红毛藻膳食纤维制备工艺优化  

Optimization of Preparation Processes of Dietary Fiber from Bangia fusco-purpurea

作　　者：董玉婷 马家乐 郑明静 王永兴[4] 朱艳冰[1,2,3] 杨远帆 姜泽东[1,2,3] 倪辉 李清彪[1,2,3] DONG Yuting;MA Jiale;ZHENG Mingjing;WANG Yongxing;ZHU Yanbing;YANG Yuanfan;JIANG Zedong;NI Hui;LI Qingbiao(College of Food and Biological Engineering,Jimei University,Xiamen 361021,Fujian,China;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen 361021,Fujian,China;Research Center of Food Biotechnology of Xiamen City,Xiamen 361021,Fujian,China;Zhangzhou Science and Technology Information Research Institute,Zhangzhou 363000,Fujian,China)

机构地区：[1]集美大学海洋食品与生物工程学院,福建厦门361021 [2]福建省食品微生物与酶工程重点实验室,福建厦门361021 [3]厦门市食品生物工程技术研究中心,福建厦门361021 [4]漳州市科技情报研究所,福建漳州363000

出　　处：《食品研究与开发》2024年第15期107-116,共10页Food Research and Development

基　　金：福建省科技重大专项专题项目(2020NZ012015);福建省自然科学基金面上项目(2021J01831);厦门市海洋与渔业发展专项资金项目(21CZP005HJ07)。

摘　　要：在传统酶法制备膳食纤维的工艺基础上,基于膳食纤维提取率、可溶性膳食纤维含量及不溶性膳食纤维持水力的差异,对红毛藻膳食纤维的制备工艺进行改进,旨在获得高品质红毛藻膳食纤维的制备工艺。通过4种不同制备工艺(酶法制备工艺、高速剪切分散辅助酶法制备工艺、乳杆菌发酵辅助酶法制备工艺、乳杆菌发酵-高剪切分散辅助酶法制备工艺)对红毛藻中膳食纤维进行提取,利用响应面法对提取工艺条件进行优化。结果表明,乳杆菌发酵-高剪切分散辅助酶法对红毛藻总膳食纤维具有最佳的提取率,较传统酶解法提高1.2倍。优化后的提取工艺条件为分散转速15 000 r/min、分散时间10 min、料液比1∶60(g/mL),此条件下制备的膳食纤维提取率为(50.32±1.23)%,可溶性膳食纤维含量为(12.04±0.45)%、不溶性膳食纤维持水力为(12.73±0.87)g/g。On the basis of traditional enzymatic preparation process of dietary fiber,the preparation process of dietary fiber of Bangia fusco-purpurea was improved based on the difference in the extraction rate of dietary fiber,content of soluble dietary fiber(SDF),and the water-holding capacity of insoluble dietary fiber(IDF),so as to obtain preparation process of high-quality dietary fiber of Bangia fusco-purpurea.Four preparation processes,including enzymatic preparation process,high-speed shear dispersion-assisted enzymatic preparation process,Lactobacillus fermentation-assisted enzymatic preparation process,and Lactobacillus fermentation&high-speed shear dispersion-assisted enzymatic preparation process,were applied to extract dietary fiber of Bangia fusco-purpurea.The response surface method was used to optimize the extraction conditions.The results showed that Lactobacillus fermentation&high-speed shear dispersion-assisted enzymatic preparation process achieved the best extraction rate of the total dietary fiber of Bangia fusco-purpurea,which was 1.2 times higher than that of traditional enzymatic preparation.The optimized preparation process parameters were a dispersion speed of 15000 r/min,a dispersion time of 10 min,and a liquid-to-material ratio of 1∶60(g/mL).The extraction rate of dietary fiber,the content of SDF,and the water-holding capacity of IDF under the condition were(50.32±1.23)%,(12.04±0.45)%,and(12.73±0.87)g/g respectively.

关 键 词：红毛藻 膳食纤维 制备工艺 高剪切分散 持水力 

分 类 号：TS205[轻工技术与工程—食品科学]