摘要
目的以裙带菜为原料,采用酶与化学结合的方法提取膳食纤维。方法就影响膳食纤维提取率的7个因素:酶用量、酶解时间、酶解温度、碳酸钠浓度、碳酸钠提取温度、碳酸钠用量、碳酸钠提取时间进行了试验。结果与结论提取膳食纤维的最佳工艺条件为在50℃条件下用30:1的蛋白酶与纤维素酶酶解1.5h,再用30倍1%Na2CO3溶液在65℃提取3h,膳食纤维的产率可达12.65%,颜色为近淡黄色,可作为功能性食品的膳食纤维添加剂。
Objective To extract dietary fiber from Udaria pinnatifida by using enzymaticchemical extraction method. Methods All the factors that affect the extraction rate are enzyme content, enzymolysis temperature, enzymolysis time, Na2 CO3 concentration, Na2 CO3 extraction temperature,Na2CO3 content and extraction time. They were tested with orthogonal experiment. Results The optimal conditions for extraction were determined as follows, the material was hydrolyzed at 50℃ for t. 5h with protease and cellulase mixed at the ratio of 30 ： 1,followed by the extraction at 65℃ for 3h with 30 volumes of 1% Na2CO3 solution. Under these conditions,the extraction rate could be as high as 12.65%with the color near light yellow. It could be used as additive source of dietary fiber for functional foods. Conclusion The optimum conditions for extraction dietary fiber were established.
出处
《中国海洋药物》
CAS
CSCD
2008年第5期46-50,共5页
Chinese Journal of Marine Drugs
关键词
裙带菜
膳食纤维
提取
Undaria pinnatifida
dietary fiber
extraction
