CN104223124A - 一种具有降血脂活性的发芽糙米膳食纤维制备方法 - Google Patents
一种具有降血脂活性的发芽糙米膳食纤维制备方法 Download PDFInfo
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Abstract
一种具有降血脂活性的发芽糙米膳食纤维制备方法,其步骤是:(1)发芽糙米米糠中添加正己烷脱脂,(2)粉碎发芽糙米脱脂米糠,(3)加水浸泡溶胀,(4)耐高温淀粉酶酶解,(5)碱性蛋白酶酶解,(6)木聚糖酶酶解,(7)乙醇沉淀,(8)过滤,并将获得的固形物烘干,碾碎,得到发芽糙米膳食纤维。
Description
技术领域
本发明属于保健食品加工方法领域,具体地说是一种具有降血脂活性的发芽糙米膳食纤维的制备方法。
背景技术
发芽糙米已被证实具有降低血脂,减轻高脂血症发生与发展的能力,膳食纤维是其主要有效成分。目前有关米糠膳食纤维制备方法的文献较多,如申请号为200810244341.8的专利以脱脂米糠为原料,经粉碎、过筛、碱液浸泡、蛋白酶酶解、淀粉酶酶解、离心、95%乙醇沉淀膳食纤维,抽滤烘干后得膳食纤维;将提取的膳食纤维进行超微粉碎,得米糠微粒膳食纤维。申请号为201010119923.0的专利以米糠为原料,经粉碎、过筛、吸水、淀粉酶酶解、蛋白酶酶解、纤维素酶酶解、双氧水脱色、干燥、粉碎处理获得产品。
已有的发芽糙米膳食纤维产品制备的是混合物,如申请号为200510056709的专利以发芽糙米的糠层和胚芽为原料,通过发芽糙米糠层和胚芽分离、筛选、细磨、微波干燥、杀菌、计量、袋式包装等生产工艺过程获得产品。通过这一方法获得的膳食纤维产品含杂质较多,甚至不能称为膳食纤维产品,只能称为发芽糙米糠、胚粉。目前还未有以发芽糙米为原料制备纯度较高膳食纤维的方法。
发明内容
本发明的目的是提供一种具有降血脂活性发芽糙米膳食纤维的制备方法。
本发明的技术方案包括以下步骤:
1、发芽糙米糠中添加0.5-5倍(v/w)正己烷浸泡10-60min,过滤,米糠真空脱溶,获得脱脂米糠;
2、将步骤1获得的发芽糙米糠粉碎,过30目筛;
3、向步骤2发芽糙米糠粉,加入1-10倍水(w/w)搅匀,静置30-120min;
4、加盐酸调节步骤3发芽糙米糠液pH为4.5-5.5,加入耐高温淀粉酶50-300u/g米糠,加热至85-100℃,保温10-40 min,冷却至室温;
5、用0.1M氢氧化钠或氢氧化钾溶液调节步骤4发芽糙米糠酶解液pH为7.0-8.5,加入碱性蛋白酶50-300u/g米糠,在35-55℃条件下,保温酶解30-90 min;
6、加盐酸调节步骤5所得酶解液pH为5.0-6.0,加木聚糖酶20-60Iu/g米糠,在40-60℃条件下,保温酶解30-120 min;
7、往步骤6发芽糙米糠酶解液中加入1-5倍(v/v)95%乙醇或无水乙醇,静置5-20min;
8、过滤,并将获得的固形物烘干至水分含量5%以下,干燥温度60-120℃,碾碎,即得发芽糙米膳食纤维产品。
本发明的优点:
1、与普通米糠相比,以发芽糙米米糠为原料可减少提取时的用酶量,因为糙米发芽过程中自身分泌了大量淀粉酶、蛋白酶等,这些酶在糙米发芽过程中已经对米糠中的淀粉、蛋白进行了降解,所以在膳食纤维提取过程中,淀粉酶、蛋白酶的用量较少。
2、营养抑制物植酸含量低,因为糙米发芽时分泌了植酸酶,使糠层中大部分植酸降解。
3、与普通米糠膳食纤维相比,发芽糙米膳食纤维降血脂活性更高,因为糙米发芽时,分泌的纤维素酶以及提取过程中添加的木聚糖酶使膳食纤维改性,可溶性膳食纤维比例提高,对胆酸盐的吸附量增加。
附表说明
表1为本发明实施例之发芽糙米膳食纤维与文献报道的糙米膳食纤维成分比较(可溶性膳食纤维及不可溶性膳食纤维含量);
表2 为本发明实施例之发芽糙米膳食纤维与文献报道的糙米膳食纤维功能特性比较(持水力、持油力、吸附胆酸钠量)。
表3为本发明实施例之发芽糙米膳食纤维对小鼠血脂影响的数据。
以下结合实施例对本发明作进一步说明。
实施例
发芽糙米米糠中添加2倍(v/w)正己烷浸泡60min,过滤、真空脱溶,得脱脂米糠;将脱脂米糠粉碎,过30目筛,收集筛过物100g;往100g米糠粉中加9倍水,搅匀静置60min;加稀盐酸调pH值至5.5,加入耐高温淀粉酶10000u,加热到100℃,保温20 min,冷却到室温;加稀氢氧化钠溶液调pH为8.0,再加入碱性蛋白酶10000u,加热到45℃,保温30 min;加稀盐酸调pH为5.0,加木聚糖酶3000Iu,加热到45℃,保温50 min;加3倍(v/v)95%乙醇,静置10min;过滤,将获得的固形物在100℃条件下烘干、碾碎,即得发芽糙米膳食纤维产品,计61.5g。
