香蕉皮膳食纤维的酶法提取优化及理化性质分析

Optimization of enzymatic extraction of dietary fiber from banana peel and analysis of it physicochemical properties

以中性蛋白酶与α-淀粉酶共同作用提取香蕉皮中的膳食纤维,在单因素试验的基础上通过正交试验优化提取工艺。结果表明:最佳工艺条件为料液比1∶22(g/mL)、α-淀粉酶添加量0.5 g、中性蛋白酶添加量0.15 g、α-淀粉酶水浴时间60 min,在此条件下可溶性膳食纤维得率为16.35%±0.34%。不溶性膳食纤维与可溶性膳食纤维均有一定的持水性、持油性、吸水膨胀力、葡萄糖吸附能力及胆固醇吸附能力。

Neutral protease and a-amylase were used to extract dietary fiber from banana peel.The ex­traction process was optimized by orthogonal test on the basis of single factor test.The results showed that the optimal conditions were as follows:solid to liquid ratio 1:22(g/mL),α-amylase content 0.5 g,neutral protease content 0.15 g,α-amylase water bath time 60 min.Under these conditions,the yield of soluble dietary fiber was 16.35%±0.34%.Insoluble dietary fiber and soluble dietary fiber have cer­tain water holding capacity,oil holding capacity,water absorption and dilatability,glucose adsorption ca­pacity and cholesterol adsorption capacity.