摘要
以苹果皮渣为原料,进行了酸水解法提取苹果皮渣中的水溶性膳食纤维,酶法和化学法提取水不溶性膳食纤维试验。结果表明,提取水溶性膳食纤维的适宜条件为:水解温度80℃,pH 1.5,水解时间150 min,加水比为12∶1,水溶性膳食纤维的得率为13.54%,成品呈浅黄色。酶法提取水不溶性膳食纤维的最佳工艺条件为:α-淀粉酶的添加量是0.4%,酶解温度为70℃,酶解时间为40 min,木瓜蛋白酶的添加量为0.2%,酶解温度为45℃,酶解时间为40 min,水不溶性膳食纤维的产率高达39.01%,膨胀力为27 mL/g,持水力为13.14 g/g。化学法制得的水不溶性膳食纤维的产率仅为23.30%,膨胀力为18 mL/g,持水力为2.6 g/g。
The water-soluble and non-water-soluble food fiber were extracted from apple residues by the acid-hydrolysis method,enzymatic method and chemical method respectively.The results show that 13.54% water-soluble food fiber can be extracted under the condition of 80℃,pH 1.5,150 min and 12∶1（water∶solid）,39.01% non-water-soluble food fiber with 27 mL/g of swelling volume and 13.14 g/g of water holding capacity can be extracted under the condition of 0.4% α-amylase at 70℃ for 40 min and then adding 0.2% protease at 45℃ for 40 min and 23.30% non-water-soluble food fiber with 18 mL/g of swelling volume and 2.6 g/g of water holding capacity is extracted by the chemical method.
出处
《贵州农业科学》
CAS
2008年第2期155-157,167,共4页
Guizhou Agricultural Sciences
关键词
苹果皮渣
膳食纤维
提取
工艺
功能特性
apple residue
food fiber
extraction
technology
functional characteristic
