半纤维素酶法对苹果肉渣膳食纤维的提取  

Extraction of Dietary Fiber from Apple Flesh Pomace Using Hemicellulase

作　　者：薛战锋[1] 郭玉蓉[1] 付成程[1] 霍天博[1] 严迈[1] 孙迪迪[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,西安710062

出　　处：《天然产物研究与开发》2013年第11期1474-1479,共6页Natural Product Research and Development

基　　金：农业部现代农业产业技术体系项目(CARS-28)

摘　　要：以苹果肉渣为原料,研究半纤维素酶法提取苹果肉渣膳食纤维的工艺条件及水溶性膳食纤维和水不溶性膳食纤维的理化性质。结果表明,pH4.6,温度50℃条件下,半纤维素酶最适酶加量90 U/g,最适酶作用时间5 h,提取率达18.97%。酶解后水溶性膳食纤维有较高的溶解性,表观粘度有所降低,水不溶性膳食纤维的持水力与膨胀力均提高。红外光谱及扫描电镜分析表明,水溶性和水不溶性膳食纤维酶解后与对照组有相似的糖类的特征吸收峰和化学键,微观结构变化明显。In this study,the hemieelhdase extraction process of dietary fiber from apple flesh pomaee was optimized, and the structures and properties of soluble dietary fiber and insoluble dietary fiber were studies. The results showed that hemicellulase optimum dosage was 90 U/g, enzymolysis temperature was 50℃, pH value was 4.6, enzymolysis time was 5 h. Under the optimal extraction condition, the extraction yield reached 18.97 %. The soluble dietary fiber was higher in solubility and lower in viscosity after enzymolysis. The expansibility and retention ability of insoluble dietary fiber were improved. Compared with controls,the infrared spectrum of soluble dietary fiber and insoluble dietary fiber showed the similar properties of polysaccharides and chemical bond,their microstructure showed a clear change.

关 键 词：膳食纤维 酶解 半纤维素酶 苹果肉渣 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]