酶-化学法提取生姜渣中膳食纤维的工艺研究  

Extraction Technology of Dietary Fiber from Ginger Residue by Enzymatic-chemical Method

作　　者：宋荣珍 位雪莲 李啸晨[1] 王芸[1] 唐晓珍[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品研究与开发》2017年第24期20-23,共4页Food Research and Development

基　　金：山东省自然科学基金(ZR2014CM035);山东省2016年度农业重大应用技术创新项目(2130106);国家科技支撑计划子课题(2012BAD33B07);泰安市科技发展项目(20113075)

摘　　要：以生姜渣为原料,对酶-化学法提取其中膳食纤维的工艺进行探究。考察α-淀粉酶添加量与NaOH用量、水解时间、水解温度对生姜渣中可溶性和不可溶性膳食纤维得率的影响,以可溶性膳食纤维得率为标准,通过单因素、正交试验优化出提取的最优工艺为:α-淀粉酶用量0.3%,NaOH用量2.0%,水解时间50 min,水解温度70℃,在此工艺条件下,生姜渣中可溶性膳食纤维得率28.58%、不溶性膳食纤维得率66.21%。The extracted technology of ginger dietary fiber from ginger residue. Study on the extraction technol-ogy of ginger dietary fiber from ginger residue by enzymatic-alkaline hydrolysis. The effects ofα-amylase con-centration,NaOH concentration,NaOH hydrolyzing time,NaOH hydrolyzing temperature on the extraction rate of soluble dietary fiber and insoluble dietary fiber were investigated.The extraction conditions were optimized by orthogonal and single factor experiment. The optimum extraction condition was that：α-amylase concentration 0.3%,NaOH concentration 2.0%,NaOH hydrolyzing time 50 min,NaOH hydrolyzing temperature 70℃. The extraction yield of soluble dietary fiber was 28.58%. insoluble dietary fiber was 66.21%.

关 键 词：生姜渣 膳食纤维 提取 酶-化学法 

分 类 号：TS209[轻工技术与工程—食品科学]