离子液体EMImCl处理提高豆渣中水溶性膳食纤维的研究

Study on the increase of soluble dietary fiber in okara by ionic liquid EMImCl treatment

离子液体在食品物料的分离提取、分析及改性中的作用越来越得到重视和利用。本文利用纤维素在离子液体中解聚而促溶的原理,以富含水不溶性膳食纤维的食物残渣豆渣为原料,在单因素实验研究的基础上,依据Box Behnken Design(BBD)设计的响应曲面实验,以处理温度、处理时间、料液比为考察因素,以豆渣中水溶性膳食纤维的含量为响应值,优化了氯化1-乙基-3-甲基咪唑(EMImCl)离子液体处理的工艺参数。结果表明,当处理温度为76.4℃、处理时间为12h、料液比为1∶15g/m L时,处理效果最佳,豆渣中水溶性膳食纤维的含量可提高到11.6g/100g,远高于原始豆渣中的6.0g/100g。方差分析表明,处理温度和处理时间对SDF的含量影响极显著,而料液比的影响不显著。实测数据与预测数据之间差异不显著表明建立的回归模型准确可靠。

The application of ionic liquids（IL） in separation,extraction,analysis and modification of food ingredients has gained considerable attention recently. Ionic liquid （ 1- Ethyl-3- methylimidazolium Chloride, EMImCI） treatment was applied to increase soluble dietary fiber（SDF） in Okara.The effect of IL-treating temperature, IL-treating time and the ratio of okara/EMImCI on the increasing SDF in Okara were also investigated. The IL-treatment on increasing SDF in Qkara was optimized by response surface methodology experiment design （ Box Behnken Design）.The maximum SDF content（ 1L6g/100g）,which was much higher than that in the original Okara（6.0g/ 100g） ,could be achieved when okara was treated at 76.4℃ for 12h with a ratio of okara/EMImCl of 1：15g/mL.The variance analysis revealed that the effect of IL-treating temperature and IL-treating time on SDF content were very significant,while the ratio of okara to EMImCI presented limited effects. The resulted regression model from response surface methodology was very significant in variance analysis. No significant differences （ p 〉 0.05） between the experimental and predicted values confirmed the adequacy of the regression model.