| 制备麦麸膳食纤维的影响因素研究 |
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| 引用本文： | 邵佩兰,徐明.制备麦麸膳食纤维的影响因素研究[J].食品与发酵工业,2003,29(5):77-79. |
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| 作者姓名： | 邵佩兰 徐明 |
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| 作者单位： | 1. 宁夏大学农学院,永宁,750105
2. 宁夏大学生命学院,银川,750021 |
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| 摘 要： | 主要介绍以麦麸为原料 ,探讨用生物法与化学法结合的方法提取麦麸膳食纤维的工艺 ,并对影响麦麸膳食纤维提取的各因素进行了讨论。结果表明 :α 淀粉酶的浓度为 0 4% ,NaOH的质量分数为 4% ,于 60℃浸提 10 0min ,麦麸膳食纤维的提取率可达 5 9 5 4%。
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| 关 键 词： | 麦麸 膳食纤维 提取 影响因素 |
| 修稿时间： | 2003年1月24日 |
Study on the Factors of Affecting the Extraction of Dietary Fiber from Wheat Bran |
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| Shao,Peilan.Study on the Factors of Affecting the Extraction of Dietary Fiber from Wheat Bran[J].Food and Fermentation Industries,2003,29(5):77-79. |
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| Authors: | Shao Peilan |
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| Abstract: | The technology of extracting the dietary fiber from wheat bran by the combined chemical and biological methods was introduced,and the different factors of affecting the extraction of dietary fiber were discussed.The optimal extracting conditions were as follow:α-amylase addition 0.4%,alkaline concentration 4%, temperature at 60℃ for 100?min,the extract rates of dietary fiber were 59.54%. |
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| Keywords: | wheat bran dietary fiber extraction affecting factors |
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