高膳食纤维油橄榄果渣糊酶解工艺优化  

Optimization of Enzymatic Hydrolysis Process of Olive Residue Paste with High Dietary Fiber

作　　者：刘青林 陈茜 姜虹宇 王国庆 梅灵霞 古小露 LIU Qinglin;CHEN Xi;JIANG Hongyu;WANG Guoqing;MEI Lingxia;GU Xiaolu(School of Biological and Chemical Engineering,Chongqing University of Education,Chongqing 400067,China;Collaborative Innovation Center for Lipid Resources and Children's Daily Chemistry,Chongqing University of Education,Chongqing 400067,China)

机构地区：[1]重庆第二师范学院生物与化学工程学院,重庆400067 [2]重庆第二师范学院脂质资源与儿童日化协同创新中心,重庆400067

出　　处：《食品研究与开发》2024年第16期130-136,共7页Food Research and Development

基　　金：重庆市教育委员会科学技术研究项目(KJQN202101616);重庆第二师范学院校级科研项目(KY202119C);重庆第二师范学院大学生科研项目(KY20230045);重庆第二师范学院“启智”众创空间大学生创新创业孵化项目(ZC202212、ZC202213);重庆第二师范学院大学生创新创业训练计划项目(S202214388019)。

摘　　要：利用纤维素酶对油橄榄果渣糊进行酶解,以提高果渣糊的可溶性膳食纤维(soluble dietary fiber,SDF)含量。以SDF含量和模糊数学感官评分为评价指标,采用单因素试验和响应面试验对酶解工艺进行优化,探讨纤维素酶添加量、酶解温度、酶解时间、酶解pH值对油橄榄果渣糊的影响,并采用Box-Behnken试验设计优化酶解工艺。结果表明,在纤维素酶添加量0.42%、酶解温度41℃、酶解时间30 min、酶解pH4.5条件下,得到可溶性膳食纤维含量最多、模糊数学感官评分最高,分别为0.132 g和88.5。Cellulase was used to hydrolyze olive residue to increase the soluble dietary fiber(SDF)in the residue.With the soluble dietary fiber(SDF)content and fuzzy mathematical sensory score of the meal replacement paste prepared from olive residue as evaluation indexes,single factor and response surface tests were carried out to optimize the enzymatic hydrolysis conditions including the cellulase addition amount,temperature,time,and pH of enzymatic hydrolysis by the Box-Behnken design.The results showed that the product obtained by enzymatic hydrolysis with 0.42%cellulase at 41℃and pH4.5 for 30 min had the highest soluble dietary fiber content and fuzzy mathematical sensory score,which were 0.132 g and 88.5,respectively.

关 键 词：油橄榄果渣糊 可溶性膳食纤维 酶解 工艺优化 模糊数学感官评分 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]