基于响应面法优化薇菜干不溶性膳食纤维提取工艺的研究  

Study on optimization of extraction technique of the insoluble dietary fiber from dried osmund using response surface methodology

作　　者：杨华[1,2] 翁美君[1] 张慧恩[1,2] 

机构地区：[1]浙江万里学院生物与环境学院,浙江宁波315100 [2]宁波市农产品加工技术重点实验室,浙江宁波315100

出　　处：《食品工业科技》2013年第18期275-279,共5页Science and Technology of Food Industry

基　　金：2009年宁波市成果转化项目(2009C30008);2010年浙江省科技厅新苗计划项目

摘　　要：以薇菜干为原料,通过响应面法优化了提取纤维素的α-淀粉酶酶解工艺与碱液水解工艺条件。结果表明,α-淀粉酶加入量0.7%,溶液pH5.8,酶解温度35℃,酶解时间1.0h,最大酶解率为60.68%。最佳碱解工艺参数为NaOH浓度0.5mol/L,碱浸泡温度为65℃,碱浸泡时间为2.0h,料液比为1∶10,不溶性膳食纤维提取率为38.86%。The dried osmund was used as the raw materials in this paper. The technology for extracting insoluble dietary fiber of α-amylase and alkaline hydrolysis were studied using response surface methodology. Results showed that the optimized conditions of α-amylase enzymolysis were co-amylase content of 0.7% ,pH of 5.8, the enzymolysis temperature 35℃,the enzymolysis time 1.0h. The yield rate of enzymolysis was 60.68%.And the optimized conditions for the alkaline hydrolysis were showed as follows：sodium hydroxide concentration of 0.5mol/L,temperature of 65℃,time of 2.0h,material/liquid ratio（g/mL） of 1：10. The yield rate of insoluble dietary fiber was 38.86%.

关 键 词：薇菜干 不溶性膳食纤维 响应面法 提取 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]