超声-微波协同酶法改性小米糠膳食纤维及工艺优化

为提高小米糠水溶性膳食纤维（Soluble dietary fiber,SDF）的得率,本实验以小米糠为材料,对其进行气爆预处理,利用超声-微波协同酶法对气爆预处理小米糠进行改性,分别研究酶添加量、温度、pH、微波功率对小米糠SDF含量的影响,根据单因素实验结果设计Box-Behnken实验,采用响应面法优化改性小米糠SDF的工艺条件。结果表明:气爆条件设定为压力1.0 MPa、时间90 s,最优工艺参数为酶添加量5.85%,温度56℃,pH4.64,微波功率451 W,在此条件下改性小米糠SDF含量为13.117%,比未经改性小米糠SDF含量高出了10.96%。 

Study of the modification of millet bran dietary fiber with the method of ultrasonic-microwave cooperated with enzyme and the optimization of process

The millet bran was used as the experimental material in this study. In order to increase the yield of the millet bran SDF,the method of ultrasonic-microwave cooperated with enzyme was used to modify the dietary fiber of the millet bran which was pre-processed by the method of steam explosion.The effect of the amount of enzyme,temperature,p H and the power of microwave were investigated separately.Besides,the Box-Behnken experiment was designed based on the result of single factor experiment,the process conditions of the modification of millet bran SDF was optimized by response surface methodology. The steam exploration condition was set as pressure equaled to 1.0 MPa and time equaled to 90 s,the optimal process parameters are set as: enzyme dosage was5.85%,temperature was 56 ℃,p H value was 4.64 and microwave power was 451 W.Under the condition above,the content of SDF was 13.117% which was 10.96% higher than the unmodified millet bran SDF.