大豆膳食纤维的制备与性能检测  

Preparation and performance detection of soybean dietary fiber

作　　者：田三德[1] 解尚云[1] 潘婕[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,西安市未央区710021

出　　处：《中国油脂》2007年第9期64-66,共3页China Oils and Fats

摘　　要：以豆渣为原料制备膳食纤维。湿豆渣经烘干、粉碎、碱液浸泡、酶解、漂白、沉淀、干燥后制得膳食纤维。采用正交实验确定了提取膳食纤维的工艺参数:碱液浸泡时NaOH浓度为4%,浸泡温度80℃,浸泡时间80 min;在胰蛋白酶酶解时,最佳工艺条件为稀释比1∶40,加酶反应时间30min;在漂白工艺中,漂白温度50℃,漂白时间60 min,H2O2浓度3%。所得膳食纤维的持水性10.08 g水/g样品,溶胀性为18.66 mL/g。Dietary fiber was prepared from wet soybean dregs by the process of drying, porphyrizing, soaking with alkaline solution, enzymatic hydrolyzing, bleaching, precipitating and drying. The optimum parameters were obtained by orthogonal experiments. The results showed that the alkali soak conditions were the concentration of NaOH 4%, temperature 80 ℃, time 80 min. The trypsin enzymatic hydrolysis was performed for 30 minutes under the diluting proportion 1 ： 40. The bleaching conditions were the temperature 50 ℃ ,time 60 minutes, the concentration of H202 3%. The water retention capability and hydration capability of finished product were 10. 08 gram water and 18. 66 mL per gram product ,respectively.

关 键 词：豆渣 膳食纤维 酶解 粉碎 特性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]