摘要
以红皮黄心红薯为原料,采用酶碱结合法制备膳食纤维,通过单因素和正交试验对制备工艺进行优化,并对所得膳食纤维产品进行分析。结果表明,酶解工艺中各种酶的最适用量分别为:脂肪酶0.5%,混合酶(中温α淀粉酶和糖化酶)0.6%,木瓜蛋白酶0.2%;碱解工艺的最佳条件为:p H 8.5,温度60℃,碱解时间1.5 h。在最优条件下,红薯膳食纤维得率可达66.31%,其中膳食纤维含量从原料中的24.21%提升至可溶膳食纤维产品中的83.74%,产品膨胀力为6.23 m L/g,持水力为9.33 g/g,持油力为3.96 g/g,功能特性优良。
In order to develop an optimal preparation procedure of dietary fiber from sweet potato that was red picea yellow heart by combined technology of enzymolysis with alkaline hydrolysis, single factor and orthogonal array design experiments were carried out and the properties of dietary fiber product were studied. The results showed that the optimum preparation procedure was based on enzymolysis with addition of lipase of 0.5%, mixing enzyme （ oL-maylase and glucoamylase ） dose of 0.6%, papain of 0.2% alkaline hydrolysis for 1.5 h at 60~Cwith pH 8.5. Under such conditions, the yield of dietary fiber could reach 66.31%, the contents of dietarY fiber could increase from 24.21% in the raw materials to 83.74% in the soluble product. The swelling capacity, water holding capacity and oil holding capacity of dietary fiber product was 6.23 mL/g, 9.33 g/g and 3.96 g/g respectively, the functional properties were good.
出处
《广东农业科学》
CAS
2015年第17期82-89,共8页
Guangdong Agricultural Sciences
基金
广东省战略新心产业核心技术攻关项目(2012A080800016)
关键词
红薯
膳食纤维
酶碱结合法
sweet potato
dietary fiber
combined technology of enzymolysis with alkaline hydrolysis
