酶法提取蓝莓果渣非水溶性膳食纤维工艺研究  

Study on Enzymatic Extraction of Insoluble Dietary Fiber from Blueberry Residue

作　　者：高鲲[1] 梁文珍[1] 贾金辉[1] 柴虹宇[1] GAO Kun;LIANG Wenzhen;JIA Jinhui;CHAI Hongyu(Liaoning Agricultural Technical College,Yingkou 115009,China)

机构地区：[1]辽宁农业职业技术学院,辽宁营口115009

出　　处：《辽宁农业职业技术学院学报》2021年第5期10-13,17,共5页Journal of Liaoning Agricultural Technical College

基　　金：辽宁农业职业技术学院2019年科研立项(lnz201908)。

摘　　要：以蓝莓果渣为原料,开展双酶法提取非水溶性膳食纤维及其性质研究,采用双酶法提取的非水溶性膳食纤维,通过单因素试验和正交试验对提取条件进行优化,确定最优提取条件为碱性蛋白酶浓度0.4%、碱性蛋白酶酶解pH值为8、α-淀粉酶浓度0.5%、α-淀粉酶酶解pH值为6;持水力为25.86±0.54 g/g,持油力为5.21±0.28 g/g,膨胀力为9.38±0.47 mL/g。Taking blueberry residue as raw material,the extraction of insoluble dietary fiber by double enzyme hydrolysis and its properties were studied.The extraction conditions of insoluble dietary fiber by double enzyme hydrolysis were optimized by single factor test and orthogonal test.The optimal extraction conditions were as follows:alkaline protease concentration was 0.4%,pH value of alkaline protease hydrolysis was 8,α-amylase concentration was 0.5%,pH value ofα-amylase hydrolysis was 6,water holding capacity was 25.86±0.54 g/g,oil-holding capacity was 5.21±0.28 g/g,and expansion capacity was 9.38±0.47 mL/g.

关 键 词：蓝莓果渣 酶法 提取 膳食纤维 

分 类 号：TS209[轻工技术与工程—食品科学]