酶解法提取红枣膳食纤维的工艺研究

目的]探讨红枣膳食纤维的酶法提取工艺。方法]以陕北木枣为试材,采用酶解法提取红枣中的膳食纤维。通过对α-淀粉酶、胰蛋白酶和糖化酶的用量的正交试验,分析其对膳食纤维提取率的影响,确定其最适用量,进一步对α-淀粉酶酶解的温度、pH和时间进行正交试验,确定其最佳酶解条件。结果]3种酶用量中,对膳食纤维提取率的影响最大的是α-淀粉酶,其最适用量为:α-淀粉酶0.4%、胰蛋白酶0.6%、糖化酶0.8%。α-淀粉酶的酶解因素中对提取率的影响依次为温度﹥时间﹥pH,其最佳酶解条件为:温度65℃,时间70 min,pH 6.0。在此条件下提取的红枣膳食纤维的持水力和膨胀力分别为854.92%和13.98 ml/g。结论]该研究为酶法提取红枣中膳食纤维工艺的产业化提供参考依据。

Study on Technology for Extraction of Dietary Fiber from Red Jujube by Enzymatic Hydrolysis

Objective] The study aimed to discuss the technology for extracting the dietary fiber from the red jujube by the enzymatic hydrolysis method.Method] With the Muzao in North Shaanxi as the tested material,the dietary fiber from the red jujube was extracted by the enzymatic hydrolysis method.Through the orthogonal test,the effects of α-amylase,trypsin and glucoamylase dosages on the yield of the dietary fiber were studied and their optimum dosages were confirmed.The further orthogonal test was conducted with the temperature,pH and time of the enzymatic hydrolysis on the α-amylase as the influencing factors to determine the optimum enzymatic hydrolysis conditions.Result] Among 3 enzyme dosages,the α-amylase had greater effect on the extraction rate of the dietary fiber from the red jujube and their optimum dosages were as follows: α-amylase of 0.4%,trypsin of 0.6% and glucoamylase of 0.8%.The effects of the enzymatic hydrolysis factors for the α-amylase on the extraction rate of the dietary fiber were in order of temperature﹥time﹥pH and the best conditions for the enzymatic hydrolysis on the α-amylase were as follows: the temperature of 65 ℃,time of 70 min and pH of 6.0.Under these conditions,the water holding capacity and the swelling capacity of the dietary fiber from the red jujube were 854.92% and 13.98 ml/g.Conclusion] The study provided the reference basis for the industrialization of the technology for the dietary fiber from red jujube.