摘要
通过单因素试验和正交试验确定了酶法提取柚子皮中水不溶性膳食纤维的最佳提取工艺条件:提取温度54℃,胰蛋白酶用量160 mg·g^(-1),胰蛋白酶提取时间90 min,淀粉酶提取时间132 min,其中淀粉酶提取时间和胰蛋白酶用量对提取率影响差异显著,此条件下水不溶性膳食纤维的提取率为57.5%,持水力为2.63 g·g^(-1),膨胀力为3.45mL·g^(-1)。
The optimum extraction conditions were as follows:extraction temperature 54℃,trypsin dosage 160 mg·g-1,trypsin extraction time 90 min and amylase extraction time 132 min,and the optimum extraction conditions of water-soluble dietary fiber in grapefruit skin were determined by single factor experiment and orthogonal experiment.The extraction time of amylase and the amount of trypsin had significant difference on the extraction rate.The extraction rate of water-insoluble dietary fiber was 57.5%,the water holding capacity was 2.63 g·g-1,and the swelling force was 3.45 mL·g-1.
作者
范道春
朱昊伟
刘垒
张红兵
FAN Daochun;ZHU Haowei;LIU Lei;ZHANG Hongbing(Food Safety Management,College of Biology Science and Engineering,Institute of Hebei University of Economic and Business,Shijiazhuang 050061)
出处
《食品工业》
CAS
北大核心
2019年第2期165-168,共4页
The Food Industry
基金
河北省重点研发计划项目(18273612D)
河北省高等学校科学技术研究项目(ZD2017230)
石家庄市科技局科学技术研究与发展计划项目(161500222)
河北经贸大学校内科研项目(2015KYZ01)
2017年度河北经贸大学硕士研究生创新计划项目(29)
关键词
柚子皮
水不溶性膳食纤维
酶法
提取
grapefruit skin
water insoluble dietary fiber
enzymatic
extraction
