芸豆渣膳食纤维超声辅助酶法提取工艺优化及特性研究

Optimization of ultrasonic assisted enzymatic extraction of dietary fiber from light speckled kidney bean

超声波辅助复合酶(1.0%碱性蛋白酶和0.2%耐高温α-淀粉酶)酶解脱脂后的奶白花芸豆豆渣,提取其中的膳食纤维。研究了超声条件对水不溶性膳食纤维(IDF)和水溶性膳食纤维(SDF)提取率的影响,优化了提取工艺条件,并研究了芸豆渣膳食纤维的结构及理化性质。试验结果表明:超声时间25 min、功率250 W、温度60℃时,IDF提取率达到60.11%,SDF提取率为5.63%;两种膳食纤维的红外光谱中有特征吸收峰;SDF持水力比IDF高出1.828 g/g,持油力高出0.69 g/g。

Ultrasonic assisted complex enzyme(1.0%alkaline protease and 0.2%high temperature resistant alpha-amylase)was used to extract dietary fiber from milk white colored kidney bean residue after enzymolysis.The effect of ultrasonic conditions on the extraction rate of water-insoluble dietary fiber(IDF)and water-soluble dietary fiber(SDF)was studied.The results showed that the extraction rate of IDF and SDF reached 60.11%and 5.63%respectively,when extracted with 250 W of ultrasonic at 60℃25 min.There were characteristic absorption peaks in the infrared spectra of DF.The water holding capacity of SDF was 1.828 g/g higher than that of IDF,and the oil holding capacity was 0.69 g/g higher than that of IDF.