酶法制取水溶性膳食纤维的实验研究

Experimental Study on Preparation of Water-soluble Food Cellulose With Enzyme

为了扩大膳食纤维在食品领域中的应用范围,提高膳食纤维的口感和档次,提出了以玉米粒皮为原料,以纤维素酶为酶制剂,制取水溶性膳食纤维,并进行了实验研究,对酶解率、还原糖质量浓度和聚合度等重要评价指标及其检测方法作出了分析和说明.实验结果表明,制取的产品具有水溶性;采用酶法3步水解制取最终产品的酶解率可达86％左右,聚合度约为4.另外,还对酶解法的特点、原材料的廉价易得和市场前景作出了简要的分析.

In order to enlarge the application of the cellulose in food field and improve its taste and grade of quality, the authors design the experimental process of preparing water-soluble food cellulose with bran of grain corn as the raw material and cellulose as the enzyme preparation, and analyze such important evaluation indexes as enzymolysis rate, mass concentration and polymeric degree of reducing sugar as well as their testing methods. The experimental results show that the prepared product has water-solubility; the enzymolysis rate of the final product produced by three-step hydrolysis of enzymolysis method can reach as high as 86%; the polymeric degree is about 4. Otherwise, the authors also give a brief analysis on the characteristics of enzymolysis method, inexpensive raw materials and the market prospects of the products.