摘要
以红椒残渣粉为原料,采用纤维素酶和蛋白酶双酶酶解方法制备膳食纤维,通过单因素及正交试验进行提取条件的优化。试验结果显示,纤维素酶用量为0.6%,蛋白酶用量为0.25%,酶解温度为50℃,酶解时间为40 min,酶解p H为5.0时,膳食纤维提取率为25.022%,所制备膳食纤维的持水力和膨胀力分别为9.786 4 g/g和6.036 4 m L/g。
Dietary fiber was obtained from red pepper residue with the method of cellulase and protease hydrolysis.According to single factor and orthogonal test,the optimal conditions were as followings：cellulase 0.6%,protease 0.25%,temperature 50 ℃,time 40 min,and p H 5.0.Under these conditions,the extraction rate of the dietary fiber was 25.022%.The distributions of power and water holding capacity were 9.786 4 g/g and 6.036 4 m L/g respectively.
出处
《食品工业》
CAS
北大核心
2016年第8期56-59,共4页
The Food Industry
基金
江苏省农业自主创新项目(CX(13)3079)
江苏食品药品职业技术学院(3011500205)
关键词
红椒
膳食纤维
酶法
提取
red pepper
dietary fiber
enzymatic method
extraction
