海带膳食纤维提取工艺的研究  

Study on extraction techniques of dietary fiber from Laminaria japonica

作　　者：潘文洁[1] 薛正莲[1] 李明松[1] 

机构地区：[1]安徽工程科技学院生物化学工程系,安徽芜湖241000

出　　处：《中国酿造》2007年第1期20-23,共4页China Brewing

摘　　要：以海带为原料,研究了酶与化学结合法提取膳食纤维的工艺技术。结果表明,提取膳食纤维的最佳工艺条件为在50℃条件下用20:1的蛋白酶与纤维素酶酶解1h,再用30倍1%NaCO3溶液在65℃提取2h,膳食纤维的产率可达24.7%,颜色为近白色。膳食纤维干基含量达74.5%,膨胀力为54mL/g,持水力为3201%。The enzymatic-chemical extraction method was studied for the production of dietary fiber from Laminariajaponica The optimal conditions for extraction were determined as follows： the material was hydrolyzed at 50℃ for 1 h with protease and cellulose mixed at the ratio of 20：1, followed by the extraction at 65℃ for 2h with 30 volumes of 1% NaCO3 solution. Under this condition, the yield of dietary fiber reached 24.7% with the colornearwhite.Thedrydietaryfibercontent, expansibilityandmoistureretalningpowerwere74.5%, 54ml/gand3201%, respectively.

关 键 词：海带 膳食纤维 提取 

分 类 号：Q814[生物学—生物工程]