摘要
本文旨在优化降解小麦麸皮中残留植酸的工艺。以麦麸为原料,植酸残余率为响应值,采用盐酸降解麸皮中植酸方法,分别研究了盐酸溶液浓度,料液比,时间和温度的影响,依据单因素的实验结果,进行了Box-benhnken响应面优化实验,得到了最佳的工艺条件:时间为2.5 h,温度为52℃,盐酸浓度为1.2 mol/L,料液比为1∶21 g/m L,此时,植酸残余率仅为0.625%。表明此法可以较好的降解植酸。
The aim was to optimize the degradation of phytic acid of wheat bran. Hydrochloric acid degradation of phytic acid was used to investigate the concentration of hydrochloric acid,ratio of solid to liquid,time and temperature were studied. According to single factor experiment,the optimum conditions showed that when the time of 2.5 h,temperature of 52 ℃,the concentration of hydrochloric acid of 1.2 mol / L,the ratio of solid to liquid1∶ 21 g / m L,the residual amount of phytic acid reduced to 0.625% by Box- benhnken.It showed that the method of hydrochloric acid degradation was a better method.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第10期311-315,共5页
Science and Technology of Food Industry
关键词
麦麸
植酸
降解
响应面分析
wheat bran
phytic acid
degradation
response surface methodlogy
