酶法提取芦笋皮中高活性膳食纤维的研究  

Extraction of high activity dietary fiber from asparagus peel by enzyme

作　　者：冯翠萍[1] 庞候英 常明昌[1] 张信号[1] 

机构地区：[1]山西农业大学食品科学与工程学院,太谷030801 [2]山西省畜牧兽医学校,太原030000

出　　处：《农业工程学报》2004年第3期188-191,共4页Transactions of the Chinese Society of Agricultural Engineering

基　　金：山西省青年科技基金研究项目(20021039);山西农业大学科技创新基金项目(200003)

摘　　要：以芦笋皮为原料,采用酶法水解制备高活性膳食纤维。试验结果表明:用0.54%的脂肪酶(100U/mg)、0.80%的淀粉酶(25U/mg)和0.80%的糖化酶(20U/mg)、1.20%的蛋白酶(100U/mg)可提取出高活性的膳食纤维。所得膳食纤维纯度高,总膳食纤维含量达83.08%,其中水溶性膳食纤维17.02%,不溶性膳食纤维66.06%。而且生理活性好,持水性和溶胀性分别为886%和4.5mL/g。Asparagus peel as raw materials, adopting enzyme hydrolysis method, extract the high active dietary fibre. Result indicated that, the high active dietary fibre could be extracted with 0.54% lipase(100 U/mg), (0.80%) amylase (25 (U/mg)) and saccharase (20 U/mg), 1.20% protease (100 U/mg). Quality of the dietary fibre was high, total content of dietary fibre was 83.08%, among them the soluble dietary febre accounted for (17.02%), the insoluble dietary fibre accounted for (66.06%). And the physiological activation was good, holding water capacity and swelling property were 886% and 4.5 mL/g respectively.

关 键 词：芦笋皮 膳食纤维 脂肪酶 淀粉酶 糖化酶 蛋白酶 持水性 溶胀性 

分 类 号：TS209[轻工技术与工程—食品科学]