甘薯膳食纤维酶法改性及其特性研究  

Enzymatic Modification of Dietary Fiber from Sweet Potato and Its Properties

作　　者：刘映萍 常庆 吴志霜 LIU Ying-ping;CHANG Qing;WU Zhi-shuang(School of Public Health,Kunming Medical University,Kunming 650500,China)

机构地区：[1]昆明医科大学公共卫生学院,昆明650500

出　　处：《中国食物与营养》2021年第9期42-47,共6页Food and Nutrition in China

基　　金：云南公共卫生与疾病防控协同创新中心重点项目(项目编号:2016YNPHXT08)。

摘　　要：采用纤维素酶和木聚糖酶相结合,对甘薯膳食纤维进行改性研究。通过单因素试验和正交试验优化甘薯膳食纤维酶法改性工艺条件,并对改性前后膳食纤维的理化特性和抗氧化活性进行分析研究。结果表明:甘薯膳食纤维酶法改性中,纤维素酶最适添加量1.2%,木聚糖酶最适添加量1.6%,最佳酶解时间30 min,最适料液比1∶11,获得的可溶性膳食纤维得率为8.84%。与天然膳食纤维相比,改性后的甘薯膳食纤维持油力上升,膨胀力和持水力下降(P<0.05)。同时,酶法改性显著提高了甘薯膳食纤维对DPPH的清除能力,增强了甘薯膳食纤维的功能特性。The modification of sweet potato dietary fiber by cellulase and xylanase was studied.The enzymatic modification process of sweet potato dietary fiber was optimized by single factor test and orthogonal test,and the physicochemical properties and antioxidant activity of dietary fiber were analyzed.The results showed that the optimal process parameters of the modification process were the optimum addition of cellulase 1.2%,the optimum addition of xylanase 1.6%,the enzymatic hydrolysis time 30 min,the solid to liquid ratio 1∶11.Under these conditions,the yield of dietary fiber from sweet potato was 8.84%.Compared with natural dietary fiber,the oil-holding capacity of modified sweet potato dietary fiber increased,the swelling capacity and water-holding capacity decreased(P<0.05).Scavenging ability to DPPH of the modified sweet potato dietary fiber is higher.The modification of cellulose and xylanase enhance functional characteristics of dietary fiber from sweet potato.

关 键 词：甘薯 膳食纤维 改性工艺 理化特性 抗氧化活性 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]