碱法提取桑椹果渣中不溶性膳食纤维工艺研究  

Extraction of insoluble dietary fiber from mulberry pomace by alkali method

作　　者：程水明[1] 陈亨坚 林朝霞[1] 曾霞[1] 周国钰[1] 

机构地区：[1]广东石油化工学院果蔬加工与贮藏工程技术开发中心,广东茂名525000

出　　处：《中国酿造》2016年第6期105-108,共4页China Brewing

基　　金：广东省创新强校计划项目(643085);广东高校果蔬加工与贮藏工程技术开发中心开放基金(2015A001)

摘　　要：以酿酒后桑椹果渣为原料,使用糖化酶对桑椹果渣进行去糖、碱提,通过单因素及正交试验进行桑椹果渣中不溶性膳食纤维的提取工艺条件优化,并对提取物进行理化特性研究。结果表明,桑椹果渣中不溶性膳食纤维最佳提取条件为:碱质量分数1.5%、碱提时间2.0 h、碱提温度60℃、料液比1∶12(g∶m L),在此优化条件下,不溶性膳食纤维提取率达28.77%,其吸水膨胀性为4.81 m L/g、持水性5.23 g/g、持油性1.6 g/g。With the mulberry pomace from mulberry wine making as raw material, mulberry pomace was desaccharified by glucoamylase and extract- ed by alkali. The extraction conditions of insoluble dietary fiber from mulberry pomace were optimized by single factor and orthogonal experiments, and the physical and chemical characteristics of extracts were researched. The results show that the optimum extraction conditions of insoluble di- etary fiber from mulberry pomace were alkali concentration 1.5%, extraction time 2.0 h, extraction temperature 60 ℃, material-liquid ratio 1：12 （g：ml）. Under the conditions, the extraction rate of insoluble dietary fiber was up to 28.77%, and its swelling capability, water holding capacity and oil hold- ing capacity were 4.81 ml/g, 5.23 g/g and 1.6 g/g, respectively.

关 键 词：桑椹果渣 不溶性膳食纤维 碱法提取 

分 类 号：TS202.3[轻工技术与工程—食品科学]