淀粉酶法提高马铃薯渣不溶性膳食纤维质量分数  

Optimization of enzymatic removal insoluble dietary fiber of potato starch

作　　者：岳晓霞[1] 张根生[1] 葛英亮 常虹[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076 [2]哈尔滨学院工学院,哈尔滨150086

出　　处：《哈尔滨商业大学学报（自然科学版）》2017年第3期307-313,共7页Journal of Harbin University of Commerce：Natural Sciences Edition

基　　金：黑龙江省教育厅科学技术研究项目(12531158)

摘　　要：以马铃薯渣为主要原料,采用淀粉酶酶解去除马铃薯渣中可酶解碳水化合物,提高马铃薯渣不溶性膳食纤维的质量分数.通过单因素和响应曲面优化试验,以不溶性膳食纤维质量分数为指标,确定了耐热α-淀粉酶去除马铃薯不溶性膳食纤维中淀粉的最佳条件.结果表明,耐热α-淀粉酶解最佳条件为底物百分含量2.3%,酶添加量26.1 U/g,酶解时间70 min、酶解温度90℃、pH=6,在此条件下不溶性膳食纤维质量分数可达53.29%.Potato pulp was used as the main raw material,and the enzymatic hydrolysis of potato was used to remove the carbohydrate and to improve the purity of insoluble dietary fiber of potato pulp.The single factors test and the response surface optimization experiment were performed and the purity of insoluble dietary fiber was chosen as the indicators.The optimum formula was carried out according to the heat resistance of alpha amylase to remove the purity of insoluble dietary fiber of potato pulp.The results showed that the optimum conditions were as follows：the heat resistance of alpha amylase：substrate concentration 2.3%,enzyme concentration 26.1 U/g,enzymatic temperature 90 ℃,pH = 6,enzymatic time 60 min.Purity of insoluble dietary fiber was 53.29% under the conditions.

关 键 词：马铃薯渣 膳食纤维 Α-淀粉酶 淀粉去除率 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]