漳州圣女果皮渣水不溶性膳食纤维提取工艺优化及理化性质测定

Optimization of extraction of water insoluble dietary fiber from Zhangzhou grape tomato's peel and its physicochemical properties

以漳州龙海圣女果为原料,利用酶法提取皮渣中的水不溶性膳食纤维(insoluble dietary fiber,IDF)。通过考察料液比,糖化酶的用量、温度、时间与蛋白酶的用量、温度、时间七个单因素对IDF得率的影响,以及进一步经响应面优化实验,得到最优提取工艺为:料液比1∶20 g/mL、糖化酶酶解温度65℃、酶解时间45 min、蛋白酶酶解时间60 min,此条件下IDF得率达59.4%。此外,测得所提IDF的持水力为8.62 g/g,持油力为2.43 g/g,膨胀力为5.06 mL/g;番茄红素含量为7.12 mg/100g;且在10～90μg/mL范围内IDF具有良好的羟自由基清除效果。

Grape tomatoes cultivated from Longhai,Zhangzhou was the raw material and the enzymatic method was used to extract water insoluble dietary fiber(IDF)from peels. The effect of seven single factors(solid-liquid ratio,the dosage,temperature,time of saccharifying enzyme and protease,respectively)on the yield of IDF was investigated. Besides,the response surface optimization was further applied. The results showed that the optimal extraction process was as follows :the solid-liquid ratio1 1 :20,the saccharifying enzyme digestion temperature 65 ℃,digestion time 45 min,and protease digestion time 60 min. Under these conditions,the IDF yield was 59.4%. In addition,the water holding capacity of the IDF was 8.62 g/g,oil holding capacity was 2.43 g/g,expansion force was 5.06 ml/g,and lycopene content was 7.12 mg/100 g. In addition,the IDF had good hydroxyl radical scavenging effect within range of 10 ~ 90 μg/mL.