茶渣膳食纤维的酶法改性研究  

STUDY ON ENZYMATIC MODIFICATION OF DIETARY FIBER IN TEA RESIDUES

作　　者：林娈[1] 蔡英英[1] 

机构地区：[1]泉州师范学院化学与生命科学学院,福建泉州362000

出　　处：《河南工业大学学报（自然科学版）》2014年第1期64-68,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：福建省高校服务海西建设重点项目(A101);泉州师范学院重点学科建设项目(2012ZDXK)

摘　　要：以茶渣为原料,探讨加酶量、酶解温度、酶解时间及pH值对水溶性膳食纤维溶出量的影响.通过单因素与二次回归正交旋转组合试验,建立了SDF溶出量与酶解温度、加酶量、酶解时间的数学回归模型,确定茶渣膳食纤维酶法改性的最佳工艺条件为:固液比1∶25、加酶量2.8%、酶解温度40℃、酶解时间200 min、pH值6,在此条件下SDF溶出量为9.17 g/100 g.同时测定了茶渣改性膳食纤维的功能性质,结果为持水力4.73 g/g、膨胀力0.400 mL/g、结合脂肪能力1.81 g/g.This paper studied the influences of enzyme amount, enzymolysis temperature, enzymolysis time and pH value on the dissolution amount of soluble dietary fibers （SDF） in tea residues, and established a mathematic regression model among the dissolution amount of water-soluble dietary fibers and the enzymolysis temperature, the enzyme amount and the enzymolysis time by single factor tests and quadratic orthogonal rotating designs. We determined the optimum enzymolysis conditions as follows： the solid-to-liquid ratio 1：25, enzyme amount 2.8%, enzymolysis temperature 40 ~C , enzymolysis time 200 minutes, and pH 6. Under the optimum conditions, the SDF dissolution amount reached 9.17 grams per 100 grams. We also tested the functional properties of modified tea residue dietary fiber;and the result showed that the water-holding capacity was 4.73 g/g,the swelling power was 0.400 mL/g, and the fat-binding capacity was 1.81 g/g.

关 键 词：茶渣 膳食纤维 酶法改性 功能性质 

分 类 号：TS201.2[轻工技术与工程—食品科学]