摘要
【目的】建立酶法提取玉米芯膳食纤维方法,优化复合酶法改性玉米芯不溶性膳食纤维(IDF)制备可溶性膳食纤维(SDF)工艺。【方法】以玉米芯为原料,通过单因素试验优化碱性蛋白酶、α-淀粉酶和糖化酶预处理提取玉米芯粗膳食纤维(TDF)条件,结合正交试验优化复合酶(纤维素酶和木聚糖酶)法改性IDF制备SDF工艺。【结果】生物酶法提取玉米芯TDF条件:料液比1∶10、pH9.0、1.4%碱性蛋白酶50℃酶解60min;pH6.5、0.3%的α-淀粉酶和糖化酶(1∶1)、60℃水解60min,IDF得率为69.35%。复合酶法改性IDF最佳工艺为:pH5.0、温度50℃、纤维素酶1.2%、木聚糖酶1.2%、酶解时间为6h、料液比为1∶10,SDF得率可达22.16%。处理后的SDF持水力为6.55g/g,膨胀性为6.69mL/g,持油力为4.65g/g,分别比改性前提高40.26%、48.67%、74.16%。【结论】复合酶法改性玉米芯IDF制备SDF得率较单一纤维素酶和单一木聚糖酶处理的SDF得率高,且显著提高产物SDF的持水力、持油力和膨胀性。
【Objective】The study was to establish a method for enzymatic extraction of corncob dietary fiber and to optimize the preparation of soluble dietary fiber(SDF)by mixed enzymatic modification of corncob insoluble dietary fibe(IDF).【Method】With the corncob as raw material,the conditions of alkaline protease,α-amylase and saccharification enzyme pretreatment for extraction of corncob total dietary fiber(TDF)were optimized by single factor experiment.With the combination of single factor and orthogonal design experiments,the process of SDF preparation from IDF by mixed cellulase and xylanase modification was optimized.【Result】The conditions of bio-enzymatic extraction of corncob TDF were as follows:solid-liquid ratio of 1∶10,pH 9.0 and 1.4%alkaline protease with enzymatic hydrolysis at 50℃for 60 min;pH 6.5,0.3%α-amylase and glucoamylase(1∶1)with hydrolysis at 60℃for 60 min,and IDF yield was 69.35%.The optimum process for the modification of IDF by mixed enzymatic method was as follows:pH 5.0,temperature 50℃,cellulase 1.2%,xylanase 1.2%,with enzymatic hydrolysis for 6 h and the solid-liquid ratio of 1∶10.The SDF yield could reach 22.16%.The water holding capacity,expansibility,and oil binding capacity of the obtained SDF were 6.55 g/g,6.69 mL/g,and 4.65 g/g,respectively,which were 40.26%,48.67%and 74.16%higher than those before modification,respectively.【Conclusion】The yield of SDF prepared by mixed enzyme modification from corncob IDF was higher than that of single cellulase or single xylanase,and the water holding capacity,oil binding capacity,and expansibility of SDF product were significantly improved as well.
作者
刘丽娜
傅曼琴
徐玉娟
余元善
温靖
吴继军
LIU Lina;FU Manqin;XU Yujuan;YU Yuanshan;WEN Jing;WU Jijun(College of Food Science & Technology,Guangdong Ocean University,Zhanjiang 524088,China;Sericultural & Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods,Ministry of Agriculture / Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China)
出处
《广东农业科学》
CAS
2019年第8期138-145,共8页
Guangdong Agricultural Sciences
基金
国家2019-05-12公益性行业(农业)科研专项(201503142-03)
广东省科技计划项目(2016B020203003,2017A070702007)
作者简介
刘丽娜(1994—),女,在读硕士生,研究方向为农产品加工,E-mail:2546903082@qq.com;通信作者:吴继军(1976-),男,硕士,研究员,研究方向为农产品加工,E-mail:wujijun@126.com.
