荔枝渣膳食纤维的提取纯化及物化性质的测定  

Extraction, Purification Technology of Litchi Dregs Dietary Fiber and Determination of Physicochemical Properties

作　　者：张钟[1] 陈翠华[1] 

机构地区：[1]广东石油化工学院化学与生命科学学院,广东茂名525000

出　　处：《农产品加工（创新版）（中）》2014年第4期44-47,共4页Farm Products Processing

基　　金：广东省高等学校人才引进项目(201192);广东石油化工学院人才引进项目(2010r2)

摘　　要：以荔枝渣为原料,采用酶-化学提取技术从荔枝渣中提取、纯化膳食纤维。在单因素试验基础上,通过正交试验优化酶-化学法的工艺条件,再把提取、纯化所得的荔枝渣膳食纤维进行物化性质的测定。结果表明,提取、纯化荔枝渣膳食纤维的最佳工艺条件是当α-淀粉酶质量分数为0.4%,酶处理温度为65℃,酶处理时间为75 min,碱液质量分数为0.25%,碱液处理温度为60℃,碱液处理时间为30 min时,提取率最高为36.35%;物化性质测定结果显示膨胀率为1.64 mL/g,持水率为4.86,且膨胀率和持水性都较荔枝壳膳食纤维好。Taking litchi dregs as material, enzymes-chemical technique is used to extract and purify litchi dregs dietary fiber. The litchi dregs will change waste into treasure. The optimum conditions of the enzymes-chemical technique extracting and purifying litchi dregs dietary fiber are obtained with single factor and the orthogonal analysis. And then, the physical and chemical properties of litcbi dregs dietary fiber are determined. The results show that： a-amylase concentration 0.4% , amylase extraction temperature 65 ℃ , amylase extraction time 75 min, NaOH concentration 0.25%, NaOH extraction temperature 60 ~C and NaOH extraction time 30 min. Extraction rate is 36.35%. The expansion is 1.64 mL/g and water holdup is 4.86. The expansion and water holdup of litchi dregs dietary fiber are better than litchi pericarp dietary fiber.

关 键 词：提取纯化 膳食纤维 物化性质 测定结果 荔枝壳 最佳工艺条件 Α-淀粉酶 碱液处理 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]