食品工业科技2013，Vol.34Issue(3)：269-273,5.
全麦粉水不溶性戊聚糖碱法提取工艺的研究
Study on the extracting process of water unextractable pentosan of wheat
马福敏 1徐美玲 1郭小瑞 1郭乃菲 1单舒筠 1鲍士宝1
作者信息
摘要
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.关键词
全麦粉/水不溶性戊聚糖/碱法提取/响应面分析Key words
whole meal flour/water unextractable pentosan/extraction/response surface methodology分类
轻工纺织引用本文复制引用
马福敏,徐美玲,郭小瑞,郭乃菲,单舒筠,鲍士宝..全麦粉水不溶性戊聚糖碱法提取工艺的研究[J].食品工业科技,2013,34(3):269-273,5.
