LI Xing-ke,LIU Fang-li,LI Su-yun,et al.Study on Enzymatic Extraction Technology and Properties of Insoluble Dietary Fiber From Jujube Slag[J].Northern Horticulture,2014,38(09):151-154.
枣渣中不溶性膳食纤维酶法提取工艺及性质研究
- Title:
- Study on Enzymatic Extraction Technology and Properties of Insoluble Dietary Fiber From Jujube Slag
- 文章编号:
- 1001-0009(2014)09-0151-0
- Keywords:
- jujube slag; insoluble dietary fiber; enzymatic extraction technology; functional properties
- 分类号:
- S 665.1
- 文献标志码:
- A
- 摘要:
- 以枣渣为试材，采用单因素试验和正交实验对枣渣中膳食纤维的酶法提取工艺及其功能性质进行了研究。结果表明：水浴温度、水浴时间、酶的种类及酶添加量对枣渣中不溶性膳食纤维的得率有很大影响，枣渣中不溶性膳食纤维酶法最佳提取工艺条件为1.0% α-淀粉酶用量、90 min水浴时间、70℃水浴温度，在此条件下枣渣中不溶性膳食纤维得率为24.8%，是化学法提取工艺的1.50倍，但酶法提取的不溶性膳食纤维的持水力、持油力、膨胀力，与化学法提取的不溶性膳食纤维相比相对较低。
- 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.
参考文献/References:
[1]郑建仙.功能性膳食纤维[M].北京：化学工业出版社,2005. [2]张华,段倩,张珂,等.化学法提取红枣渣中不溶性膳食纤维工艺研究[J].北方园艺,2013(14)：143-145. [3]张向前,任兰兰,贺晓龙,等.酶解法提取红枣膳食纤维的工艺研究[J].安徽农业科学,2012,40(1)：113-115. [4]高荫榆,晁红娟,丁红秀,等.毛竹叶特种膳食纤维制备及特性的研究[J].食品科学,2007,28(12)：200-204. [5]陈亚飞,赵谋明.水溶性与水不溶性膳食纤维对油脂、胆固醇和胆酸钠吸附作用研究[J].现代食品科技,2005(3)：58-60. [6]孙秀发,周才琼,肖安红.食品营养学[M].郑州：郑州大学出版社,2011.
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备注/Memo
第一作者简介：李星科（1981-），男，博士，讲师，现主要从事功能性食品添加剂及配料等的教学与科研工作。