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投稿时间：2021-05-13
投稿时间：2021-05-13
中文摘要: 该试验采用半固态酶解法，利用木聚糖酶对麦麸进行改性处理，通过响应面试验确定最佳工艺条件：酶解时间12 h、木聚糖酶添加量1 000 U/g麦麸、液料比1.46∶1（mL/g），在最佳工艺下测定麦麸可溶性膳食纤维的含量为6.01%，可溶性膳食纤维在总膳食纤维中的占比从8.1%提高到16.6%，麦麸膳食纤维从填充型转变为高品质型。将原麦麸和改性麦麸加入高筋粉中制成面包并对比，发现加入改性麦麸的面包的比容提高，质构特性得到改善。
Abstract:In this study，semi-solid enzymatic hydrolysis was used to modify wheat bran with xylanase.The optimal conditions were determined by response surface methodology as hydrolysis duration of 12 h，xylanase added at 1 000 U/g wheat bran，and liquid-to-material ratio of 1.46∶1（mL/g）.The wheat bran yielded under the above conditions had the soluble dietary fiber content of 6.01% and the proportion of soluble dietary fiber in total dietary fiber of 16.6%，up from 8.1%.Moreover，the modified dietary fiber had physiological activity in comparison with the original bran as filler.The raw wheat bran and modified wheat bran were added to high-gluten flour to make bread and it was found that the specific volume and textural properties of the bread made with modified wheat bran were improved.
文章编号：202212015 中图分类号： 文献标志码：
基金项目:湖北省中央引导地方科技发展专项（2020ZYYD015）；国家重点研发计划“大宗面制品适度加工关键技术装备研发与示范”（2018YFD0401002-03）
| 作者 | 单位 |
| 张书静1，2，潘芹敏1，2，贾喜午1，2，沈汪洋1，2，王展1，2* | 1.武汉轻工大学食品科学与工程学院，湖北 武汉 430023；2.大宗粮油精深加工省部共建教育部重点实验室，湖北 武汉 430023 |
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