食品科學(xué)與工程專業(yè)的畢設(shè)論文


摘 要
膳食纖維是食品中非淀粉類多糖和木質(zhì)素的合稱，是一種復(fù)雜的不易被人體消化酶分解但在維持人體健康方面不可缺少的碳水化合物。由于膳食纖維的攝入量與防治便秘、肥胖癥、高血脂、糖尿病等許多疾病有密切的關(guān)系，因而被許多營(yíng)養(yǎng)學(xué)家稱之為“第七營(yíng)養(yǎng)素”。
本研究以半纖維素提取后的玉米芯蒸煮噴爆渣為原料，考察了利用纖維素酶法制備可溶性膳食纖維，對(duì)其工藝條件進(jìn)行研究并進(jìn)行了玉米膳食纖維性質(zhì)的測(cè)定。
試驗(yàn)首先利用單因素法考察了料液比、酶用量、提取時(shí)間和提取溫度對(duì)玉米芯蒸煮噴爆渣中可溶性膳食纖維提取條件的影響，結(jié)果顯示最佳反應(yīng)條件為：料液比為1:16、酶用量為30U/g、提取時(shí)間為2.5h、提取溫度為55℃，在此條件下，SDF制備得率為10.24%；為考察料液比、酶用量和提取時(shí)間的交互影響，試驗(yàn)采用三因素三水平的響應(yīng)面法進(jìn)一步確定玉米芯蒸煮噴爆渣膳食纖維制備的最佳工藝條件。結(jié)果顯示在料液比1:16，酶用量為27.3U/g，提取時(shí)間為2.45h，最佳提取條件下膳食纖維的得率是12.1%。本研究還對(duì)膳食纖維的持水力、膨脹力、可溶性物質(zhì)含量等性質(zhì)進(jìn)行了研究，結(jié)果顯示，玉米芯蒸煮噴爆渣膳食纖維持水力為6.1g/g，膨脹力為4.5mL/g，可溶性物質(zhì)含量為0.42g/100mL，此結(jié)果顯示以玉米芯蒸煮噴爆渣為原料使用酶法制備可溶性膳食纖維具有很好的開發(fā)前景。
關(guān)鍵詞：玉米芯蒸煮噴爆渣；可溶性膳食纖維；酶法；性質(zhì)
Abstract
Dietary fiber(DF)is the sum of nonstarch polysaccharides and lignins in food. DF is a kind of essential carbohydrate which is not digested easily by digestive enzyme and beneficial to health. Because intake of dietary fiber may be associated with a number of diseases such as constipation, obesity, high blood fat, diabetes etc, it is called seventh nutrient by many nutritionists.
Steam explosion of corn cob residue is the material in this study, which was extracted by hemi cellulose enzyme. The conditions of preparation high-quality fiber by cellulose were extensively studied, and the monosaccharide compositions and properties of different dietary fiber samples were measured and analyzed.
Single factor were carried out to determine the optimal conditions for enzymatic SDF hydrolysis preparation were found to be solid to liquid ratio of 1:16, enzyme dosage 30U/g, extraction time of 2.5h and temperature at 55℃. The response surface analysis methodology (RSM) was used to optimize cellulose assisted extraction conditions in the extraction processes of SDF. On the base of the single-factor experiments, three independent variables, water-solid ratio, amount of enzyme and extracting time were selected as casual factors during extraction. Response surface analysis method was determined the effects of central composite experiment design. Response surface analysis method was applied to determine the effect of casual factors on the yield of SDF. The optimal experimental conditions for high-quality dietary fiber from corn by cellulose were the ratio of corn to water was 1:16, cellulose addition was 27.3U/g, extraction time was 2.45h and the rate of SDF was 12.1%.Water holding capacity, swelling capacity, soluble matter content of dietary fiber samples was also analyzed. Through experiment, it is known that water holding capacity is 6.1g/g, swelling capacity is 4.5mL/g and soluble matter content of dietary fiber samples is 0.42g/100mL water, it is indicate that SDF from steam explosion of corn cob residue is high-quality fiber.
