酶法改性提取黑豆皮可溶性膳食纤维及性质的研究  

Research of Enzymatic Modification on the Extraction and Properties of Soluble Dietary Fiber from Black Bean Hulls

作　　者：沈蒙[1] 康子悦 葛云飞[1] 夏甜天 宁冬雪 寇芳[1] 王维浩[2] 王金满[3] 曹龙奎[1,2] SHEN Meng;KANG Zi-yue;GE Yun-fei;XIA Tian-tian;NING Dong-xue;KOU Fang;WANG Wei-hao;WANG Jin-man;CAO Long-kui(College of Food Science,Heilongjiang Bayi Agricultural University;Heilongjiang Farm Produce Processing Development Center;Heilongjiang Bayi Agricultural University,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院 [2]黑龙江八一农垦大学食品学院国家杂粮工程技术研究中心 [3]黑龙江八一农垦大学,大庆163319

出　　处：《天然产物研究与开发》2018年第6期1046-1053,1084,共9页Natural Product Research and Development

基　　金：国家重点研发计划(2017YFD0401203);黑龙江省农垦总局科技项目(HNK135-05-02);中央引导地方科技发展专项资金项目(ZY16C07);黑龙江省杂粮现代农业产业技术协同创新体系"品质改良与深加工"岗位

摘　　要：以黑豆皮为实验原料,采用酶法对其进行改性,以提高可溶性膳食纤维(Soluble dietary fiber,SDF)的提取率,并利用响应面法优化酶法改性黑豆皮中可溶性膳食纤维的提取工艺条件。结果表明:提取的最优工艺为:酶(纤维素酶∶半纤维素酶=1∶2)的添加量为5%,p H值为4.6,温度为50℃,时间为3 h。SDF的提取率为14.90%。经验证实验得其接近理论值。研究发现改性后黑豆皮SDF的持水力和膨胀力分别提高3.71%,10.97%。通过扫描电镜图表明,改性后黑豆皮SDF较原始SDF的表面光滑,蜂窝状小孔较少,结构较分散,颗粒大小形状不一。本研究为黑豆皮高膳食纤维食品的开发及黑豆皮综合利用提供理论依据。In this experiment,black bean hulls were used as experimental materials and modified by enzymatic method to improve the extraction rate of soluble dietary fiber（ SDF） and the extraction process conditions of soluble dietary fiber from black bean hulls was optimized by response surface methodology. The results showed that the optimum conditions were as follows： the enzyme addition（ cellulase∶ hemicellulase = 1∶ 2） was 5%,the p H was 4. 6,the temperature was 50℃ and the time was 2 h. Under this condition,the yield of SDF was 14. 90% and this result is close to the theoretical value. The results showed that the water holding capacity and swelling force of enzymatic modified SDF were 3. 71% and10. 97%,respectively. Scanning electron microscopy shows that the particle surface of enzymatic modified SDF was rougher,the alveolate pore was fewer,the structure was more concentrated and the particle size and shape were more uniform than original SDF. This study provides some theoretical guidance for the development of high-dietary fiber food and the comprehensive utilization of black bean hull.

关 键 词：黑豆皮 可溶性膳食纤维 响应面法 物化特性 超显微结构 

分 类 号：TS209[轻工技术与工程—食品科学] R91[轻工技术与工程—食品科学与工程]