三种方法制备莲藕膳食纤维含量及特性评价  

Content and Characteristic Evaluation of Dietary Fiber in Lotus Root Dregs Produced by three Techniques

作　　者：吴疆鄂[1] 王宏勋[1] 张晓昱[1] 

机构地区：[1]华中科技大学生命科学与技术学院,湖北武汉430074

出　　处：《现代食品科技》2006年第4期71-73,77,共4页Modern Food Science and Technology

摘　　要：本文对酸碱法、酶法及生物发酵法对以莲藕副产物为原料所制备的膳食纤维的含量及特性进行了比较研究。其中酶处理法对纤维素和半纤维素均有降解,总膳食纤维含量为79.6%,产品膨胀力明显提高,由5.0mL/g增加到9.0mL/g;酸碱处理法降解纤维素类物质最彻底,得率只有17.33%,总膳食纤维含量为98.2%,以不溶性膳食纤维为主;生物发酵法处理原料,得率最高,达到59.23%,总膳食纤维含量和水溶性膳食纤维含量分别为82.7%和18.8%。对于莲藕副产物加工而言,三种方法均能获得较好的膳食纤维产品,在原料利用和产品特性方面具有差异。This paper compared the content and characteristic of dietary fiber in root dregs produced by acid ＆ alkali, enzyme or fermentation. Enzyme degraded both cellulose and hemi cellulose and the ultimate content of dietary fiber got 79.6%. Besides, the expansibility notably increased. The acid ＆ alkali method thoroughly degraded cellulose and hemi cellulose but the quantity of product was lowest （only 17.33%）. The ultimate dietary fiber was 98.2% and the dietary fiber mainly was insoluble dietary fiber. The highest yield （59.23%） was achieved by fermentation, with which the ultimate dietary fiber was 82.7% and the Soluble dietary fiber was 18.8%. Treated with the above-mentioned three methods, all the dietary product were fine while the material utilization and product characteristic were different.

关 键 词：膳食纤维 含量 特性 莲藕 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]