CAJ | 학술논문

采用分步酶解法去除小麦麸皮中的淀粉和蛋白质，制备出功能特性突出的小麦纤维。以α-淀粉酶和水解蛋白酶分别处理麦麸，可以使小麦纤维含量从34.51%提高到66.87%，持水力、持油力、膨胀率分别提高121.40%、251.54%和135.87%。分析了原料和产物的化学组成，测定了小麦膳食纤维的功能特性指标，用电镜观测其表观结构形态，通过对比研究探讨了小麦膳食纤维功能特性与其化学组成、表观结构形态三者之间的关系。实验表明，小麦膳食纤维的持水力、持油力、膨胀率与淀粉含量呈现明显的反比例关系，而蛋白质含量对膳食纤维的功能特性影响相对较小。
채용분보매해법거제소맥부피중적정분화단백질，제비출공능특성돌출적소맥섬유。이α-정분매화수해단백매분별처리맥부，가이사소맥섬유함량종34.51%제고도66.87%，지수력、지유력、팽창솔분별제고121.40%、251.54%화135.87%。분석료원료화산물적화학조성，측정료소맥선식섬유적공능특성지표，용전경관측기표관결구형태，통과대비연구탐토료소맥선식섬유공능특성여기화학조성、표관결구형태삼자지간적관계。실험표명，소맥선식섬유적지수력、지유력、팽창솔여정분함량정현명현적반비례관계，이단백질함량대선식섬유적공능특성영향상대교소。
W ith w heatbran asraw m aterial,w heatdietary fiberw ith prom inentpropertiesw asprepared by enzym atic hydrolysisto rem ove the starch and protein com ponents. Treating w heat bran w ith alpha am ylase and protease hydrolysate, the dietary fiber content increased from 34.51% to 66.87% ,and the w ater-retention capability,oil-retention capability and expansion capacity increased 121.40% ,251.54% ,and 135.87% ,respectively. The chem icalcom position ofm aterialand productw asanalyzed,the functionalcharacteristicsofw heatdietary fiberw asm easured,and surface m or-phology characterization w ith a scanning electron m icroscope w ere used to characterize the products.Through com parative study,innerconnection betw een the above three aspects w as discussed.The experim ents show ed thatproperties of w heatdietary fiber,such as w ater-retention capability, oil-retention capability and expansion capacity,presented inverse proportion w ith starch content.H ow ever,the contentofprotein has little effecton the functionalcharacteristicsofdietary fiber.