高寡糖南瓜粉制备及其抗氧化性研究  

Studies on Preparation and Inoxidizability of Pumpkin Powder with High Oligosaccharide Content

作　　者：高辉[1] 罗垠[1] 张宁[1] 高健[2] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]天津广播电视大学,天津300191

出　　处：《食品研究与开发》2011年第12期120-123,共4页Food Research and Development

摘　　要：使用固定化α-淀粉酶和固定化低聚糖酶对南瓜浆液进行酶解,通过单因素和正交试验得到其最佳条件为:调南瓜液pH为6.0,先加入固定化α-淀粉酶,加酶量6 mg/L,反应时间1.5 h;然后,加入固定化低聚糖酶,加酶量2.5 mg/L,反应时间1.5 h。酶解得到的南瓜浆经喷雾干燥制成南瓜粉,其中总寡糖的含量为39.2%(质量分数);南瓜粉中可溶性膳食纤维含量较未酶解南瓜(干重)增加了51.8%。此外,清除羟自由基实验可知,酶解南瓜粉对羟自由基的清除能力较未酶解南瓜显著提高。Hydrolysis of pumpkin slurry using immobilized α-amylase and immobilized oligosaccharide enzyme was studied.The optimal parameters were determined by the single factor experiments and orthogonal test.The results as follow： adjusting the pH of fresh pumpkin slurry to 6.0,adding 6 mg/L of α-amylase to react 1.5 h;then adding 2.5 mg/L of oligosaccharide enzyme to react 1.5 h.The hydrolyzed pumpkin slurry was sprayed dry to powder,the oligosaccharides content in pumpkin powder was 39.2 %（weight ratio） under the optimal process.The soluble dietary fiber content in hydrolyzed pumpkin improved 51.8 % against to the un-hydrolyzed pumpkin.The hydrolyzed pumpkin powder had significant capability about clearing hydroxy radical

关 键 词：南瓜粉 固定化α-淀粉酶 固定化低聚糖酶 可溶性膳食纤维 羟自由基 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]