摘要
以马铃薯全粉加工副产物为原料,采用超声波辅助酶、碱结合的方法提取马铃薯膳食纤维,利用单因素试验和响应面试验对提取条件进行优化,确定最佳提取工艺为超声波功率180 W、超声温度50℃、α-淀粉酶添加量2%、酶解时间35 min、NaOH浓度3%、碱解时间14 min时,膳食纤维提取率为66.56%。采用理化分析方法,对提取物进行品质特性的测定,结果表明:总膳食纤维的持水力为9.02 g/g,持油力为1.3 g/g,膨胀力为3.5 mL/g、阳离子交换能力为0.72 mmol/kg、葡萄糖吸附能力为137.2 mg/g,胆固醇吸附能力在pH 2和pH 7时分别为9.54、16.82 mg/g,亚硝酸根离子吸附能力为7.31 mg/g。
Ultrasonic-assisted enzyme-alkali combination method was used to extract potato dietary fiber from potato by-products.Single-factor test and response surface test were applied to optimize the extraction conditions.The optimal extraction process was determined as followed:ultrasonic power was 180 W,the ultrasonic temperature was 50℃,the addition amount ofαtmylase was 2%,the digestion time was 35 min,the NaOH concentration was 3%,and the alkaline hydrolysis time was 14 min,under this condition,the dietary fiber extraction rate could reach 66.56%.The physical and chemical analysis method were used to determine the quality characteristics of the extract.The results were as follows:the total water holding capacity of the dietary fiber was 9.02 g/g,the oil holding capacity was 1.3 g/g,the swelling power was 3.5 mL/g,and the cation exchange capacity was 0.72 mmol/kg,glucose adsorption capacity was 137.2 mg/g,cholesterol adsorption capacity was 9.54 mg/g and 16.82 mg/g,when pH was 2 and 7,respectively,and nitriteion adsorption capacity was 7.31 mg/g.
作者
马子晔
何孟欣
孙剑锋
任丛涛
宫可心
MA Zi-ye;HE Meng-xin;SUN Jian-feng;REN Cong-tao;GONG Ke-xin(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,Hebei,China;Zhangjiakou Hongji Agriculture Science and Technology Development Co.,Ltd.,Zhangjiakou 075000,Hebei,China;Jinmailang Noodle Co.,Ltd.,Xingtai 054000,Hebei,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第22期79-85,92,共8页
Food Research and Development
基金
河北省科技计划项目“马铃薯综合利用关键技术研发及产品开发”(20327103D)。
关键词
马铃薯全粉加工副产物
膳食纤维
提取
超声波辅助
功能特性
potato processing by-products
dietary fiber
extraction
ultrasonic assistance
functional characteristics
