甘薯膳食纤维不同提取工艺的比较研究 |
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引用本文: | 全桂静,耿大伟. 甘薯膳食纤维不同提取工艺的比较研究[J]. 安徽农业科学, 2012, 0(27): 13576-13578 |
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作者姓名: | 全桂静 耿大伟 |
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作者单位: | 沈阳化工大学环境与生物工程学院 |
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摘 要: | [目的]比较几种不同工艺对甘薯膳食纤维的提取效果。[方法]试验采用筛法、酶法及酶碱法提取甘薯膳食纤维,优化并比较这3种提取工艺的提取效果。[结果]酶法提取甘薯膳食纤维的提取率最高,能达到薯渣质量的38%。对所得膳食纤维的特性进行了研究比较,结果显示,酶法工艺得到的膳食纤维的持水性、吸油性及膨胀性均较好。[结论]酶法适宜于甘薯膳食纤维的提取。
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关 键 词: | 膳食纤维 甘薯 提取工艺 特性 |
Comparative Study on the Extraction Process of Dietary Fiber from Sweet Potato |
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Affiliation: | QUAN Gui-jing et al(College of Environment and Biotechnology,Shenyang University of Chemical Technology,Shenyang,Liaoning 110142) |
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Abstract: | [Objective] To compare the extraction results of several different methods.[Method] The dietary fiber was extracted from sweet potato respectively by the sieve method,the enzymatic process and enzyme-alkali method.The extraction results of the three methods were optimized and compared.[Result] The extraction rate of dietary fiber by enzymatic method was the highest,which could reach 38% of total potato residue.The properties of dietary fiber extracted by the three methods were compared,the results indicated that the dietary fiber extracted by enzymatic method had good water-holding capacity,soil absorption and expansion.[Conclusion] The enzymatic method is the best for extracting dietary fiber from sweet potato. |
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Keywords: | Dietary fiber Sweet potato Extraction process Characteristics |
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