超声辅助酶法提取黑豆水溶性膳食纤维的工艺研究及理化性质分析

Ultrasonic Assisted Enzymatic Extraction of Water-soluble Dietary Fiber from Black Bean and Analysis of Its Physical and Chemical Properties

采用超声波辅助酶法从黑豆中提取水溶性膳食纤维(SDF),通过单因素试验和正交试验优化黑豆水溶性膳食纤维的提取工艺,其最佳的提取条件为:超声温度40℃、固液比1︰20 g/mL、pH=4、超声时间30 min,黑豆中可溶性膳食纤维的提取率可达18.5%,在该工艺下制得的可溶性膳食纤维膨胀率2 mL/g,持水率1.28 g/g。

Water soluble dietary fiber(SDF)was extracted from black bean by ultrasonic assisted enzymatic method,The extraction process of water-soluble dietary fiber from black bean was optimized by single factor and orthogonal test,The best extraction conditions were:ultrasonic temperature 40℃,ratio of material to liquid 1︰20 g/mL,pH=4,ultrasonic time 30 min,the extraction rate of soluble dietary fiber in black bean was 18.5%,The swelling rate(2mL/g)and water holding rate(1.28 g/g)of the soluble dietary fiber were obtained.