摘要
为增加豆渣的附加值,研究豆渣中膳食纤维的酶水解提取工艺。通过超声波辅助脱脂、木瓜蛋白酶脱蛋白、单因素试验和正交试验相结合,详细探讨木瓜蛋白酶用量、酶解温度、酶解时间和溶液pH值对总膳食纤维提取率的影响。结果表明,最佳提取工艺为:木瓜蛋白酶用量0.3%、酶解温度50℃、酶解时间90 min、pH值5.0。在此条件下,总膳食纤维产率为62.6%。
The extraction of dietary fiber by enzymatic hydrolysis method was studied in order to increase the added value of soybean residues.First,soybean residues were degreased through the ultrasound-assisted,and then deproteinized with papain,finally the single-factor experiments and orthogonal test were combined to discuss the amount of papain,hydrolysis temperature,hydrolysis time and the solution pH on the influence of the total extraction rate of dietary fiber.The results indicate that the optimum extraction technology as follows： papain amount 0.3 %,digestion temperature 50 ℃,hydrolysis time 90 min,pH value 5.0.Under these conditions,the total dietary fiber yield was 62.6 %.
出处
《食品研究与开发》
CAS
北大核心
2010年第11期12-15,共4页
Food Research and Development
基金
国家自然科学基金(30760137)
关键词
大豆豆渣
膳食纤维
酶水解
soybean residues
diet fiber
enzymatic hydrolysis
