摘要
以红平菇干子实体为原料,采用正交设计法,用酶法研究了红平菇膳食纤维的提取工艺条件,筛选出红平菇不同酶浓度、时间、温度和液料比的最佳工艺条件,提取红平菇膳食纤维。最佳工艺参数为水解温度为60℃,液料比为12:1(mL/g),水解时间2h,木瓜蛋白酶液浓度3%,便可得60%左右的膳食纤维产品。产品色泽浅,易漂白,无异味。
The dry fruiting body ofPleurotus djamor （Rumph. ex Fr.） Boedijn was useded as material to study the process parameters of extracting the dietary fiber by enzymic hydrolysis. The extraction process with different concentration of enzymic ,time,temperature and the ratio of liquid to solid were optimized using an orthogonal design.The optimum conditions of enzymic hydrolysis were： hydrolysis temperature 60 ℃, the ratio of liquid to solid 12： 1（mL/g）, hydrolysis time 2 h ,3 % papaya of neutal protease. About 60 % of dietary fiber product was obtained. The products was light, easy to bleach and no odor.
出处
《食品研究与开发》
CAS
北大核心
2008年第7期137-140,共4页
Food Research and Development
基金
西南科技大学青年基金(编号:07zx3124)
关键词
红平菇
膳食纤维
提取
木瓜蛋白酶
Pleurotus djamor （Rumph. ex Fr.） Boedijn
dietary fiber
extracting
papaya of neutal protease
