均匀设计法优化芦笋复合膳食纤维制备工艺  

Preparation Process Optimization of Asparagus Dietary Fiber Complex Using Uniform Design Method

作　　者：杨晓宽[1] 常学东[1] 李云朋[1] 

机构地区：[1]河北科技师范学院食品科技学院,河北秦皇岛066004

出　　处：《中国食品学报》2015年第3期89-96,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家星火计划项目(2010GA620001);河北省科技支撑项目(No.12227168);秦皇岛市科技支撑项目(No.2012022A006)

摘　　要：为提高芦笋复合型膳食纤维(DFC)的生理效用,以芦笋膳食纤维(DF)得率及芦笋DFC胆固醇和亚硝酸根离子吸附率综合评分为指标,对酶碱法芦笋DFC制备工艺进行优化,分别考察影响显著的因素——酶添加量、酶解时间、酶解温度、酶解p H值、碱解时间、碱解温度对综合评分的影响。在此基础上通过均匀设计法优化制备条件,得到回归模型。试验结果表明,回归模型能较好地预测综合评分与上述6个因素的关系,其最优工艺条件是:α-淀粉酶添加量1.5%、酶解时间81 min、酶解温度41℃、酶解p H 4.5、碱解时间185 min、碱解温度69℃。在此条件下芦笋DF得率74.69%,DFC胆固醇吸附率24.25 mg/g,亚硝酸根离子吸附率5.35 mg/g,综合评分96.22。In order to improve the asparagus dietary fiber complex（DFC） physiological effects, asparagus dietary fiber（DF） yield and the rate of asparagus DFC cholesterol and nitrite ion adsorption rate of comprehensive score which is indicators of technics on the enzyme alkali method asparagus DFC system to optimize the preparation process, significant factors such as enzyme additive amount, enzymolysis time, enzymolysis temperature, enzymolysis p H value, alkaline hydrolysis time and alkaline hydrolysis temperature influence comprehensive score which was investigated respectively, on the basis of that, uniform design is applied to optimize the preparation conditions and get the regression model. The test results show that, regression model can predict the relationship between the comprehensive score with the 6 factors above, the optimal process conditions are： alpha amylase addition 1.5%, enzymolysis time 81 min, enzymolysis temperature 41 ℃, enzymatic p H 4.5, alkaline hydrolysis time 185 min, alkaline hydrolysis temperature 69 ℃. Under these conditions the asparagus yield of DF was 74.69%, DFC cholesterol absorption rate was 24.25 mg·g^-1, the nitrite ion adsorption rate of 5.35 mg·g^-1, the comprehensive score of 96.22.

关 键 词：膳食纤维 均匀设计 芦笋 优化 综合评分 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]