酶法提取花生粕不溶性膳食纤维的研究  

Study on Enzyme Extraction of Insoluble Dietary Fiber from Peanut Meal

作　　者：陈辉[1] 何俊萍[1] 何义[1] 李亚楠[1] 张先周[1] 李静[1] 李海丽[1] 

机构地区：[1]河北农业大学食品科技学院,保定071000

出　　处：《食品工业》2011年第1期66-68,共3页The Food Industry

摘　　要：以花生粕为原料,采取酶法提取花生粕中的不溶性膳食纤维,探讨α-淀粉酶、木瓜蛋白酶最佳酶解条件。结果表明:α-淀粉酶的最佳酶解条件为温度60℃,时间30 min,pH4.0,酶量2%;木瓜蛋白酶的最佳酶解条件为温度80℃,时间2 h,pH7.0,酶量11%,花生粕不溶性膳食纤维的提取率达到37.72%。The technology for extracting the insoluble dietary fiber from peanut meal by the enzymatic method was studied.The results showed that： The optimal reaction conditions of amylase hydrolysis was the temperature 60℃,30 min,pH 4.0,enzyme amount 2%;The optimal reaction conditions of papain hydrolysis was the temperature 80℃,2 h,pH 7.0,enzyme amount 11%.Peanut meal extraction rate of insoluble dietary fiber could reach 37.72%.

关 键 词：花生粕 膳食纤维 Α-淀粉酶 木瓜蛋白酶 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]