酶法提取竹笋可溶性膳食纤维工艺优化

Optimization of Extraction Process of Soluble Dietary Fiber from Bamboo Shoots by Enzymatic

以竹笋作为原料,利用α-淀粉酶、中性蛋白酶、淀粉葡萄糖酶提取其中的可溶性膳食纤维,探讨温度、加酶量、酶解时间、料液比这4个因素对可溶性膳食纤维提取率的影响,并进行响应面设计。通过响应面分析方法得到了最佳工艺条件为水浴温度73℃,酶添加量0.64%,酶解时间67min,料液比1∶14,在此条件下得到的可溶性膳食纤维提取率最高,为3.34%。同时还研究了提取出的可溶性膳食纤维的乳化性、乳化稳定性和黏性,得出了对应的乳化性、乳化稳定性和黏性曲线。

In this experiment,the soluble dietary fiber was extracted from bamboo shoots by enzymatic method(α-amylase,neutral protease and amyloglucose). The extraction rate of soluble dietary fiber was used as the index to study the effects of water bath temperature,enzyme concentration,enzymolysis time and solid-liquid ratio. Based on the single factor test,the extraction process parameters of soluble dietary fiber were analyzed and optimized using the principle of response surface optimization. The optimum conditions were as follows:temperature 73 ℃,enzyme concentration 0.64%,enzymolysis time 67 min,ratio of solid to liquid 1∶14,and the highest extraction rate of soluble dietary fiber was 3.34% under the condition of response surface analysis. The emulsification,emulsification stability and viscosity of the extracted soluble dietary fiber were studied,and the corresponding emulsifying property,emulsifying stability and viscosity curve were obtained.