晚秋黄梨水不溶性膳食纤维的提取工艺优化

Process optimization of extraction of insoluble dietary fiber from yellow pear

比较利用α-淀粉酶酶解和碱水解法提取晚秋黄梨果渣中水不溶性膳食纤维的效果,并通过单因素实验探究了酶解法中料液比、酶用量、水解时间及水解温度对提取IDF得率的影响,依此设计L9(3^4)正交实验确定酶解法提取黄梨果渣IDF的最佳条件。结果表明酶解法提取梨渣IDF效率优于碱水解法,酶解法最佳提取条件为料液比1∶20、酶用量0.8 U/mL,55℃下水解1.5 h,IDF的提取得率最高,所得黄梨IDF具有较高的持水力和膨胀力。

Preparation methods of yellow pear insoluble dietary fiber were enzyme method and alkali hydrolysis and the extraction effect of the two methods were measured and compared.The effects of material-liquid ratio,enzyme dosage,hydrolysis time and hydrolysis temperature on the yield of IDF extracted by enzymatic hydrolysis were investigated by single factor experiments.The optimum conditions for IDF extraction from pear pomace were determined by L9(34)orthogonal experiment.The results showed that the optimum extraction conditions were as follows:the ratio of material to liquid was 1∶20,the amount of enzyme was 0.8 U/mL,and the hydrolysis time was 1.5 h at 55℃.The yield of IDF was the highest.The IDF obtained from yellow pear had better water holding capacity and swelling capacity.