超声波降解黄原胶制备低粘膳食纤维

Preparation of low viscosity dietary fiber from xanthan gum with ultrasonic wave technology

摘要: 采用超声波法降解黄原胶,使其粘度大幅降低,以制备低粘膳食纤维。研究了超声波功率、作用时间和溶液浓度对超声波降解黄原胶的影响及醋酸和双氧水对超声波降解黄原胶的辅助作用。结果表明,采用超声波降解黄原胶的适宜条件为:黄原胶浓度1%,添加2%H2O2溶液(溶液浓度为30%),超声波功率350W,频率20kHz,作用时间3h,黄原胶粘度可降至600cp。

Abstract: Ultrasonic wave technology was used in the degradation of xanthan gum.The viscosity of xanthan gum was substantially reduced to make low viscosity dietary fiber.The effects of ultrasonic power, ultrasonic time and solution concentration, acetic acid and hydrogen peroxide on degradation of xanthan gum with ultrasonic wave were investigated.The results showed that the suitable degradation condition of xanthan gum with ultrasonic wave was:solution concentration of xanthan gum was 1%, added in 2% hydrogen peroxide solution (concentration 30%) , ultrasonic power was 350W, ultrasonic frequency was 20kHz, after 3h ultrasonication, the viscosity of xanthan gum could be reduced to 600cp.