响应面法优化麦麸蛋白质和膳食纤维的提取工艺

研究麦麸中蛋白质、水不溶膳食纤维、水溶膳食纤维等功能成分的提取工艺。以麦麸为原料，采用醇碱提取-盐析的方法同时提取麦麸蛋白和水溶性膳食纤维，利用α-淀粉酶去除淀粉提取水不溶性膳食纤维。在单因素试验基础上，利用响应面分析法优化提取工艺参数。结果表明，麦麸功能成分的最佳提取工艺参数为酶添加量270U/g、酶反应温度56℃、酶反应料液比1:12(g/mL)、醇碱比1:4、反应温度51℃、硫酸铵饱和度33%，在此条件下得到麦麸蛋白质的得率为5.23%，水不溶性膳食纤维提取率为88.76%，水溶性膳食纤维提取率为3.08%。该数学模型对优化麦麸蛋白和水不溶性膳食纤维的提取工艺可行。

Optimization of Extraction Process for Protein and Dietary Fibers from Wheat Bran by Response Surface Analysis

Wheat bran was used as raw material to extract protein, water-insoluble fiber and water-soluble fiber, respectively. Wheat bran protein and water-soluble dietary fiber were extracted simultaneously by alkaline ethanol extraction-salting out. The removal of water-insoluble dietary fiber was conducted using α-amylase hydrolysis. Based on single factor tests, the optimal extraction process was determined by using central composite design combined with response surface methodology. The results indicated that the optimal extraction process was enzyme addition amount of 270 U/g, enzymatic reaction temperature of 56 ℃, material/liquid ratio of 1:12, ethanol/alkali ratio of 1:4, extraction temperature of 51 ℃, and ammonium sulfate saturation degree of 33%. Under the optimal conditions, the extraction rate of wheat bran protein, water-insoluble dietary fiber and water-soluble dietary fiber were 5.23%, 88.76% and 3.08%, respectively. The fitted mathematical models for the extraction rates of wheat bran protein and insoluble dietary fiber had a good feasibility.