玉米皮渣中膳食纤维提取及其理化性质研究本科毕业论文.doc

玉米皮渣中膳食纤维提取及其理化性质研究 PAGE \* MERGEFORMAT PAGE \* MERGEFORMAT i 本科生毕业论文 玉米皮渣中膳食纤维提取及其理化性质研究 Study on Extraction and Physicochemical Characterization of Corn Bran Dietary Fiber 总 计： 毕业设计（论文） 16页 表 格： 2 个 插 图： 7 幅 南 阳 理 工 学 院 本 科 毕 业 论 文 玉米皮渣中膳食纤维提取及其理化性质研究 Study on Extraction and Physicochemical Characterization of Corn Bran Dietary Fiber 学 院： 生物与化学工程学院 专 业： 食品科学与工程 玉米皮渣中膳食纤维提取及其理化性质研究 [摘 要]本文以玉米皮渣为原料，采用蛋白酶和α-淀粉酶结合水解制备玉米皮膳食纤维。通过单因素实验确定蛋白酶和α-淀粉酶的最佳用量、水解时间及最适温度，然后在单因素的基础上再对这两种酶做正交试验确定最佳工艺。结果表明蛋白酶用量为1.0%，温度为50℃时水解40min，α-淀粉酶用量为0.4%，温度为60℃时水解50min，此时水解的效果最好，膳食纤维的含量最高。本实验同时研究了玉米渣膳食纤维的理化性质，其持水力为197%，膨胀性为143%，持油性为187%。 [关键词]玉米皮；膳食纤维；蛋白酶；α-淀粉酶 PAGE \* MERGEFORMAT PAGE \* MERGEFORMAT ii Study on Extraction and Physicochemical Characterization of Corn Bran Dietary Fiber Food Science and Engineering SONG Jian-hua Abstract: Using corn bran as main material in this paper, proteinase and α-amylase were employed to produce the corn bran dietary fiber. Single factor experiments were adapted to determine the optimum dosage, hydrolysis time, and optimum temperature of protease and α-amylase. Then on the basis of above experiments, the optimum process was obtainded by orthogonal test of these two enzymes. The results showed that the hydrolysis effect was best and the content of dietary fiber was highest when the protease was in the amount of 1.0%, the hydrolysis temperature and time of 50℃, 40min, and the α-amylase’s concentration was 0.4%, the hydrolysis temperature and time of 60℃, 50min. These experiments were studied on the physicochemical properties of corn bran dietary fiber in the meantime. Its water-holding power was 197%. Its expansibility was 143%. Its oil-holding capacity was 187%. Key words: corn bran; dietary fiber; protease; α-amylase PAGE \* MERGEFORMAT PAGE \* MERGEFORMAT I 目 录 1引言……………………………………………………………………………