酶碱法提取春笋膳食纤维及其功能特性研究  

Study on Extraction of Spring Bamboo Dietary Fiber by Enzyme and Alkali Method and Its Functional Properties

作　　者：吴丽萍[1] 陶芹 吴蕊 盛雪荣 陈婉婷 陈佳钰 WU Li-ping;TAO Qin;WU Rui(Life and Environmental Science College,Huangshan University,Huangshan,Anhui 245041)

机构地区：[1]黄山学院生命与环境科学学院,安徽黄山245041

出　　处：《安徽农业科学》2020年第10期134-136,140,共4页Journal of Anhui Agricultural Sciences

基　　金：黄山学院校级科研项目(2015xkj009);安徽省高校自然科学项目(KJHS2015B12);省级大学生创新训练项目(201810375118);国家级大学生创新训练项目(201910375027)。

摘　　要：以春笋为原料,以水溶性膳食纤维(soluble dietary fiber,SDF)提取率为考察指标,采用酶法与碱法相结合的方式,通过单因素及正交试验设计,优化春笋膳食纤维提取工艺,并对春笋膳食纤维的功能特性进行研究。结果表明:酶碱法提取春笋膳食纤维最佳工艺为α-淀粉酶用量0.5%,木聚糖酶用量0.4%,NaOH浓度0.6%,碱解时间120 min,在此条件下春笋水溶性膳食纤维的提取率为12.70%,持水力为7.721 g/g,膨胀力为7.963 mL/g,持油力为3.368 g/g,对胆酸盐的吸附量为11.79 mg/g,亚硝酸钠的吸附量为39.87μg/g,具有良好的功能特性。In this paper,spring bamboo shoots were used as raw materials,and water-soluble dietary fiber(SDF)was used as an indicator.Through single factor and orthogonal test design,the combination of enzymatic method and alkali method was used to optimize the extraction process of spring bamboo shoot dietary fiber.Functional characteristics were studied.The results showed that the optimum process for extracting spring bamboo dietary fiber by enzyme and alkali method was 0.5%α-amylase,0.4%xylanase,0.6%NaOH,and 120 min alkaline solution.Under those conditions,the extraction rate of water-soluble dietary fiber of spring bamboo shoots was 12.70%,the water holding capacity was 7.721 g/g,the expansion force was 7.963 mL/g,the oil holding capacity was 3.368 g/g,the adsorption amount of cholate was 11.79 mg/g,and the adsorption amount of sodium nitrite was 39.87μg/g.The product had good functional properties.

关 键 词：春笋 膳食纤维 酶碱法 功能特性 

分 类 号：TS201[轻工技术与工程—食品科学]