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- Title
慧仁米糠膳食纤维酶法制备工艺 优化及品质研究.
- Authors
林廷龙; 邹兰; 潘晓威; 刘元靖
- Abstract
Objective: The study aimed to optimize the preparation process and investigate the quality ol coix bran dietary liber. Methods: The coix bran was used as raw material; the ellects ol solid-liquid ratio the amount ol amylase and alcalase on the extraction rate were analyzed by usingorthogonal experiments. The chemical composition and physicochemical properties ol the dietary liber obtained under the optimal preparation conditions was analyzed. Results: The optimal extraction parameters ol dietary liber were as follows: solid-liquid, ratio was 1; 10 (g/mL), the amount ol amylase and alcalase was 100 U/g, respectively t and the extraction rate was up to 84.39%, The insoluble dietary liber (64.49%) was significantly (P < 0.05) improved compared to coxi bran. And the soluble dietary liber was 0%, the content ol moisturet Iat» starch, and protein was significantly decreased (P < 0.05), When the temperature increased swelling capacityt water holding capacity and oil holding capacity were improved, and was 3.12 mL/g, 4. 02 g/g and 4.29 g/g, respectively. Conclusion: The method could be used as a reliable method to extract the coix bran dietary liber.
- Subjects
BRAN; AMYLASES; RAW materials; STARCH; ARABINOXYLANS; PROTEINS
- Publication
Food & Machinery, 2023, Issue 9, p196
- ISSN
1003-5788
- Publication type
Article
- DOI
10.13652/j.spjx.1003.5788.2023.60065