基于响应面法优化薇菜干不溶性膳食纤维提取工艺的研究

Study on optimization of extraction technique of the insoluble dietary fiber from dried osmund using response surface methodology

摘要: 以薇菜干为原料,通过响应面法优化了提取纤维素的α-淀粉酶酶解工艺与碱液水解工艺条件。结果表明,α-淀粉酶加入量0.7%,溶液pH5.8,酶解温度35℃,酶解时间1.0h,最大酶解率为60.68%。最佳碱解工艺参数为NaOH浓度0.5mol/L,碱浸泡温度为65℃,碱浸泡时间为2.0h,料液比为1∶10,不溶性膳食纤维提取率为38.86%。

Abstract: The dried osmund was used as the raw materials in this paper.The technology for extracting insoluble dietary fiber of α-amylase and alkaline hydrolysis were studied using response surface methodology.Results showed that the optimized conditions of α-amylase enzymolysis were α-amylase content of 0.7%, pH of 5.8, the enzymolysis temperature 35℃, the enzymolysis time 1.0h.The yield rate of enzymolysis was 60.68%.And the optimized conditions for the alkaline hydrolysis were showed as follows:sodium hydroxide concentration of 0.5mol/L, temperature of 65℃, time of 2.0h, material/liquid ratio (g/mL) of 1∶10.The yield rate of insoluble dietary fiber was 38.86%.