通过连续的超声波-兰酶治疗,提高米可溶性食纤维产量
Yanting Lin1, Siling Zhang1, Yifei Huang1
1Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
Foods (Basel, Switzerland)
|February 13, 2025
概括
米可溶性食纤维 (SDF) 的产量和质量通过连续的超声波-兰酶治疗显著改善. 这种优化的工艺增强了功能性质,使其成为一种有价值的食品添加剂.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 农业化学 农业化学
背景情况:
- 来自大米 (RB) 的可溶性食纤维 (SDF) 有潜在的健康益处.
- 提高SDF产量和功能性质对于食品应用至关重要.
研究的目的:
- 为了提高大米 (RB) 的可溶性食纤维 (SDF) 含量.
- 评估物理 (超声波,AMF) 和酶性 (细胞酶,西兰酶) 治疗以增强SDF.
- 为了优化一个连续的超声波-xylanase处理,以获得最大的SDF产量和更好的功能.
主要方法:
- 超声波,交替磁场 (AMF),细胞酶和西兰酶的单独和联合应用.
- 优化顺序超声-氨酶处理参数 (酶度,物质与液体的比率,超声波功率).
- 分析SDF产量,水容量,水溶性和油容量.
主要成果:
- 交替磁场 (AMF) 是SDF产量最有效的单一治疗方法.
- 连续的超声波-克西兰酶 (U-X) 治疗显示了SDF增强的最高潜力.
- 优化的U-X处理将SDF产量从1.03%提高到18.4%.
- 经过修改的SDF表现出增强的水容量 (42.5-86.4%) 和水溶性 (21.0-30.6%).
结论:
- 连续的超声波-xylanase治疗对于提高米可溶性食纤维 (SDF) 产量是非常有效的.
- 优化的处理增强了RB衍生的SDF的关键功能性质.
- 这一过程为从大米中开发新的功能性食品成分提供了一个有前途的途径.
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