摘要
以脱脂韭菜籽粉为原料,通过酶法-化学结合法来提取膳食纤维。在单因素试验基础上,通过正交试验得到最佳提取条件。可溶性膳食纤维的最佳提取条件为:在α-淀粉酶的添加量为2.5%,处理的温度为60℃,处理的pH为6.5,水解时间为40 min条件下,可溶性膳食纤维粗品提取率可达10.56%;剩余残渣利用碱解的方法提取不可溶性膳食纤维,最佳提取条件为:在碱液质量浓度为0.06 g/mL,碱解时间为50 min,碱解温度为50℃,料液比1∶12(g/mL)时,不可溶性膳食纤维粗品提取率可达15.38%。
A new technology for the preparation of dietary fiber based on enzymatic and chemical combination was developed using defatted Chinese chive seed powder as the raw material. Through orthogonal experiment design based on single factor experiment, the best condition of soluble dietary fiber＇s extraction was as follow： a-amylase concentration was 2.5%, reaction time was 40 min at 60 ℃ and pH value was 6.5, the extraction rate of soluble dietary fiber was up to 10.56%. The optimum condition of alkali soluble dietary fiber＇s extraction was that： alkali concentration was 0.06 g/mL, reaction time was 50 min at 50 ℃, the ratio of liquid and solid was 1 ： 12 （g/mL）, the extraction rate of soluble dietary fiber was up to 15.38%.
出处
《食品工业》
北大核心
2014年第8期59-63,共5页
The Food Industry
基金
河南省科技计划重点科技攻关项目(132102210192)
河南省教育厅科学技术重点研究项目(14A550003)
平顶山市农农业科学院合作项目(20121220)
关键词
韭菜籽
膳食纤维
Α-淀粉酶
正交试验
leek seeds
dietary fiber
a-amylase
orthogonal experiment
