茭白不溶性膳食纤维的提取工艺优化及性能对比  

The process optimization and performance comparisons of insoluble dietary fiber extracted from Zizania latifolia

作　　者：郭宝颜 邓青[1] 周爱梅[1] 李启圣 李少华 刘欣[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]广州市泮塘食品有限公司,广东广州510545

出　　处：《食品工业科技》2014年第23期257-260,270,共5页Science and Technology of Food Industry

基　　金：广州市科技计划重大专项(11Bpp ZLhh1010038)

摘　　要：以茭白为原料,采用酸法、碱法、酶法对其不溶性膳食纤维的提取工艺及性能进行研究。正交实验结果表明,酸法的最佳提取工艺条件为:料液比1∶10,提取温度70℃,提取时间60min,p H4,得率为51.45%;碱法的最佳提取工艺条件为:提取温度80℃,提取时间120min,p H11,得率为59.12%;酶法提取最佳工艺条件为:料液比1∶10,提取时间10min,α-淀粉酶用量为0.3%,得率为52.18%。酶法制得的茭白不溶性膳食纤维的持水力和膨胀力最强,分别为4.25g/g、8.20m L/g,而酸法提取的茭白不溶性膳食纤维的性能最差,分别为3.53g/g、3.90m L/g。The dietary fiber was sxtracted from the Zizania latifolia by using chemical method and enzymic method. The orthogonal experiment result showed that the optimal conditions for acid method to extract insoluble dietary fiber were ratio of solid to liquid 1 ： 10, temperature 70℃, time 60rain, pH4. The yield was 51.45%. The optimal conditions for alkaline extraction were emperature 80℃, time 120rain, pHll.The yield was 59.12% .The optimal conditions for enzymic method were ratio of solid to liquid 1 ：10,time 10min,a-amylase dosage 0.3%.The yield was 52.lg%.The expansion capacity and water holding capacity of enzymic method extraction were strongest,4.25g/g, 8.20mL/g respectively.The property of acid method to extract was the worst,3.53g/g,3.90mL/g respectively.

关 键 词：茭白 膳食纤维 提取工艺 性质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]