海带膳食纤维的提纯及其功能活化  

Purification and Activation of Kelp Dietary Fibre

作　　者：任保国[1] 王陆玲[1] 孙洪[1] 张培刚[1] 

机构地区：[1]吉林工程技术师范学院生物与食品工程学院,吉林长春130052

出　　处：《现代食品科技》2009年第6期636-638,共3页Modern Food Science and Technology

摘　　要：本文对海带膳食纤维的提纯、脱腥和功能活化条件进行了研究。首先采用纤维素酶(添加量为为100U/g)和蛋白酶(添加量为2000U/g)酶解1h提纯海带的膳食纤维,然后在30℃下酵母发酵0.5h或2%花茶煮沸30min处理脱腥处理,最后用0.5%NaCl对膳食纤维中的钙进行置换20min。提纯活化后的海带膳食纤维的干基含量达到为70%以上,钙含量为6%左右,膨胀力大于160mL/g,持水力大于3000%。The purification, deodorzafion and activation of kelp dietary fiber were studied. Kelp dietary fiber was purified 1 h with cellulose （110 U/g） and protease （2000 U/g） and deodorized by fermentation （30 ℃, 0.5 h） or boiling with 2% jasmine tea, than treated with 0.5% NaC1 for 20 min. Under activation condition, the content of dry basis and content of Ca in dietary fibre can reach 70% and 〉 6%, respectively. The expansibility and retention ability were more than 100mL/g and 〉3000%, respectively.

关 键 词：海带 膳食纤维 提纯 膨胀力 持水力 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]