该文研究耐高温α-淀粉酶添加量、酶解时间对小麦麸皮去淀粉效果的影响；并研究酸种类、蒸煮温度对木聚糖溶出量的影响。结果表明：耐高温α-淀粉酶添加量0.2%，酶解时间15 min时，小麦麸皮去淀粉效果最好；酸性条件蒸煮的最优工艺：去淀粉麸皮按料液比1∶6，加入0.012 mol/L盐酸溶液，120℃蒸煮30 min。HPLC分析结果显示：得到的小麦麸皮低聚糖中，低聚木糖占到52.5%；单糖组分为阿拉伯糖、木糖和葡萄糖，其含量之比1∶3∶0.75。%The effect of content of high temperature resistant alpha amylase,enzymolysis time on removing starch from wheat bran was reseached;and the effect of acid type,cooking temperature on the quantity of soluble xylan was also studied. The results showed that high temperature resistant alpha amylase 0.2%and enzymolysis time 15 min were the optimal conditions to remove starch;the optimal process of cooking with acidic conditions were as follows:destarch wheat bran added 0.012 mol/L HCL solution by the ratio 1∶6,temperature 120℃,cooking time 30 min. HPLC analysis showed:the content of xylooligesaccharides in wheat bran oligosaccharides was about 52.5%;main components were glucose,arabinose,xylose,and their content is1∶3∶0.75.
展开▼
