超声波辅助酶法提取红豆中的膳食纤维

Extraction of Dietary Fiber from Red Beans by Ultrasonic Assisted Enzymatic Method

采用超声波辅助酶解法提取红豆中的膳食纤维(DF),用木瓜蛋白酶和α-淀粉酶对已经干燥并且脱脂后的红豆粉进行酶解。酶解过程以木瓜蛋白酶添加量、α-淀粉酶添加量、酶解溶液pH值、酶解温度和酶解时间为单因素,研究各单因素对膳食纤维(DF)得率和其中可溶性膳食纤维(SDF)所占百分比的影响,用正交法对试验工艺进行优化。试验结果表明,木瓜蛋白酶添加量0.9%,酶解溶液pH值4.5,酶解温度70℃,酶解时间60 min时,膳食纤维(DF)得率最高,为43.68%;可溶性膳食纤维(SDF)所占百分比为14.66%。

Using ultrasound-assisted hydrolysis method to extract dietary fiber from red beans in this study. Using papain and alpha amylase to digest the red beans which is degreased and dried already. Papain amount,alpha amylase amount,solution pH,hydrolysis temperature,hydrolysis time are regarded to single factors in the digestion process,so that can study the influence of each single factors to the extraction rate of dietary fiber（DF） and the influence of SDF percentage. On this basis,using orthogonal experiment to optimize it. The results show that the DF extraction rate and the SDF percentage are higest when it is under the condition that the papain is 0.9%,the solution pH is 4.5,hydrolysis time is 60 min,hydrolysis temperature is 70 ℃. It is 43.68% of DF and 14.66% of SDF.