江蓠残渣膳食纤维的酶法功能活化研究

Study on functional properties of dietary fiber from gracilaria residue with enzymatic activation

为了改善江蓠残渣膳食纤维的性能,采用纤维素酶和木聚糖酶对漂白后的江蓠残渣膳食纤维进行功能活化研究,筛选出了较佳的复合酶活化配方;采用扫描电镜研究了活化前后膳食纤维的表面结构。研究结果表明:45u/g纤维素酶和60u/g木聚糖酶复合酶处理膳食纤维可以使膳食纤维的可溶性膳食纤维含量(SDF)、持油能力(OBC)、膨胀力(SW)和持水力(WHC)分别增加29%、26%、15%和14%,活化后的江蓠残渣膳食纤维的膨胀力和持水力分别达到4.71mL/g和648%,功能性指标超过西方国家麸皮膳食纤维的标准(膨胀力4mL/g、持水力400%);通过扫描电镜观察发现,复合酶改性后的膳食纤维的表面结构变得蓬松,有孔隙结构出现,可能是其物理性能变好的原因。

In order to improve the functional properties of dietary fiber from gracilaria residue,the study on its functional activation was carried out with cellulase and xylanase treatment. The optimum enzyme formula had been chosen. The surface structure was also studied with scanning electron microscopy. The result showed that the content of soluble dietary fiber,oil binding capacity,swelling capacity and water holding capacity increased by 29% ,26%,15% and 14% respectively after activation with 45u/g cellulase and 60u/g xylanase. The swelling capacity and water holding capacity were up to 4.71mL/g and 648% respectively,which exceeded the standard of the western nations（4.00mL/g and 400% respectively）. The study of electron micrograph showed the surface of dietary fiber after activation became fluffy and porous ,and this may be the cause of the improvement of its physical properties.