摘要
采用酶-重量法研究了莲藕膳食纤维提取的最佳工艺,并对其各项特性指标进行了测定。正交实验结果表明:淀粉水解最佳条件为65℃,反应时间1.2 h,酶用量1.5 ml0.5%α-淀粉酶溶液/5 ml料液。蛋白质水解最佳条件为40℃,反应时间1.5 h,酶用量0.8ml0.20%胰蛋白酶溶液/5 ml料液。在最佳水解条件下水溶性膳食纤维提取率为6.05%;总膳食纤维提取率为66.34%。膳食纤维中蛋白质含量为0.3%;膳食纤维的持水力为382%,溶胀力为3.58 ml/g。莲藕膳食纤维产品呈粉末状,类白色,色泽均匀,口感良好,带有莲藕特有的香味,是一种新型的食品添加剂。
In this paper, technological conditions for extraction of lotus root dietary fiber with enzymatic - gravimetric method were researched and its functional properties was determined. The orthogonal test results showed that the optimal condition of starch hydration was adding 1.5ml 0.5% α - amylase in the conditions of temperature 65℃ for 1.2h. The conditions of Protein hydration were 0.8ml 0.2% trypsin in the conditions of temperature 40℃ for 1. Oh. Under the optimal conditions, the extraction rate of soluber dietary fiber（SDF） was 6.05 %, total dietary fiber（TDF） content was 66.34 %, protein content was 0.3%. The expansion capacity and water holding capacity of lotus root dietary fiber were 3.58ml/g and 382% respectively. The products showed dusty powder, a nearly white color, and a good taste with a particular incense of Lotus Root. Lotus Root dietary fiber is a new kind of food additives.
出处
《淮阴工学院学报》
CAS
2007年第1期56-60,共5页
Journal of Huaiyin Institute of Technology
关键词
莲藕
膳食纤维
酶-重量法
正交实验
lotus root
dietary fiber
enzymatic - gravimetric method
orthogonal test
