从葛根渣中酶法制备膳食纤维

以采自湖南省临湘市、张家界市的家葛和野葛为材料，对葛渣中的膳食纤维的酶法制备工艺进行了试验研究。通过单因素试验、正交试验和极差分析，得出了最佳工艺参数。结果表明，在混合酶(α-淀粉酶与糖化酶质量之比为1∶2)用量0.2%、70℃处理80 min，蛋白酶用量0.4%、50℃处理60 min时，膳食纤维得率较高，张家界家葛、岳阳野葛、张家界野葛和岳阳家葛膳食纤维中的酸性洗涤纤维含量分别达78.69% \78。74% 、76.34% 和73.11%。因此，该酶法工艺为葛根膳食纤维的制备提供了依据。

Preparation of Dietary Fiber from the Root Dregs of Kudzu Vine(Pueraia lobata Ohwi)by Enzymatic Method

Kudzu plants are widely distributed in China. The total content of dietary fiber (DF) in the root dreg reaches over 70%. The root dreg is a kind of natural sources of dietary fiber. The optimal technology parameters were been studied for four kinds of kudzu root dietary fiber with enzymatic hydrolysis, by using single factor and orthogonal design experments. Results showed that the best conditions for preparation evalusted by DF swelling ability were:(1)mixed enzyme(a-amylase: glucoamylose, 1:2) amount of 0.2%, 70℃,80 min for treatment; and (2) proteinase amount of 0.3%, 50℃,60 min for incubation(Table 1,Fig.6,Fig.7).After incubation of mixed enzymes and proteinase, the acid detergent fiber contents of four kinds of dietary fibers in the wild and cultivated kudzu in Zhangjiajie and Yueyang, Were increased to 78.69%,78.41%,76.34% and 73.11%, respectively(Table 2). Therefore this technology of enzymatic preparation may lay the foundation of processing for kudzu root dietary fiber.