全麦粉水不溶性戊聚糖碱法提取工艺的研究
详细信息Study on the extracting process of water unextractable pentosan of wheat
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摘要: 全麦粉中水不溶性戊聚糖(water unetractable pentosan,WUP)含量较普通面粉高,因此WUP与面筋蛋白之间的相互作用对面团的流变性质及全面面包等产品有较大的影响。本研究以全麦粉为原料,研究了其中水不溶性戊聚糖的碱法提取工艺,应用响应面分析法进行了工艺优化,最佳提取工艺条件为:料水比1∶188(g/mL),温度65℃,提取时间3h,提取率达31.87%。在最佳工艺条件下得到的提取物总糖,戊聚糖及糖醛酸含量分别为95.33%,92.09%及3.24%。Abstract: There was more water infusibility pentosan in whole meal flour than in ordinary. WUP and protein had stronger interaction with each other, and the ineraction affected dough rheological properties and bread. The extracting process of wholemeal flour water infusibility pentosan by alkali method was studied. The process was optimized by response surface methodology ( RSM) and the optimum condition was determined as that when the ratio of solid to liquid, temperature and time were 1 ∶188 ( g /mL) , 65℃ and 3h respectively. The product obtained under that condition contains 95.33% of total sugar, 92.09% of pentosan and 3.24% of uronic acid.
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