所得发芽糙米膳食纤维的成分分析结果见附表1。
所得发芽糙米膳食纤维的功能特性分析结果见附表2。
通过与文献报道的米糠膳食纤维比较,发芽糙米膳食纤维的可溶性膳食纤维含量更高(附表1),持水持油力更高(附表2),吸附胆酸钠能力更强(附表2)。
所得发芽糙米膳食纤维饲喂高脂大鼠后对其血脂的影响结果见附表3,发芽糙米膳食纤维降血脂的活性非常显著。
附
表1 发芽糙米膳食纤维成分(%,w/w,均以干基计)
注:糙米膳食纤维数据来源于文献[马涛, 张良晨. 米糠饼粕膳食纤维理化性质的研究. 食品工业科技, 2010, 31(7): 105-107]
表2 发芽糙米膳食纤维的功能特性(g/g)
注:糙米膳食纤维持水力、持油力数据来源于文献[曾凯宏, 陈宗道, 闷建全, 王光慈. 脱脂米糠膳食纤维的理化特性研究, 广州食品工业科技, 17(2): 15-17
糙米膳食纤维吸附胆酸钠数据来源于文献[胡国华, 黄绍华. 米糠膳食纤维对胆酸钠吸附作用的研究. 中国食品添加剂, 2001,2: 10-12]
表3 发芽糙米膳食纤维对小鼠血脂成分的影响
注1:昆明种小鼠30只,体重18-22g,适应性观察一周后称体重;随机分成3组,即正常对照组、高脂造型组、发芽糙米膳食纤维组(DF),每组10只小鼠。正常对照组饲喂基础饲料,其他各组均饲喂高脂饲料(添加10% 猪油、0. 5% 猪胆盐和2% 胆固醇的基础饲料)2周建立高脂模型,此后,高脂造型组仍然给食高脂饲料,DF组改喂添加了10%(w/w)发芽糙米膳食纤维的高脂饲料,为期4周(第3-6周)。试验结束后,从小鼠眼底取血,测定血清中的TC、TG、HDL-C和LDL-C含量。
注2:a、b、c,数据标记不同表示差异非常显著(P<0.01)。
Claims (2)
1.一种具有降血脂活性的发芽糙米膳食纤维制备方法,其特征在于,包括以下步骤:
A、发芽糙米糠中添加0.5-5倍(v/w)正己烷浸泡10-60min,过滤,米糠真空脱溶,获得脱脂米糠;
B、将步骤A获得的发芽糙米糠粉碎,过30目筛;
C、向步骤B发芽糙米糠粉,加入1-10倍水(w/w)搅匀,静置30-120min;
D、加盐酸调节步骤C发芽糙米糠液pH为4.5-5.5,加入耐高温淀粉酶50-300u/g米糠,加热至85-100℃,保温10-40 min,冷却至室温;
E、用0.1M氢氧化钠或氢氧化钾溶液调节步骤D发芽糙米糠酶解液pH为7.0-8.5,加入碱性蛋白酶50-300u/g米糠,在35-55℃条件下,保温酶解30-90 min;
F、加盐酸调节步骤E所得酶解液pH为5.0-6.0,加木聚糖酶20-60Iu/g米糠,在40-60℃条件下,保温酶解30-120 min;
G、往步骤F发芽糙米糠酶解液中加入1-5倍(v/v)95%乙醇或无水乙醇,静置5-20min;
H、过滤,并将获得的固形物烘干至水分含量5%以下,干燥温度60-120℃,碾碎,即得发芽糙米膳食纤维产品。
2.根据权利要求1所述具有降血脂活性的发芽糙米膳食纤维制备方法,其特征在于,所述发芽糙米膳食纤维中可溶性膳食纤维含量≥25%(w/w)。
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CN1483349A (zh) * | 2002-09-22 | 2004-03-24 | 于铁梁 | 制取可溶性膳食纤维的方法 |
WO2009078495A1 (ja) * | 2007-12-19 | 2009-06-25 | Kirin Holdings Kabushiki Kaisha | 穀類植物種子由来の不溶性食物繊維含有物質 |
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CN103976369A (zh) * | 2014-04-04 | 2014-08-13 | 浙江恒乐粮食有限公司 | 一种高活性米糠膳食纤维的生产方法 |
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CN1483349A (zh) * | 2002-09-22 | 2004-03-24 | 于铁梁 | 制取可溶性膳食纤维的方法 |
WO2009078495A1 (ja) * | 2007-12-19 | 2009-06-25 | Kirin Holdings Kabushiki Kaisha | 穀類植物種子由来の不溶性食物繊維含有物質 |
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