摘要
采用酶碱法提取陕北马铃薯渣中的膳食纤维,并用正交试验法对淀粉酶添加量、淀粉酶作用时间和氢氧化钠溶液浓度3个影响提取率的因素进行了优化研究,同时还测定了提取所得膳食纤维的持水力及膨胀力。结果表明,酶碱法提取陕北马铃薯渣中膳食纤维的最佳工艺条件为α-淀粉酶添加量为0.032g(0.8%,以马铃薯渣为基准)、α-淀粉酶作用时间为90min、氢氧化钠溶液浓度为1.5%,膳食纤维的最高提取率为58.23%,持水力为454,膨胀力为5.50mL/g,感官性状较差。
Dietary fiber was extracted from potato residue in Northern Shaanxi by enzymic and alkaline hydrolysis.The principle of orthogonal test design was adopted to investigate the influencing factors of recovery ratio including the recruitment and acting time ofα-amylase and the concentration of sodium hydroxide solution.In addition,the water holding capacity and expansion of dietary fiber extracts were determined.The results showed that the optimal conditions were that the α-amylase recruitment was 0.032 g（0.8%,based on potato residue）,acting time of α-amylase was 90min,sodium hydroxide solution concentration was 1.5%.The recovery ratio of dietary fiber was 58.23%under the optimal conditions,water holding capacity was 454,expansion was 5.50 mL/g,sensing character was bad.
出处
《延安大学学报（自然科学版）》
2010年第2期84-86,共3页
Journal of Yan'an University：Natural Science Edition
关键词
马铃薯渣
膳食纤维
酶碱法
持水力
膨胀力
potato residue
dietary fiber
enzymic and alkaline hydrolysis
water holding capacity
expansion
