枣渣中不溶性膳食纤维酶法提取工艺及性质研究  

Study on Enzymatic Extraction Technology and Properties of Insoluble Dietary Fiber From Jujube Slag

作　　者：李星科[1] 刘芳丽[2] 李素云[1] 周燕娜[1] 张华[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]河南大学公共卫生研究所,河南开封475000

出　　处：《北方园艺》2014年第9期151-154,共4页Northern Horticulture

基　　金：国家"十二五"科技支撑计划资助项目(2012BAD37B06);郑州市"绿色食品添加剂开发及应用"科技创新团队资助项目

摘　　要：以枣渣为试材,采用单因素试验和正交实验对枣渣中膳食纤维的酶法提取工艺及其功能性质进行了研究。结果表明:水浴温度、水浴时间、酶的种类及酶添加量对枣渣中不溶性膳食纤维的得率有很大影响,枣渣中不溶性膳食纤维酶法最佳提取工艺条件为1.0%α?淀粉酶用量、90min水浴时间、70℃水浴温度,在此条件下枣渣中不溶性膳食纤维得率为24.8%,是化学法提取工艺的1.50倍,但酶法提取的不溶性膳食纤维的持水力、持油力、膨胀力,与化学法提取的不溶性膳食纤维相比相对较低。Taking jujube slag as material,insoluble dietary fiber of enzymatic extraction technology by single tactor and orthogonal test from jujube slag and functional properties were studied. The results showed that the water bath temperature, bath time, type and adding amount of enzymes had significant effects on field rate of insoluble dietary fiber, and the optimizing condition of enzymatic e~：traction technology was a-amylase dosage of 1. 0%, water bath time of 90 rain,water bath temperature of 70℃. Under the condition,the yield rate was 24. 8% and was 1.50 times than that of chemical extraction technology. But the water-holding capacity,oil-holding capacity and expansion ratio of insoluble diary fiber by enzymatic extraction technology were lower compared with the chemical technology.

关 键 词：枣渣 膳食纤维 酶法提取 性质 

分 类 号：S665.1[农业科学—果树学]