乙醇-过氧化氢纤维素酶提取甜菜膳食纤维工艺的研究

Study on the Extraction Technology of Beet Dietary Fiber by Ethanol-Hydrogen Peroxide and Cellulase

以甜菜干粕为原料,用乙醇和过氧化氢提取膳食纤维。分别以甜菜膳食纤维的膨胀力和持水力为评价指标,最佳提取工艺条件:乙醇体积分数65%,过氧化氢体积分数7%,水浴温度35℃,水浴时间75 min。在此条件下可以提高甜菜膳食纤维的膨胀力2.52%,提高持水力3.14%。用纤维素酶改性甜菜膳食纤维,分别以甜菜膳食纤维的膨胀力和持水力为评价指标,得到两种最佳改性条件:一是在酶用量600μL,反应温度60℃,pH 5.5,反应55 min条件下处理,可以提高甜菜膳食纤维的膨胀力13.8%;二是在酶用量600μL,反应温度55℃,pH 5.5,反应65 min条件下处理,可以提高甜菜膳食纤维的持水力19.7%。

Dietary fiber was extracted from dried beet dregs by using ethanol-hydrogen peroxide.Taking the swelling capacity and water holding capacity of beet dietary fibers as evaluating indexes,the optimum condition of extraction was as follows： ethanol concentration 65%,hygrogen peroxide concentration 7%,extraction temperature 35 ℃,extraction time 75 min.Through the process of extraction in the optimum condition,the swelling capacity and water holding capacity were increased by 2.52% and 3.14% respectively.On the other hand,cellulase may also modify beet dietary fibers to improve their swelling capacity and water holding capacity.Two optimum conditions were found.The best condition to improve the swelling capacity was to add 600 μL enzyme and modify beet dietary fibers at 60 ℃,pH 5.5 for 55 min and under this condition the swelling capacity were increased by 13.8%.While the optimum condition to improve the water holding capacity was to add 600 μL enzyme and modify beet dietary fibers at 55 ℃,pH 5.5 for 65 min and under this condition the water holding capacity were increased by 19.7%.