Control of arabinoxylan solubilization and hydrolysis in mashing

被引：34

作者：

Li, Y

Lu, J ^{[1
]}

Gu, GX

机构：

[1] So Yangtze Univ, Minist Educ, Key Lab Ind Biotechnol, Wuxi 214036, Peoples R China

[2] So Yangtze Univ, Sch Biotechnol, Wuxi 214036, Peoples R China

来源：

FOOD CHEMISTRY | 2005年 / 90卷 / 1-2期

关键词：

arabinoxylans; endo-xylanase; mashing;

D O I：

10.1016/j.foodchem.2004.03.031

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of mashing variables, such as mashing-in time, mash thickness, grist coarseness, and stirring, on the solubilization and hydrolysis of arabinoxylans were studied. Response surface methodology (RSM) and central composite design (CCD) were employed to further optimize the process. Under the optimum operational conditions, namely mashing-in temperature of 49 degreesC, first saccharification rest temperature of 62 degreesC and second saccharification rest temperature of 71 degreesC, arabinoxylan content decreased from 1510 to 1170 mg/l. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：101 / 108

页数：8

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