苹果膳食纤维化学法改性工艺的优化  

Optimization on the Process of Chemical Modification Apple Dietary Fiber Through Orthogonal Regression Design

作　　者：魏决[1] 万萍[1] 覃芳[1] 徐杰[1] 赵小龙[1] 郭玉蓉[2] 

机构地区：[1]成都大学生物产业学院食品工程系 [2]陕西师范大学食品学院,陕西西安710062

出　　处：《食品与发酵工业》2011年第3期90-93,共4页Food and Fermentation Industries

基　　金：农业部"现代苹果产业技术体系"项目(nycytx-08);肉类加工四川省重点实验室基金项目(09r06)

摘　　要：以苹果渣为原料,以改性后的苹果可溶性膳食纤维(SDF)得率为指标,采用回归正交组合设计对酸、碱法改性苹果纤维工艺进行优化,建立处理温度(X1),溶液pH(X2)处理时间(X3)3个因素与苹果可溶性纤维(SDF)得率之间的回归模型,酸法:y^=-5.907+0.174X1-0.377X2+0.946X3;碱法:y^=3.698-0.113X1+2.816X2-1.093X3,由模型可知酸法改性在温度96℃,时间3 h,溶液pH值3.7、碱法改性在温度63℃,时间0.4 h,溶液pH值11.6条件下,SDF的得率分别为12.2%和28.8%,验证实验均值分别为11.8%和28.1%,与回归模型理论值基本吻合。酸、碱法各因素对SDF得率的影响顺序分别为:水温>时间>pH值;pH值>时间>水温。酸、减法改性后SDF的平均持水力分别提高了363.1%和236.4%,平均膨胀力分别提高了48.2%和52.8%。Optimization on the Process of Chemical Modification of Apple Dietary Fiber through Orthogonal Regression Design. Technology of modification of apple dietary fiber by acid, alkali process was optimized with orthogonal regression design. The orthogonal models were established to express the relationship between temperature（X1 ） , pH （X2 ）, time（X3 ） as shown in the acid and alkali process equations ：~ = -5.907 ＋ 0. 174X, -0. 377X2 ＋ 0. 946, y = 3.698 -0. 113X1 ＋2. 816X2 - 1. 093X3. According to these models the best condition for acid method was 96℃ , 3h, in pH3.7, while the alkali method was at 63 ℃ ,0.4h at pHll. 6. The highest yield of SDF by acid, alkali process was 12.2% and 28.8% , respectively. Experiment results were similar with theoretical prediction of 11.8% and 28.1% . The factor order on SDF yield by acid, alkali process was temperature 〉 time 〉 pH, pH 〉 time 〉 temperature respectively. Under the modified acid, alkali process, the average water holding capacity increased 363.1% , 236.4% and expansibility of SDF increased 48.2% and 52.8% compared with previous method.

关 键 词：可溶性膳食纤维 改性 持水力 膨胀力 

分 类 号：TS201.2[轻工技术与工程—食品科学]