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《Agricultural Engineering Technology(Agricultural Product Processing)》 2007-07
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Enzyme technology optimization of extracting dietary fiber from wheat bran byresponse surface analysis

Li Huijing,Jia Yingmin,Wang Lin,Zhang Guoliang,Su Dawei (Food Science and Technology College,Agricultural University of Hebei Baoding,Hebei 071001,China)  
Studied enzyme technology of extracting dietary fiber from wheat bran. Screened protease type via amino nitrogen content; analyzed the mass ratio,optimal pH and temperature of mixed enzyme via soluble sugar content. Taking water holding capacity and yield as response values,extracting dietary fiber from wheat bran by enzyme method was optimized by Response Surface Analysis. The results indicated: Papain is the most suitable protease type for the processing; the mass ratio ofα -amylase to glucoamylase is 1:3,the optimal pH and temperature of the mixed enzyme are separately 3.6 and 45℃; The optimal extracting parameters showed that protease adding dose was 0.4%,hydrolysis time was 60min; mixed enzyme adding dose was 0.5%,hydrolysis time was 30min. Under the above conditions,WHC of dietary fiber was 8.87714 ·gg-1and yield reached 71.6985%.
【Fund】: 河北省农产品加工专项课题:酶工程关键技术及其在农产品加工中应用研究(编号03220173D)。
【CateGory Index】: TS213
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