酶解法提取竹笋中不溶性膳食纤维研究

州目的]研究利用酶解法提取竹笋不溶性膳食纤维。方法]采用正交试验设计对竹笋不溶性膳食纤维的提取条件进行了研究。结果]各因素对竹笋不溶性膳食纤维提取影响程度依次为：α-淀粉酶〉酶解时间〉木瓜蛋白酶〉pH值〉料水比〉纤维素酶〉酶解温度；竹笋不溶性膳食纤维提取条件的最佳组合为：料水比l：40，α-淀粉酶1600U／g底物，木瓜蛋白酶3000U／g底物，纤维素酶4000U／g底物，pH值5．0，酶解温度55℃，酶解时间1．5h。结论]筛选出了影响膳食纤维提取的主要影响因素，得到了竹笋膳食纤维酶解法的最佳条件，为进一步改良和优化膳食纤维的成分和生理功能提供了科学依据。

Study on Extraction of Insoluble Dietary Fiber from Bamboo Shoot Based on the Enzymolysis Method

Objective] The research aimed to study the extraction of insoluble dietary fiber(IDF) from bamboo shoot basis on enzymolysis method. Method] The orthogonal design method was used to study the extraction conditions of bamboo shoot IDF. Result] The results showed that the influence degree of different factors to extraction of bamboo shoot IDF were in order: α-amylase>enzymolysis time>papain> pH value> ratio of material to water> cellulase> enzymolysis temperature. The best combination about extraction conditions of bamboo shoot IDF was as follow: ratio of material to water 1∶40, α-amylase 1 600 U/g(substrate), papain 3 000 U/g(substrate), cellulase 4 000 U/g(substrate), pH value 5.0, enzymolysis temperature 55 ℃, enzymolysis time 1.5 h. Conclusion] The study screens out the main influence factors of extracting IDF from bamboo shoot, and gets the best conditions of extracting IDF from bamboo shoot by enzymolysis method. It can provide the scientific basis for deeply improving and optimizing the components and physiological function of IDF.