纤维素酶对苹果肉渣膳食纤维物化特性的影响  

The effect of cellulose enzyme on the physicochemical properties of apple flesh pomace dietary fiber

作　　者：付成程[1] 郭玉蓉[1] 霍天博[1] 严迈[1] 薛战锋[1] 孙迪迪[2] 贾莉[2] 

机构地区：[1]陕西师范大学食品工程与营养科学学院 [2]陕西师范大学化学化工学院,陕西西安710062

出　　处：《食品与发酵工业》2013年第1期64-68,共5页Food and Fermentation Industries

摘　　要：以苹果肉渣为原料,采用X-cell纤维素酶法对苹果肉渣中的水溶性膳食纤维进行提取及工艺优化,对其持水力、膨胀力、表观黏度以及超微结构等物化性质进行分析。得出X-cell纤维素酶优化工艺条件为:酶用量75 U/g,酶解温度50℃,最适pH值为4.6,酶解时间为5 h。在该条件下,可溶性膳食纤维提取率可达18.90%。改性后滤渣水不溶性膳食纤维的持水力和膨胀力有所提高;可溶性膳食纤维溶解性较高,其表观黏度降低。在红外光谱图下,改性前后的膳食纤维都有糖的特征吸收峰,并在电镜下观察可得其超微结构也有所改变。Apple flesh pomace was used as raw material,extraction and optimization of soluble dietary fiber by X-cell cellulose enzymatic methods were studied.The physicochemical properties including water holding capacity,expansion force,apparent viscosity and ultra-structure were analyzed.The optimum conditions was that the enzyme dosage of 75 U/g,hydrolysis temperature of 50 ℃,pH 4.6,reaction time 5 h.Under the above conditions,the soluble dietary fiber extraction rate was up to 18.90%.The water holding capacity and the expansion force of the residue was higher;the solubility of fiber was higher,the concentration of the apparent viscosity was lower.In the IR spectrum,there was a relatively stronger sugar absorption peak,and microstructure changes of the fiber were observed under the electron microscope.

关 键 词：苹果肉渣 水溶性膳食纤维 纤维素酶 

分 类 号：TS209[轻工技术与工程—食品科学]