椰蓉膳食纤维的酶法提取与理化性质分析

摘要

Enzymatic-extraction method of dietary fiber from coconut residue was investigated based on the im-pact effect of dosage and hydrolyzing time of three hydrolytic enzymes (high temperatureα-amylase, protease and glycosylase) on the extraction rate of dietary fiber from coconut residue in this paper. The results showed that the highest rate of dietary fiber(89.68％) could be obtained during the best enzymatic extraction process of A3B2C2D2E1F2 which mean the dosage and hydrolyzing time of high temperatureα-amylase, protease and glyco-sylase was 0.3％and 45 min, 0.2％and 45 min, 20μL/g and 30 min, respectively. And the water-holding ca-pacity (WHC), oil-holding capacity (OHC) and swelling capacity (SC) of the IDF obtained from the above process were 12.71 g/g, 6.51 g/g and 15.33 mL/g, respectively. These findings suggest that the IDF can be seen as a potential functional dietary fiber addition component in food industry.%探讨水解酶(α-淀粉酶、蛋白酶和糖化酶)的添加量和水解时间对椰蓉膳食纤维提取率的影响作用大小的基础上优化酶法提取椰蓉膳食纤维的工艺参数,进一步分类制备可溶性膳食纤维(Soluble Dietary Fiber,SDF)和不溶性膳食纤维(Insoluble Dietary Fiber,IDF),并研究其理化性质.结果表明,椰蓉膳食纤维的最佳酶法提取工艺为A3B2C2D2E1F2,即α-淀粉酶用量0.3％,酶解时间45 min,蛋白酶用量0.2％,酶解时间为45 min,糖化酶用量20μL/g,酶解时间为30 min,该条件下椰蓉膳食纤维的提取率高达为89.68％.制备所得的椰蓉IDF的溶胀性、持油力和持水力最高,分别达15.33 mL/g、6.51 g/g和12.71 g/g,可以作为一种潜在的功能性膳食纤维添加组分应用到食品工业中.