香蕉抗性淀粉、单宁的含量及酶解单宁的研究  

Studies on the Content of Resistant Starch and Tannin in Banana and the Hydrolysis of Tannin by Using Tannase

作　　者：谭思敏[1] 林玉婷[1] 王娟[1] TAN Si-min LIN Yu-ting WANG Juan(School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, Guangdong, China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510641

出　　处：《食品研究与开发》2017年第7期1-4,共4页Food Research and Development

基　　金：国家自然科学基金项目(31301530);中央高校基本科研业务费项目(2015ZZ122)

摘　　要：研究香蕉抗性淀粉含量和单宁含量与香蕉成熟度的关系,再通过单因素试验和正交试验方法,优化单宁酶酶解去除单宁的工艺参数,以提取出纯度更高的香蕉抗性淀粉。研究结果表明:随着成熟度的增加,香蕉果肉的硬度越小,抗性淀粉含量越少,单宁含量也越少。单宁酶酶解4个因素对单宁脱除效果的影响大小依次为:单宁酶用量>酶解温度>酶解时间>酶作用p H。最佳酶解条件为单宁酶用量0.12%,p H 6.5,50℃,酶解时间为100 min,该条件下单宁脱除率达56.70%。The relationship between the content of banana resistant starch, tannin and the banana maturity were studied and tannin in banana was removed by using tannase.The process parameters of tannase treatment was op-timized to get banana resistant starch with higher purity by single factor and orthogonal experiment.The results showed that：with the increase of maturity, the hardness of banana pulp was decreased, and resistant starch and tannin content was reduced. By single factor experiment and orthogonal experiment, it is seen that four factors which affected the removal of tannin were as follows：dosage of tannase〉enzymolysis time〉temperature〉pH. Optimum conditions were 0.12%tannase dosage, pH 6.5, 50℃, enzymolysis time of 100 min. The tannin re-moval rate was 56.70%under this condition.

关 键 词：香蕉 抗性淀粉 单宁 单宁酶 成熟度 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]