Key words: steam explosion of corn cob residue; soluble dietary fiber; cellulase; properties

 
目 錄
第一章 前言 1
1.1引言 1
1.2 膳食纖維的概念與分類 1
1.2.1 膳食纖維的定義 1
1.2.2 膳食纖維的分類 1
1.3 膳食纖維的理化性質(zhì) 2
1.3.1 吸附作用 2
1.3.2 持水力和膨脹力 2
1.3.3 陽(yáng)離子交換作用 2
1.4 膳食纖維的生理功能 3
1.4.1 調(diào)節(jié)血糖 3
1.4.2 抗癌作用 3
1.4.3 降低血脂的作用 3
1.4.4 降低血壓的作用 3
1.5 膳食纖維的制備方法 4
1.5.1 化學(xué)分離法 4
1.5.2 酶試劑法 4
1.5.3 化學(xué)試劑和酶試劑結(jié)合法 4
1.5.4 瞬時(shí)高壓技術(shù) 4
1.5.5 擠壓蒸煮技術(shù) 4
1.6 膳食纖維的應(yīng)用 5
1.6.1 膳食纖維在焙烤食品中的應(yīng)用 5
1.6.2 膳食纖維在乳制品中的應(yīng)用 5
1.6.3 膳食纖維在飲料中的應(yīng)用 5
1.7 玉米芯蒸煮噴爆渣的概念及現(xiàn)狀 5
1.7.1 蒸汽爆破的概述 5
1.7.2 高溫蒸煮的概述 6
1.7.3 蒸煮噴爆的概述及意義 6
1.8 國(guó)內(nèi)外膳食纖維的研究概況及發(fā)展趨勢(shì) 6
1.8.1 膳食纖維的研究概況 6
1.8.2 膳食纖維的發(fā)展趨勢(shì) 7
1.9 本課題研究的意義及主要內(nèi)容 7
1.9.1 研究意義 7
1.9.2 主要研究?jī)?nèi)容 8
第二章 材料與方法 9
2.1 實(shí)驗(yàn)材料與儀器 9
2.1.1 實(shí)驗(yàn)材料 9
2.1.2 實(shí)驗(yàn)儀器 9
2.2 實(shí)驗(yàn)方法 10
2.2.1 纖維素酶活力的測(cè)定 10
2.2.2 工藝流程 12
2.2.3 水溶性膳食纖維的原理及提取方法 12
2.2.4 單因素實(shí)驗(yàn)設(shè)計(jì) 12
2.2.5 響應(yīng)面法優(yōu)化玉米芯蒸煮噴爆渣膳食纖維的提取工藝 13
2.2.6 玉米芯蒸煮噴爆渣膳食纖維性質(zhì)的研究 13
第三章 結(jié)果與討論 15
3.1 纖維素酶活的測(cè)定結(jié)果 15
3.1.1 標(biāo)準(zhǔn)曲線的繪制 15
3.1.2 酶活力的測(cè)定結(jié)果 15
3.2 單因素試驗(yàn)結(jié)果 15
3.2.1 膳食纖維最佳提取料液比的確定 15
3.2.2 膳食纖維最佳提取酶用量的確定 16
3.2.3 不同提取時(shí)間對(duì)SDF得率的影響 17
3.2.4 不同提取溫度對(duì)SDF得率的影響 18
3.3 響應(yīng)面法優(yōu)化膳食纖維的實(shí)驗(yàn)設(shè)計(jì) 19
3.4 Box-Benhnken實(shí)驗(yàn)響應(yīng)面分析結(jié)果 21
3.5 持水力實(shí)驗(yàn)結(jié)果及分析 23
3.6 膨脹力實(shí)驗(yàn)結(jié)果及分析 24
3.7 可溶性物質(zhì)實(shí)驗(yàn)結(jié)果及分析 24
第四章 結(jié)論與展望 25
4.1 結(jié)論 25
4.2 創(chuàng)新點(diǎn) 25
4.3 展望 25
致謝 26
參考文獻(xiàn) 27
附錄 29