酶法提取薇菜不溶性膳食纤维工艺研究  

Process Optimization on Enzyme Extraction of Insoluble Diatary Fiber in Osmunda japonica

作　　者：李刚凤 王锡念 闫莉莉 谭沙 高健强 朱苗 LI Gangfeng;WANG Xinian;YAN LiU;TAN-Sha;GAO Jianqiang;ZHU Miao(College of Biology ＆ Agro-forestry Engineering Tongren University（Tongren 554300;College of Food Science ＆ Technology,Shanghai Ocean University（Shanghai 201306)

机构地区：[1]铜仁学院材料与化学工程学院,铜仁554300 [2]上海海洋大学食品学院,上海201306

出　　处：《食品工业》2018年第7期67-71,共5页The Food Industry

基　　金：贵州省科技厅联合基金项目(黔科合L H字[2014]7477);贵州省教育厅大学生创新创业训练中心项目(2016SJDCZX001);梵净山主要经济植物种质基地建设及其开发利用研究(黔教合重大专项字[2012]018号)

摘　　要：采用四级薇菜干磨成粉为原料,研究酶法提取薇菜中不溶性膳食纤维的工艺优化,为合理利用薇菜资源提供参考依据。采用α-淀粉酶酶解薇菜干粉末,以薇菜不溶性膳食纤维提取率为评价指标,进行单因素试验及正交试验,得出薇菜不溶性膳食纤维的最佳工艺条件。结果表明,酶法提取薇菜不溶性膳食纤维的最佳提取条件为料液比1︰20 g/m L、柠檬酸缓冲溶液p H 5.8、α-淀粉酶浓度1.0%、酶解温度30℃、酶解时间4.5 h,在最优条件下薇菜不溶性膳食纤维提取率为74.28%。其持水力在8,12和24 h时分别为3.47,3.87和4.32 g/g;结合水力在2,4和6 h时分别为0.70,0.80和0.84 g。通过单因素正交试验,确定了影响酶法提取薇菜不溶性膳食纤维的主要因素,得出了提取薇菜不溶性膳食纤维的最佳工艺条件,最佳工艺条件下制备的薇菜不溶性膳食纤维的持水力和结合水力性能较好,并且可以为科研上的研究提供基础条件,以及为以后的工业生产提供理论基础。The four stage grinding dry Osmunda japonica powder as raw material, study the optimization of insoluble dietary fiber in enzymatic extraction of Osmunda japonica. With α-amylase enzymolysis enzymatic hydrolysis Osmunda japonicapower, insoluble dietary fiber yield of Osmunda japonica as the evaluation index, carry through the single factor test and orthogonal test that is insoluble dietary fiber of Osmunda japonica, in order to obtain the optimum technological conditions. The results showed that the enzymatic optimal extraction conditions that was insoluble dietary fiber of Osmunda japonicawere liquid material ratio 1︰20 g/mL, citric acid buffer solution p H 5.8, α-amylase content 1.0%, enzyme temperature 30 ℃, the enzyme hydrolysis time 4.5 h, under the optimal conditions, insoluble dietary fiber yield was 74.28%. Its hydraulic power at 8, 12 and 24 h were 3.47, 3.87 and 4.32 g/g; Combined with hydraulic at 2, 4 and 6 h were 0.70, 0.80 and 0.84 g, respectively. Through the single factor and orthogonal experiment, the main factors affecting the extraction of insoluble dietary fiber were determined, and the optimum technological conditions for the extraction of insoluble dietary fiber were obtained. Preparation of Osmunda japonica optimum technological conditions of insoluble dietary fiber with hydraulic and combined with the hydraulic performance was better.

关 键 词：薇菜干 不溶性膳食纤维 酶法 最佳工艺条件 理化性质 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]