作　　者： ; ; ; ;

机构地区： 广州城市职业学院建筑环境与食品工程学院

出　　处： 《食品工业科技》 2009年第11期244-246,250,共4页

摘　　要： 研究了α-淀粉酶与NaOH共同提取荸荠皮膳食纤维的工艺流程及要点。在确定了α-淀粉酶酶解工艺的基础上,以NaOH浓度、NaOH用量、碱解时间、碱解温度为4个主要影响因素进行单因素及正交实验,从而获得最佳工艺条件。结果表明:酶化学法在α-淀粉酶用量为0.2mL/g、酶解时间1.5h、NaOH浓度为2%、NaOH用量20mL、碱解温度50℃、碱解时间1.5h的条件下,荸荠皮膳食纤维的得率为29.45%,产品纯度为93.30%,各项指标均优于化学法。 The process and elements of extraction of dietary fiber from water chestnut pericarp by zymochemistry method were studied in this paper.The optimum conditions of enzymolysis of α-amylase were determined by single factor test,then NaOH concentration,NaOH consumption,the affected time of NaOH,the affected temperature of NaOH as factors of single factor test and orthogonal test.Extraction of dietary fiber from water chestnut with 0.2mL/g α-amylase and 1.5h,then 2% NaOH,4mL/g NaOH,50℃,and 1.5h lead to the highest extraction yield, 29.45% dietary fiber, the purity was 93.30% .Compared with chemistry method, zymochemistry method must be better.

关 键 词： 荸荠 膳食纤维 提取 酶化学法

领　　域： [轻工技术与工程] [轻工技术与工程]