食品科学
• 工艺技术 • 上一篇 下一篇
张 庆,唐 洁,林 凯,袁春红,李 可,向文良
出版日期:
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基金资助:
四川省教育厅一般项目(13ZB0025);西华大学重点科研基金项目(Z1220531)
ZHANG Qing, TANG Jie, LIN Kai, YUAN Chun-hong, LI Ke, XIANG Wen-liang
Online:
Published:
摘要:
以新鲜甘薯酒精发酵醪渣为原料,采用单因素试验和Box-Behnken响应面设计法对酶法制备膳食纤维的提 取工艺进行优化。结果表明:酶法提取新鲜甘薯酒精发酵醪渣膳食纤维的最佳工艺条件是反应体系pH 8.0、温度 55 ℃、碱性蛋白酶添加量0.45%、反应时间3 h、液料比9.5∶1。在此条件下,膳食纤维的得率为31.38%,蛋白去除 率为85.92%。膳食纤维成分分析表明,总膳食纤维含量为58.74%,主要以不溶性膳食纤维为主。
关键词: 甘薯, 发酵醪渣, 膳食纤维, 提取, 响应面分析
Abstract:
Response surface methodology was used to optimize the enzymatic extraction of dietary fiber from sweet potato residue after ethanol fermentation by using alkali protease. The results showed that the optimal extraction conditions were obtained as follows: enzyme dosage, 0.45% (m/m), extraction time, 3 hours and ratio of water to material, 9.5:1; pH, 8.0 and temperature, 55℃. Under these conditions, the yield of dietary fiber was 31.38% and the removal efficiency of protein was 85.92%. The proximate composition of dietary fiber showed that the content of total dietary fiber was 58.74%. The total dietary fiber was mainly composed of insoluble dietary fiber.
Key words: sweet potato, fermentation residue, dietary fiber, extraction, response surface methodology
中图分类号:
TS261.9
张 庆,唐 洁,林 凯,袁春红,李 可,向文良. 响应面法优化甘薯酒精发酵醪渣膳食纤维提取工艺[J]. 食品科学, doi: 10.7506/spkx1002-6630-201414012.
ZHANG Qing, TANG Jie, LIN Kai, YUAN Chun-hong, LI Ke, XIANG Wen-liang. Optimization of Dietary Fiber Extraction from Sweet Potato Residue from Ethanol Fermentation Using Response Surface Methodology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201414012.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201414012
https://www.spkx.net.cn/CN/Y2014/V35/I14/62