摘要
以黄秋葵果荚为原料,采用复合酶法提取可溶性膳食纤维(soluble dietary fiber,SDF),通过单因素实验,探究不同因素对黄秋葵SDF得率的影响。在单因素实验的基础上进行响应面分析,得到复合酶法制备黄秋葵SDF的最优条件;并测定所得黄秋葵SDF的理化特性,并对其进行结构表征。结果表明:在料液比1∶24 g/mL、复合酶添加量1.8%、酶解时间54 min、酶解温度62℃的提取条件下,黄秋葵SDF得率达到最大值,为10.94%,与预测值之间的相对误差为1.48%。黄秋葵SDF的持水力、膨胀力和持油力分别为5.61 g/g、3.35 mL/g和4.88 g/g,良好的理化特性使其具有成为通便保健食品原料的潜力。黄秋葵SDF的微观结构显示,经过酶的作用,黄秋葵SDF表面的淀粉类物质被充分除去;黄秋葵SDF的晶体结构符合纤维素I晶型的特征,其红外光谱图线符合膳食纤维类物质的典型特征。
Soluble dietary fiber from okra pods was obtained by mixed enzyme extraction method.Effects of enzyme content,material-to-water ratio,extraction temperature and extraction time on the extraction of SDF were investigated by single-factor experiments.Based on single-factor experiments,response surface analysis was employed to investigate the optimal parameters of the extraction.Physicochemical properties and structure characterizations of the SDF extracted under optimal conditions were studied.The result showed that the optimal conditions were as follows:Material-to-water ratio 1∶24 g/mL,enzyme content 1.8%,extraction time 54 min,extraction temperature 62℃,under these conditions,the yield of SDF achieved 10.94%,the relative error with the predicted value was 1.48%.The SDF from okra exhibited significant water holding capacity(5.61 g/g),swelling capacity(3.35 mL/g)and oil holding capacity(4.88 g/g),which could be developed as ingredient of laxative functional food in the future.Microstructure of SDF from okra showed that starch substances on its surface were removed completely.The crystal structure of okra SDF accorded with crystal form of cellulose I.Fourier transform infrared spectroscopy of SDF accorded with typical characteristics of dietary fibers.
作者
梁文康
苏平
魏丹
LIANG Wen-kang;SU Ping;WEI Dan(College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China)
出处
《食品工业科技》
CAS
北大核心
2020年第17期199-205,218,共8页
Science and Technology of Food Industry
关键词
黄秋葵
可溶性膳食纤维
复合酶
提取
理化特性
结构表征
okra
soluble dietary fiber
complex enzymes
extraction
physicochemical properties
structure characterization