超声波协同酶法制备杏仁皮中水溶性膳食纤维及理化研究
Preparation of soluble dietary fiber in almond skin using enzymatic method in coordination with ultrasonic wave and study on physicochemical properties
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摘要: 以辽西地区扁杏仁皮为原料,超声波协同酶法制备水溶性膳食纤维(SDF)。对超声波提取参数进行优化,然后选取液料比、复合纤维素酶添加量及酶解时间进行单因素实验。采用液料比、酶添加量和酶解时间为变量,以SDF提取率为响应值,进行响应面实验设计,优化SDF制备工艺。结果表明,超声波辅助提取参数为:功率500W,处理时间15min。最佳工艺参数为:液料比17:1,酶添加量1.8%,酶解时间3.5h,酶解温度55℃;此工艺条件下,杏仁皮SDF提取率可达13.27%。SDF的持水性达到8.31g/g,溶胀性为6.48mL/g。杏仁皮水溶性膳食纤维具有良好的理化性能。Abstract: Flat almond skin in western Liaoning region as material to extract water soluble dietary fiber (SDF) by enzymatic method in coordination with ultrasonic wave.Parameters of ultrasonic-assisted extraction were optimized.The liquid-material ratio, composite cellulase addition and extraction time were selected as factors to carry out the single factor experiment.The response surface method was applied to optimize technical parameters of SDF preparation using liquid-material ratio, enzyme addition, enzymolysis time as variables, and SDF extraction rate as response value.The results showed that parameters of ultrasonic-assisted extraction were power 500W, treatment time 15min.The optimum parameters were liquid-material ratio 17:1, cellulase addition 1.8%, extraction time 3.5h at temperature 55℃.Under these conditions, the SDF extraction rate reached to 13.27%.Water-holding capacity and swelling property of SDF of almond skin were 8.31g/g and 6.48mL/g.The SDF of almond skin has excellent physicochemical properties。
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