红薯膳食纤维物理-酶法的提取工艺研究  

Physical-enzymatic extraction research on the dietary fiber from Ipomoea Batatas

作　　者：刘文虎[1] 刘婷媛[1] 沈晖[1] 曾里[1] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065

出　　处：《粮食与饲料工业》2012年第5期22-24,27,共4页Cereal & Feed Industry

摘　　要：以红薯为原料,对物理-酶法提取膳食纤维的工艺进行研究。结果表明,物理筛分的前处理最佳工艺为浸泡料液比1∶4,浸泡时间8h,浸泡温度50℃;酶解工艺的最佳条件为酶解料液比1∶6,酶解时间1.5h,酶解温度50℃,酶解pH4.0,添加α-淀粉酶质量分数0.03%。在此条件下,原料淀粉去除率达到84.93%,得到的红薯膳食纤维中粗纤维含量达到82.33%。The physical enzymatic extraction of dietary fiber from Ipomoea Batatas was studied. The result showed that the optimum conditions in the pocess of physical screening were solid liquid ratio of 1 ： 4, soaking time of 8 h,reaction temperature of 50℃ ;And the optimum conditions in enzymatic hydrolysis were enzymatic solid-liquid ratio of 1 ： 6, reaction time of 1.5 h, reaction temperature of 50℃, enzymatic pH of 4.0, a-amylase dosage of 0.03% （w/w）, the starch removal ratio could be 84.93%, the purity of dietary fiber was 82.33%.

关 键 词：红薯 膳食纤维 物理-酶法 提取 

分 类 号：TS201.2[轻工技术与工程—食品科学]