复合酶法提取鹰嘴豆膳食纤维的工艺研究  

Investigation on Extraction Technology of Dietary Fiber from Chickpea by Enzymic method

作　　者：王心竹 韦月平[2] 

机构地区：[1]丹东第二中学,辽宁丹东118000 [2]辽东学院农学院,辽宁丹东118003

出　　处：《安徽农业科学》2016年第18期93-94,126,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究从鹰嘴豆中提取水不溶性膳食纤维的工艺方法,为今后工业化生产提供有效的基础数据。[方法]采用酶碱法提取鹰嘴豆水不溶性膳食纤维,主要考察的4个因素为:α-淀粉酶浓度、中性蛋白酶浓度、Na OH浓度以及浸泡时间,并通过正交试验对4个因素的水平进行了优化处理。[结果]通过正交试验提取鹰嘴豆水不溶性膳食纤维并计算产率,得出酶法提取鹰嘴豆水不溶性膳食纤维的最佳提取工艺参数为:α-淀粉酶浓度1.0%,中性蛋白酶浓度0.5%,Na OH浓度为3.0%,浸泡时间80 min,此时提取的鹰嘴豆水不溶性膳食纤维产率最高,为29.86%。[结论]用复合酶法提取鹰嘴豆膳食纤维大大提高了膳食纤维的提取率。Objective] The aim was to study the technique for extracting water insoluble dietary fiber from chickpea, to provide effective basic data for industrialized production in the future .[ Method] Water insoluble dietary fiber was extracted from chickpea by enzyme alkali , including 4 factors：α-amylase concentration, neutral protease concentration, NaOH contration and soaking time, through orthogonal test, levels of 4 fac-tors were optimized.[ Result] Through orthogonal test, water insoluble dietary fiber was extracted from chickpea and yield was calculated , the optimal extraction parameters were：1.0%α-amylase , 0.5%neutral protease, 3.0%NaOH, soaking time 80 min, the yield of water insoluble dietary fiber from chickpea was up to 29.86%.[Conclusion] Using composite enzymatic method can greatly increase the extraction yield of diet-ary fiber from chickpea.

关 键 词：鹰嘴豆 膳食纤维 酶法 

分 类 号：S609.9[农业科学—园艺学]