摘要
以山药皮为原料,采用超声协同酶法提取可溶性膳食纤维。以单因素试验为基础,采用响应面分析法,对超声协同糖化酶水解工艺中影响可溶性膳食纤维得率的3个因素,即超声功率、超声时间和料液比进行优化。结果表明:各因素对可溶性膳食纤维得率影响的主次顺序为:料液比>超声时间>超声功率,超声协同糖化酶水解工艺的最优条件为料液比1∶40g/m L,超声功率280W,超声时间40min,加酶量4%。在此条件下可溶性膳食纤维得率为6.68%,与预测值6.77%较为接近,拟合良好。
Ultrasound-assisted enzymatic extraction was adopted to extract the soluble dietary fiber （SDF） from the peel of Chinese yam. Three factors influencing the yield of SDF, ultrasound power, ultrasound time and liquid/solid ratio were optimized using the combination of one-factor-at-a-time method and response surface methodology. The results showed that the three factors＂ signi？cance could be ranked in a decreasing order of liquid/solid ratio〉ultra- sound time〉ultrasound power. The optimal conditions were determined as 1：40g/mL, 280W, 40min and 4% for ma- terialfliquid ratio, ultrasound power, ultrasound time and dosage of glucoamylase, respectively. The yield of SDF under the optimized condition was 6.68%, close to the predicted value of 6.77%.
出处
《食品与发酵科技》
CAS
2017年第1期19-24,共6页
Food and Fermentation Science & Technology
基金
国家自然科学基金青年科学基金项目(31201285)
教育部留学回国人员科研启动基金项目(教外司留2013693)
辽宁省教育厅科学研究一般项目(L2014009)
辽宁大学大学生创新创业训练项目(X201610140202
X201610140218
X201610140221
X201610140222)
关键词
山药皮
可溶性膳食纤维
超声协同酶法
响应面法
yam peel
soluble dietary fiber
ultrasound-assisted enzymatic extraction
response surface methodology
