超临界CO_(2)体系辅助酶-超声技术从酱油渣中制备可溶性膳食纤维  

Preparation of Soluble Dietary Fiber Soy Sauce Residue Using Supercritical CO_(2)System Aided by Enzyme-ultrasonic Technology

作　　者：刘思雨[1] Liu Siyu(School of Chemistry,South China Normal University,Guangdong,510000)

机构地区：[1]华南师范大学化学学院,广东510000

出　　处：《当代化工研究》2024年第21期188-190,共3页Modern Chemical Research

摘　　要：采用超临界CO_(2)体系萃取酱油渣中油脂,利用脱脂后的酱油渣制备可溶性膳食纤维,探究超声技术、酶解技术、酶-超声联合技术对制备脱脂后酱油渣可溶性膳食纤维(SDF)得率的影响,最后使得酱油渣中的蛋白质得到富集。以可溶性膳食纤维得率为指标,采用单因素试验及正交试验优化工艺参数,在优化条件下酱油渣中油脂脱除率约为80%,SDF得率为9.11%。The supercritical CO_(2)system was used to extract the fat from the soy sauce residue.The degreased soy sauce residue was used to prepare soluble dietary fiber.The effects of the ultrasonic technology,enzymatic hydrolysis technology,and enzyme-ultrasonic technology on the yield of soluble dietary fiber(SDF)from soy sauce residue were investigated,and the protein in the residue was enriched.Taking the yield of SDF as an index,the single-factor test and orthogonal experiment were used to optimize the process parameters,the oil removal rate was 80%,and the yield of SDF was 9.11%under the optimal conditions.

关 键 词：酱油渣 超临界CO_(2)萃取 酶-超声处理 可溶性膳食纤维 

分 类 号：TQ[化学工程]