摘要
以菠萝蜜种子为研究对象,采用超声辅助碱法提取可溶性膳食纤维。在单因素试验的基础上,以液料比、浸提液pH值、超声时间、超声温度为影响因素,以可溶性膳食纤维得率为响应值,采用响应面法优化菠萝蜜种子可溶性膳食纤维的提取条件。结果表明,最佳提取条件为:α-淀粉酶添加量0.50%,料液比1∶14 (g/mL),浸提液pH值为12,超声时间30 min,超声温度50℃,可溶性膳食纤维得率达12.43%。在此条件下制备和处理得到的菠萝蜜种子可溶性膳食纤维粉的膨胀力为6.03 mL/g、持水力为3.21 g/g、持油力为2.16 g/g,表明此可溶性膳食纤维具有较好的膨胀力、持水力及持油力。
The soluble dietary fiber was extracted from jackfruit seeds by ultrasonic assisted alkali method.On the basis of single factor experiment,the extraction conditions of soluble dietary fiber from jackfruit seeds were optimized by response surface methodology with the ratio of liquid to material,pH of extract,ultrasonic time,and ultrasonic temperature as the influencing factors,and the yield of soluble dietary fiber as the response value.The results indicate that the optimal extraction conditions are:α-The addition amount of amylase is 0.50%,the solid-liquid ratio is 1∶14 g/mL,the pH of the extraction solution is 12,the ultrasound time is 30 minutes,the ultrasound temperature is 50℃,and the yield of soluble dietary fiber reaches 12.43%.The swelling power,water holding capacity and oil holding capacity of jackfruit seed soluble dietary fiber powder prepared and treated under these conditions were 6.03 mL/g,3.21 g/g and 2.16 g/g respectively.The swelling power,water holding capacity and oil holding capacity of this soluble dietary fiber were good.
作者
刘钊
周雪丽
LIU Zhao;ZHOU Xueli(School of Food and Pharmaceutical Engineering,Zhaoqing University,Guangdong Zhaoqing 526061,China)
出处
《食品工程》
2024年第3期51-55,75,共6页
Food Engineering
基金
肇庆市科技创新指导类项目(项目编号:2022040303002)。
关键词
菠萝蜜
超声波
碱法提取
可溶性膳食纤维
理化特性
jackfruit seed
ultrasound assisted alkaline method
soluble dietary fiber
physicochemical property
