylan under the condition is:36.5%.

【关键词】 小麦麸皮淀粉粒径纤维素酶蛋白质木聚糖
【Key words】 wheat branstarchparticle sizecelluloseproteinxylan
  • 【文献出处】 食品与生物技术学报 ,Journal of Food Science and Biotechnology , 编辑部邮箱 ,2017年10期
  • 【分类号】TS210.9
  • 【被引频次】11
  • 【下载频次】239
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