摘要
利用蔗渣为原料,对蔗渣中膳食纤维的酶法制备工艺进行试验研究。通过单因素试验、正交试验和极差分析,得出最佳工艺条件。结果表明,在混合酶(α-淀粉酶与蛋白酶质量比为1∶3)用量0.3%、65℃处理90 min,脂肪酶用量0.4%、50℃处理60 min时,膳食纤维得率较高。该酶法工艺为蔗渣膳食纤维的制备提供参考。
The bagasse dietary fibre is a kind of natural sources of dietary fibre.Using bagasse as raw material to preparation of bagasse dietary fibre by enzymatic hydrolysis.Single factor test,orthogonal test and range analysis show that the best conditions for preparation bagasse dietary fibre were mixed enzyme（α-amylase： proteinase,1∶3） amount of 0.3 %,65 ℃,90 min for treatment.Lipase amount 0.4 %,50 ℃,60 min for treatment.This enzymatic method may provides an experimental basis for preparation of bagasse fiber.
出处
《食品研究与开发》
CAS
北大核心
2011年第11期7-10,共4页
Food Research and Development
关键词
蔗渣
膳食纤维
混合酶
脂肪酶
bagasse
dietary fibre
mixed enzyme
lipase
