大豆皮可溶性膳食纤维的酶法制备及其理化特性评价  

Enzymatic Preparation of Soluble Dietary Fiber from Soybean Hull and Evaluation of the Physicochemical Properties

作　　者：赵伟[1] ZHAO Wei(Jilin Economic Management Cadre College,Changchun 130012,Jilin,China)

机构地区：[1]吉林省经济管理干部学院,吉林长春130012

出　　处：《食品研究与开发》2023年第5期165-170,共6页Food Research and Development

摘　　要：以大豆皮为原料,采用纤维素酶联合半纤维素酶制备大豆皮可溶性膳食纤维(soluble dietary fiber,SDF),通过单因素及响应面试验设计,以大豆皮SDF得率为考察指标,优化其酶解工艺,并测定其持水力、膨胀力及持油力。结果表明,大豆皮SDF最优酶解工艺为料液比1∶20(g/mL)、酶添加量0.85%、酶解时间5 h、酶解温度45℃、酶解pH4.6,该条件下大豆皮SDF得率为12.17%,制备的大豆皮SDF具有良好的持水力、膨胀力及持油力。Soluble dietary fiber(SDF)was prepared with soybean hull via cellulase and hemicellulase. Single factor test and response surface design were used to optimize the enzymatic preparation process with the yield of SDF as evaluation index. Then,the water-holding capacity,swelling capacity,and oil-holding capacity of the yielded SDF were measured. The optimum enzymatic hydrolysis process was as follows:solid-liquid ratio of1 ∶ 20(g/mL),enzyme addition of 0.85%,enzymatic hydrolysis time of 5 h,temperature of 45 ℃,and pH4.6.Under these conditions,the yield of SDF stood at 12.17%. The prepared SDF has strong water-holding capacity,swelling capacity,and oil-holding capacity.

关 键 词：大豆皮 可溶性膳食纤维 酶解 得率 理化特性 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]