雷笋膳食纤维的制备工艺及其特性研究  

Studies on Extracting Technique and Properties of Dietary Fiber from Bamboo Shoot( Phyllostachys praecox f. preveynalis)

作　　者：曹小敏[1] 

机构地区：[1]浙江医药高等专科学校,浙江宁波315100

出　　处：《江西农业学报》2014年第5期95-97,共3页Acta Agriculturae Jiangxi

基　　金：浙江医药高等专科学校雷笋膳食纤维酸奶研制项目资助课题(ZPCSR2007003)

摘　　要：以雷笋笋肉及加工后的下脚料笋壳等为原料,探讨了制取雷笋膳食纤维的最佳工艺条件。通过正交试验设计,采用绿色木霉发酵法制备雷笋膳食纤维,并对其化学成分、持水力、溶胀性、对重金属束缚能力等特性进一步研究。结果表明:最佳发酵条件为8%的接种量,于32℃,pH为7.0条件下培养48 h;产品的膳食纤维含量为85.23%,可溶性膳食纤维为30.43%,持水力和溶胀性分别达到7.82 g/g和689 mL/g,对重金属Cd2+和Pb2+的最大束缚量分别为38.8μmol/g和37.4μmol/g。The dietary fiber was extracted from the shell of bamboo shoot （Phyllostachys praecox f. preveynalis） by using the method of fermentation with Trichoderma viride, the optimal extracting technique was explored through orthogonal experiments, and the properties of the extracted dietary fiber were further studied. The results showed that the optimal fermentation conditions were in- oculum size 8%, and culture for 48 h at 32 ℃ and pH 7.0. The obtained fermentation product contained 85.23% dietary fiber and 30.43% soluble dietary fiber. Its water- holding capacity was 7.82 g/g, and swelling capacity was 689 mL/g. The maximum con- straint quantity of the product to heavy metals Cd2 ＋ and Pb2 ＋ was 38.8 μmol/g and 37.4 μmol/g, respectively.

关 键 词：雷笋 绿色木霉 膳食纤维 发酵 

分 类 号：TS202.3[轻工技术与工程—食品科学]