摘要
为提高膳食纤维中可溶性膳食纤维的含量,以米糠膳食纤维为研究对象,采用高温-酶解法对米糠总膳食纤维进行改性,并重点对高温-酶解的条件进行优化,最后测定改性后米糠膳食纤维的理化性质和降血糖作用。结果表明,通过高温-酶解法制备得到的米糠总膳食纤维含量达85.33 g/100 g;高温-酶解的最佳条件为:复合酶中木聚糖酶和纤维素酶的质量比为1.5∶1,复合酶的添加质量为米糠质量的2%,酶解时间为1.5 h,酶解温度为50℃;通过高温-酶解改性后米糠膳食纤维的持水性和溶解性提高,表明可溶性膳食纤维含量增加,且葡萄糖吸收能力增强,具有一定的降血糖的功能。综上得出,通过高温-酶解改性的米糠膳食纤维具有丰富的营养成分,且具有一定的降血糖功能。
In order to increase the content of soluble dietary fiber in dietary fiber,the modification of dietary fiber was studied.Taking millet bran dietary fiber as the research object,the total millet bran dietary fiber was modified by high temperature compound enzyme method,the optimal parameters and conditions of high temperature compound enzyme method were determined,the physical and chemical properties of dietary fiber modification were determined,and the hypoglycemic function was verified.The results showed that the content of dietary fiber in millet bran was 85.33%.The optimal enzymatic hydrolysis conditions of the high-temperature complex enzyme method were as follows:the mass ratio of xylanase and cellulase in the complex enzyme was 1.5∶1,the addition amount of the complex enzyme was 2%of the millet bran mass,the enzymatic hydrolysis time was 1.5 h,and the enzymatic hydrolysis temperature was 50℃.The water holding capacity and solubility of rice bran dietary fiber modified by high-temperature enzymatic hydrolysis were improved,indicating that the content of soluble dietary fiber was increased,and the glucose absorption capacity was enhanced,which had certain hypoglycemic function.In conclusion,rice bran dietary fiber modified by high-temperature enzymatic hydrolysis has rich nutrients and has certain hypoglycemic function.
作者
杨孜
YANG Zi(Shangluo Vocational and Technical College,Shangluo 726000,China)
出处
《粮食与饲料工业》
CAS
2023年第5期27-31,共5页
Cereal & Feed Industry
关键词
膳食纤维改性
米糠
高温-酶解
降血糖
dietary fiber modification
millet bran
high temperature-enzymatic hydrolysis
hypoglycemic
