超声辅助复合酶法提取板栗仁中可溶性膳食纤维工艺优化及其结构表征  

Optimization of Ultrasonic-assisted Composite Enzyme Extraction Process for Soluble Dietary Fiber in Chestnut Kernels and Its Structural Characterization

作　　者：余祚庆 彭飞[1] 俞禧 杨越冬[1] YU Zuoqing;PENG Fei;YU Xi;YANG Yuedong(Hebei Key Laboratory of Active Components and Functions in Natural Products,Hebei Normal University of Science&Technology,Qinhuangdao Hebei,066004,China)

机构地区：[1]河北省天然产物活性成分与功能重点实验室,河北科技师范学院,河北秦皇岛,066004

出　　处：《河北科技师范学院学报》2024年第1期48-54,61,共8页Journal of Hebei Normal University of Science & Technology

基　　金：国家自然科学基金委员会联合基金项目(项目编号:U22A20545)。

摘　　要：以燕山板栗为原料,采用超声辅助复合酶法提取板栗膳食纤维。通过单因素试验考察复合酶(m(α-淀粉酶)∶m(糖化酶)=4∶1)添加量、中性蛋白酶添加量和超声波处理时间对板栗膳食纤维得率的影响,设计响应面试验对酶解工艺中各影响因素进行优化,并采用扫描电镜、红外光谱和热质量分析对其结构进行表征。结果表明,以板栗的质量计量,超声辅助复合酶法提取膳食纤维最佳条件为:复合酶添加量为11%,中性蛋白酶添加量为4%,超声波处理时间15 min。在此条件下,板栗膳食纤维得率为22.22%。扫描电镜显示板栗膳食纤维呈现松散的片状或层状结构,表面具有较多的孔洞。红外光谱显示其具有膳食纤维的特征吸收峰。热质量分析板栗膳食纤维适合在400℃以下温度加工。超声辅助复合酶法能有效用于板栗中膳食纤维的提取。Taking Yanshan chestnut as the raw material,an ultrasonic-assisted composite enzyme method was employed to extract dietary fiber from chestnut.A single-factor experiment was conducted to study the effects of compound enzyme(m(α-amylase)∶m(saccharifying enzyme)=4∶1)addition,neutral protease addition,and ultrasonic treatment time on the extraction rate of dietary fiber from chestnut.A response test was designed to optimize the influencing factors in the enzymatic hydrolysis process.The structure was characterized by scanning electron microscopy,infrared spectroscopy and thermogravimetric analysis.The results showed that the optimal conditions for extracting dietary fiber with the measurement of chestnut quality and the ultrasound-assisted composite enzyme method were 11%of the composite enzyme addition,4%of the neutral protease addition,and 15 min of the ultrasound time,under which the extraction rate of dietary fiber from chestnuts was 22.22%.The scanning electron microscope showed that the dietary fiber of chestnut presented a loose sheet-like or layered structure with many pores on the surface.The infrared spectrum showed that it featured absorption peaks of dietary fiber.Thermogravimetric analysis showed that chestnut dietary fiber was suitable for processing at temperatures below 400℃.The ultrasound-assisted composite enzyme method could effectively extract dietary fiber from chestnuts.

关 键 词：板栗 膳食纤维 提取工艺 超声辅助复合酶法 结构表征 

分 类 号：TS209[轻工技术与工程—食品科学]