花生壳水溶性膳食纤维酶法提取及抗氧化研究  

Study on the Extraction of Water Soluble Dietary Fiber and Antioxidant Activity from Peanut Hull by Enzyme

作　　者：于丽娜[1] 杨庆利[1] 禹山林[1] 张吉民[1] 朱凤[1] 矫丽媛[1] 

机构地区：[1]山东省花生研究所,山东青岛266100

出　　处：《食品研究与开发》2010年第10期158-163,共6页Food Research and Development

基　　金：国家高技术研究发展计划项目(2007AA10Z189;2006AA10A114);国家科技支撑计划项目(2006BAD07A10);现代农业产业技术体系专项资金资助项目(nycytx-19);农业公益性行业科研专项项目

摘　　要：为促进花生加工副产品的高值化利用,以花生壳为原料,应用木瓜蛋白酶和α-淀粉酶预处理花生壳粉原料,再经纤维素酶解法制备花生壳水溶性膳食纤维。通过对纤维素酶浓度、酶解温度、酶解时间、酶液的pH值等影响因素进行单因素及正交试验,获得了花生壳水溶性膳食纤维的最佳提取工艺条件。结果表明,经过木瓜蛋白酶和α-淀粉酶预处理的花生壳粉在纤维素酶浓度为0.5mg/mL的酶液(pH值为5.2)中,45℃恒温水解4.0h,酶解率为19.80%,水溶性膳食纤维中己糖的聚合度为113.57%,综合评分为79.98%,水溶性膳食纤维中非淀粉多糖的百分含量为38.32%。水溶性膳食纤维具有铁还原力、钼还原力、清除羟自由基、超氧阴离子自由基、DPPH自由基等5种抗氧化活性。In order to promote the higher value application of the peanut by product, the preparation technology of water soluble dietary fiber （SDF）from peanut hull was investigated by enzymatic method. The effects of four influencing factors, such as the concentration of the enzyme, the hydrolysis temperature, the enzymolysis time and the pH value of enzymatic solution, on the SDF extraction were studied by ways of single factor and orthogonal experiments. The results showed that the optimum preparation process conditions for SDF were the enzyme concentration of 0.5 mg/mL, the hydrolysis temperature of 45 ℃, the enzymolysis time of 4.0 h, the pH value of enzymatic solution of 5.2. Under this condition, the ratio of enzymatic hydrolyzation to peanut hull was 19.80 %, the polymerization degree of SDF was 113.57 %, the average comprehensive score of SDF was 79.98 % and the percentage content of the non-starch polysaccharides（NSP）in SDF was 38.32 %. Furthermore, the SDF has a significant effect on scavenging hydroxyl radicals, super oxide anion radicals and DPPH radicals, also has strong antioxidative activities, such as iron reducing activity and molybdenum reducing activity.

关 键 词：花生壳 水溶性膳食纤维 提取 抗氧化活性 

分 类 号：R151[医药卫生—营养与食品卫生学]