Study on modification of dietary fiber from wheat bran

被引：12

作者：

Zhang Hong-wei ^{[1
]}

Yang Ming-duo ^{[1
]}

Fan Xiang-fu ^{[1
]}

机构：

[1] Harbin Commerce Univ, Coll Food Engn, Harbin, Heilongjiang, Peoples R China

来源：

ENVIRONMENTAL BIOTECHNOLOGY AND MATERIALS ENGINEERING, PTS 1-3 | 2011年 / 183-185卷

关键词：

Wheat bran; dietary fiber; modification;

D O I：

10.4028/www.scientific.net/AMR.183-185.1268

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The modification of the pretreated wheat bran by extrusion technology and cellulose enzyme method was studied to improve the content of soluble dietary fiber and enhance product functionality. First,the pretreated dietary fiber (DF1) was modified by extrusion technology to get DF2,then DF2 were modified by enzymolysis of cellulose enzyme. The results showed as fowllow: the optimum conditions for extrusion modification was 45% material moisture content, 25 r.min(-1) feeding speed, 200 r.min(-1) screw speed, 70-90-110-130-150 degrees Cextrusion temperature, and the SDF content of DF2 is 33.95%. the optimal enzymatic modification conditions for DF2 was 1:0solid-liquid ratio, 30U/g enzyme adding, 4h enzymatic hydrolysis time.

引用

页码：1268 / 1272

页数：5