响应面法优化苹果膳食纤维的酶法改性工艺  

Optimization of modification for apple dietary fiber using cellulose by response surface methodology

作　　者：魏决[1] 万萍[1] 黄卫 郭玉蓉[2] 

机构地区：[1]成都大学生物产业学院食品工程系,成都610106 [2]陕西师范大学食品学院,西安710062

出　　处：《食品科技》2013年第2期60-64,共5页Food Science and Technology

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：试验以果汁厂榨汁后的废苹果渣为原料,经膨化处理,以纤维素酶改性后的苹果可溶性膳食纤维(SDF)得率为指标,基于单因素试验和Designexpert软件,采用响应面法分析了反应温度、时间、加酶量和加水量对于SDF得率的影响,分析结果表明温度、时间和加酶量对最终SDF得率有显著的影响,优化得到酶法苹果膳食纤维改性的最佳工艺条件参数为加酶量3.4%、料液比1:42、提取温度48℃、提取时间93min,可溶性膳食纤维的提取率为21.3%,比改性前膳食纤维的持水力和溶胀性分别提高了77.1%和60.7%,The waste apple pomace were puffed,based on single factor experiment and ＂Design expert＂ software,the effect of temperature,time,amount of cellulose and amount of water on the rate of SDF were analyze by response surface methodology.The result that temperature,time,amount of cellulose significantly influence on rate of SDF,the best conditions were 3.4% of amount of cellulose,1：42 of water ratio,temperature 48 ℃ and 93 min.The yield of SDF was 21.3%,water holding capacity and expansibility of SDF respectively increased 77.1% and 60.7% compared with the which before modification.

关 键 词：苹果膳食纤维 改性 优化 纤维素酶 

分 类 号：TS209[轻工技术与工程—食品科学]