Study on Enzymatic Extraction Technology and Properties of Insoluble Dietary Fiber From Jujube Slag(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Study on Enzymatic Extraction Technology and Properties of Insoluble Dietary Fiber From Jujube Slag

Author(s):: LI Xing-ke¹; LIU Fang-li²; LI Su-yun¹; ZHOU Yan-na¹; ZHANG Hua¹; 1.Department of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou,Henan 450002;
2.Institute of Public Health,Henan University,Kaifeng,Henan 475000

Keywords:: jujube slag; insoluble dietary fiber; enzymatic extraction technology; functional properties

Abstract:: Taking jujube slag as material,insoluble dietary fiber of enzymatic extraction technology by single factor and orthogonal test from jujube slag and functional properties were studied.The results showed that the water bath temperature,bath time,type and adding amount of enzymes had significant effects on yield rate of insoluble dietary fiber,and the optimizing condition of enzymatic extraction technology was α-amylase dosage of 1.0%,water bath time of 90 min,water bath temperature of 70℃.Under the condition,the yield rate was 24.8% and was 1.50 times than that of chemical extraction technology.But the water-holding capacity,oil-holding capacity and expansion ratio of insoluble diary fiber by enzymatic extraction technology were lower compared with the chemical technology.

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Last Update: 2014-08-13