食品科学 ›› 2019, Vol. 40 ›› Issue (18): 287-294.doi: 10.7506/spkx1002-6630-20181015-140

• 工艺技术 • 上一篇    下一篇

酶水解豌豆纤维粉制备低聚糖工艺优化

吴淑华,张喆浩,范玉艳,马成业   

  1. (1.山东理工大学农业工程与食品科学学院,山东?淄博 255000;2.农产品功能化技术山东省高校重点实验室,山东?淄博 255000)
  • 出版日期:2019-09-25 发布日期:2019-09-23
  • 基金资助:
    国家自然科学基金面上项目(31471676);“十三五”国家重点研发计划重点专项(2016YFD040130301)

Optimization of Preparation of Oligosaccharides by Enzymatic Hydrolysis of Pea Fiber Powder

WU Shuhua, ZHANG Zhehao, FAN Yuyan, MA Chengye,   

  1. (1. School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China; 2. Key Laboratory of Agricultural Products Functionalization Technology of Shandong Province, Zibo 255000, China)
  • Online:2019-09-25 Published:2019-09-23

摘要: 以豌豆纤维粉为原料,以低聚糖得率、清除1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基能力和清除羟自由基能力为考察指标,采用4因素5水平二次旋转组合试验设计,研究酶解工艺参数(料液比、木聚糖酶添加量、纤维素酶添加量、反应温度)对以上考察指标的影响。结果表明最佳酶解工艺参数范围为料液比1∶20.7~1∶24.5(g/mL)、木聚糖酶添加量170.9~176.7?U/g、纤维素酶添加量316.6~320.4?U/g、反应温度52.1~57.6?℃。在优化的条件下,酶解豌豆纤维粉的最优低聚糖得率为13.98%~15.02%,DPPH自由基清除率为30.56%~33.21%,羟自由基清除率为39.36%~42.44%。通过液相色谱分析可得该低聚糖主要组分为阿拉伯糖、葡萄糖、半乳糖、纤维二糖、纤维三糖和纤维四糖。

关键词: 豌豆纤维粉, 膳食纤维, 低聚糖, 抗氧化性

Abstract: In this study, pea fiber powder was used as a starting material to prepare oligosaccharides by enzymatic hydrolysis. In order to determine the optimal ranges of process parameters, the effects of solid-to-solid ratio, xylanase dosage, cellulase dosage and reaction temperature on the contents of oligosaccharides, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and hydroxyl radical scavenging capacity were investigated using a quadratic rotatable composite design. The results indicated that a solid-to-solid ratio of 1:20.7–1:24.5 (g/mL), a xylanase dosage of 170.9–176.7 U/g, a cellulase dosage of 316.6–320.4 U/g and a reaction temperature of 52.1–57.6 ℃ were found to be the optimal conditions to obtain higher oligosaccharide content of 13.98%–15.02%, higher DPPH radical scavenging capacity of 30.56%–33.21% and higher hydroxyl radical scavenging capacity of 39.36%–42.44%. Analysis by liquid chromatography showed that the oligosaccharide prepared under the optimized conditions consisted mainly of arabinose, glucose, galactose, cellobiose, cellotriose and cellotetraose.

Key words: pea fiber powder, dietary fiber, oligosaccharides, antioxidant activity

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