香菇柄膳食纤维酶法改性及功能特性研究

Study on enzymic modification and functional characteristics of Lentinus edodes dietary fiber

通过单因素和正交试验,得到香菇柄膳食纤维酶法改性的最佳工艺条件为：香菇柄粉碎度180-250μm,纤维素酶添加量0.9%,酶解时间4.5 h,酶解温度50℃,pH值4.5,液固比25∶1,香菇柄中可溶性膳食纤维（Soluble dietary fibre,SDF）溶出量每100g为10.15 g。在此条件下获得的香菇柄膳食纤维为淡黄色的粉末状,粒度均匀,无特殊性气味,是较理想的膳食纤维。同时研究了香菇柄改性膳食纤维的功能特性,结果表明,其结合水力为5.88 g/g,膨胀力为7.521 mL/g,持油力为2.21 g/g,粘度为5.70 mPa.S。

This experiment studied the technological conditions of enzymic modification of Lentinus edodes dietary fiber.By single-factor experiment and orthogonal experiment,the optimal technological conditions was founded as follows： comminution degree 180~250 μm,cellulase enzyme dosage 0.9%,enzymolysis time 4.5 h,enzymolysis temperature 50℃,pH 4.5,water-material ratio 25∶1,and the dissolved quantity of soluble dietary fiber（SDF） was 10.15 g per 100 g.The Lentinus edodes dietary fiber obtained under these conditions was powder with yellowish color,uniform particle size and no special odor,and it was an ideal source of dietary fiber.In the meantime,the functional properties of Lentinus edodes dietary fiber was studied,the result showed that its water-keeping power was 5.88 g/g,its swelling power was 7.521 mL/g and its oil-keeping power was 2.21 g/g,its viscosity was 5.70 mPa·S.