酶法制备小麦麸皮低聚糖工艺及理化性质研究-粮食、油脂及植物蛋白工程专业毕业论文.docxVIP

ABSTRACTChma is a a酊cultur谢coun时wim m曲outpllt of wheat brall．But it is meallly used aus fodder、ⅣiⅡlout f证t11er processiIlg a11d lligh economic e丘-ectiveness．T11is paper researches on prep蹦Ition by enz)，matic hydr01ysis a11d physicochemical characteristics of wheat brall 01igosaccharide and proVides techIlical parameters for the deep processing of wheat bran．Tlle starch a11d protein iIl wheat b啪were hydrolyzed by the瑚os协le alpha狮ylase，glucoal】1ylase a11d alkaline proteinase．The optim“conditions to remove tlle impurities were t11e锄。眦of memostable alpha aIllylase 1 05 U儋wheat bm，95。C，pH6．0，hydrolysis time 1 0 min．The锄ount of 91uco锄ylase was 83 U儋wheat bran，60。C，pH 4．5，hydrolysis time 20 min．The amount of alkaline proteinase was 0．0 1 92 AU／g wheat bran，60。C，pH8．0，hydr01ysis time 1 0 mjn．The orcllogonal experiment memod waS used to mal【e sure t11e process of preparing t11e oligosaccharide by enzyme．nle optimal conditions of cmshed wheat braJl to prepareoligosaccharide were tllatⅡ1e锄oullt of cellulose aIld xylaJlase were 8 U／g wheat b啪a11d34 U儋讪leat brall respectiVely，50。C，pH5．5，hydrolysis time 2 h．111e optimal conditions of exmlded wrheat braIl to prepare oligosaCcharide were t11at t11e锄ount of cellulose andxylaIlase were 1 6 U／g wheat brall and 34U儋wheat brall respectively，50。C，pH5．5， hydrolysis time 2 h．The optimal conditions of ultrafine grinding。extmded wheat bran to prepare oligosaCch撕de were tllat t11e aIllount of cellulose aIld xylallase were 8 U／g wheatbm aIld 34 U儋wheat bran respectively，50。C，pH 5．5，hydrolysis time 1 h．Tlle study on t11e oligosacch撕de by GC，SEM，DSC and DLS shows mat t11is t11ree l【ind of oligosaccharide were composed by oligosacch撕de，xylose，mallllose，galactose a11d91ucose．，nleir su血ces were aIlomalous u11der SEM．111ere were no sigllific肌t differencesof tllennodyn锄ic a11d physico—che“cal prope啊be铆een缸ee l【inds of oligosacch撕de．ExtnJsion锄d Superfine processing call reduce廿1e size of 01igosacch撕de．Prepare、ⅣitllⅡ1e01igosaccharide of tlle cmshed Whe