摘要
采用高温蒸煮结合纤维素酶酶解的方法,改性豆渣不溶性膳食纤维,制备水溶性膳食纤维。以水溶性膳食纤维的得率为考察指标,分别对高温蒸煮改性、高温蒸煮结合纤维素酶酶解改性工艺进行研究,并应用正交试验设计法优化高温蒸煮结合纤维素酶酶解改性工艺。结果显示,在优化的高温蒸煮结合纤维素酶酶解改性的反应条件下,即固液比为1:20 g/mL、酶解温度为45℃、酶底比为0.3%、酶解时间为4 h、pH值为5.0时,改性后水溶性膳食纤维的得率为31.89%,明显高于单独采用高温蒸煮法(130℃、60 min)改性的水溶性膳食纤维得率(10.85%)。
Soluble dietary fiber（SDF） was prepared from soybean residue insoluble dietary fiber（IDF） by technology of steam-cooking combining with enzymatic hydrolysis.Yield of SDF from IDF was taken as the factor to indicate the technology efficiency.The process technologies of steam-cooking modification and steam-cooking combining with enzymatic hydrolysis modification were studied respectively,and the latter was further optimized by orthogonal design test.The results demonstrated that under the optimized modification condition,i.e.concentration of soybean residue 1：20 g/mL,enzymatic hydrolysis temperature 45 ℃,ratio of cellulase to substrate 0.3 %,hydrolysis time 4 h and pH 5.0,the yield of SDF by steam-cooking combining with enzymatic hydrolysis modification is up to 31.89 %,and it＇s much higher than the yield of SDF only by steam-cooking process（130 ℃,60 min） which was 10.85 %.
出处
《食品研究与开发》
CAS
北大核心
2011年第1期27-30,共4页
Food Research and Development
基金
深圳市科技计划项目重点实验室提升发展计划(项目编号:2106K048BA)
关键词
水溶性膳食纤维
不溶性膳食纤维
高温蒸煮
酶解
豆渣
soluble dietary fiber
insoluble dietary fiber
steam-cooking
enzymatic hydrolysis
soybean residue
