豌豆皮纤维的制备及理化特性的研究  

Study of extraction technology and physicochemical properties of dietary fiber from pea hull

作　　者：杜连启[1] 东勇[1] 高丽娜[1] 

机构地区：[1]河北科技师范学院食品科技学院,昌黎066600

出　　处：《中国食品添加剂》2012年第5期97-101,共5页China Food Additives

基　　金：河北省科技厅科研项目(编号:06230150)

摘　　要：本试验以制备豌豆粉所得豌豆皮为原料,对豌豆膳食纤维提取工艺条件及膳食纤维的理化性质进行了研究。影响豌豆皮膳食纤维提取率的因素主要是浸泡温度、碱浓度、碱煮时间,通过正交试验对利用加碱蒸煮法提取豌豆皮膳食纤维的工艺条件进行研究,结果表明,影响水不溶性豌豆膳食纤维纯度的因素依次是碱煮时间、NaOH浓度、浸泡温度,以豌豆皮为原料提取膳食纤维的最佳条件:浸泡温度32℃,NaOH溶液质量分数为0.5%,碱煮时间9min。通过豌豆膳食纤维直接密度、持水力、膨胀力和阳离子交换能力等理化性质测定的结果表明,豌豆膳食纤维是一种优良的膳食纤维,具有重要的开发价值。Pea hull was the by - product from pea powder processing,the extraction technology and physicochemical properties of pea hull dietary fiber（PHDF） were studied in this experiment.The factors which influenced the extraction rate of PHDF involved soaking temperature,alkaline concentration and cooking time.The orthogonal experiment was used to optimize the alkaline cooking extraction technology of PHDF,the results indicated that the factors influencing the purity of water insoluble PHDF in order were：alkaline cooking time,alkaline concentration and soaking temperature, the optimal extraction technology of PHDF were;soaking temperature of 321,sodium hydroxide concentration of 0.5%and alkaline cooking time 9min.The physicochemical properties of PHDF including direct density,water holding capacity,swelling capacity and cation exchange capacity were determined and the result showed that PHDF was a kind of high quality dietary fiber with high potential value.

关 键 词：豌豆皮 膳食纤维 加碱蒸煮法 理化特性 

分 类 号：TS202.1[轻工技术与工程—食品科学]