超声结合酶法提取花生粕中水溶性膳食纤维及其功能性研究

Research on Ultrasonic-enzymatic Extraction and Functionality of Water-soluble Dietary Fiber of Peanut Meal

以花生粕为原料,采用超声水提法和超声结合酶法提取花生粕中水溶性膳食纤维,探讨了料液比、超声时间、超声功率、加酶量等对提取率的影响,通过正交试验优化工艺条件,并对其功能性进行研究。结果表明,超声水提取最佳工艺条件为料液比1∶30 g/mL,超声时间25 min,超声功率150 W,花生粕中水溶性膳食纤维提取率最高为12.56%;超声结合酶法提取最佳工艺条件为料液比1∶25 g/mL,超声时间15 min,加酶量2%,超声功率175 W,花生粕中水溶性膳食纤维提取率为15.84%,比超声水提法提取率提高了26.11%。花生粕中水溶性膳食纤维对·O2-自由基均表现出较强的清除能力,其IC50为0.33 mg/mL;花生粕中水溶性膳食纤维的持水力为404%,膨胀力为2.70 mL/g。

In this paper, ultrasonic water and ultrasonic-enzymatic extracting methods were used to extract water-soluble dietary fiber of peanut meal, which was used as material. The effects of solid/liquid ratio, ultrasonic time, ultrasonic power and enzyme quantity on extracted rate were discussed. Orthogonal test was used to optimized extracting conditions and research its functionality. The results showed that the optimal extracting conditions were as follows. Solid/liquid ratio was 1∶30 g/mL, ultrasonic time was 25 min, ultrasonic power was 150 W, the highest extracted rate of water-soluble dietary fiber of peanut meal was 12.56 %. The optimal extracting conditions of ultrasonic-enzymatic method were solid/liquid ratio 1∶25 g/mL, ultrasonic 15 min, 2%enzyme, 175 W. Extracted rate of water-soluble dietary fiber of ginger was 15.84 %, higher than ultrasonic water extracting method, 26.11%. Water-soluble dietary fiber of peanut meal was characterized by higher ability to scavenge·O2-. IC50 of both was 0.33 mg/mL respectively. Retention ability of soluble dietary fiber of peanut meal was 404 %, expansibility was 2.70 mL/g.