化学
食品科学
麸皮
纤维素酶
多酚
膨胀能力
抗氧化剂
木质素
淀粉酶
纤维素
淀粉
纤维
作文(语言)
萃取(化学)
酶
生物化学
色谱法
原材料
肿胀 的
有机化学
工程类
哲学
化学工程
语言学
作者
Xiao Li Zhou,Yun‐Fang Qian,Yi Zhou,Rui Zhang
出处
期刊:Advanced Materials Research
日期:2011-11-22
卷期号:396-398: 2052-2059
被引量:17
标识
DOI:10.4028/www.scientific.net/amr.396-398.2052
摘要
The effect of enzymatic treatment with amylase and cellulase on Tartary Buckwheat (F. tataricum Gaertn) bran dietary fiber was evaluated by studying its chemical composition, physicochemical property and microstructure. Tartary buckwheat bran flour, obtained from residues of tartary buckwheat processing exhibited high contents of dietary fiber (44.2±0.3%), starch (31.94±0.27%), lipid (5.18±0.14%) and total ash (2.91±0.04%), and a low level of crude protein (3.12±0.11%). The contents of hemicellulose, cellulose and klason lignin were 23.80±0.21%, 17.48±0.25% and 4.06±0.21%, respectively. Total polyphenols and total flavonoids contents were 13.32mg GAE/g and 37.43mg RE/g, respectively. The water holding capacity (WHC) and swelling capacity (SC) were 2.22±0.07 g/g and 2.33±0.10 mL/g. After the extraction process with amylase, the dietary fiber, total polyphenols, total flavonoids contents of crude enzymatic extract were increased to 83.5±0.27%, 27.61 mg GAE/g, 52.14 mg RE/g, respectively. Its WHC and SC also grew up to 2.38±0.12 g/g and 4.67±0.09 mL/g, while the starch content was decreased significantly. The crude enzymatic extract from tartary buckwheat bran was modified by cellulase. After the modification treatment, the increasing proportion of soluble dietary fiber (SDF) against total dietary fiber (TDF) was detected, and its WHC and SC also grew up to 2.58±0.11 g/g and 5.13±0.12 mL/g respectively. By Small angle X-ray scattering (SAXS) analysis, it was also learned that the size of DF particles were decreased, which had a positive correlation with WHC and SC. The SEM photos showed that the modification processing increased the surface area of DF.
科研通智能强力驱动
Strongly Powered by AbleSci AI