Dietary fiber was extracted from pine kernel meal and its physicochemical properties were examined. Response surface methodology was used to optimize the extraction conditions. Alcalase was selected as the best enzyme to hydrolyze the protein in pine kernel meal. pH, enzyme dosage, reaction temperature and reaction time were chosen as the significant variables influencing the extraction of dietary fiber. Using one-factor-at-a-time method and response surface methodology, the levels of these four variables were optimized as follows:pH, 9.2;enzyme dosage, 10 148 U/g;reaction temperature, 50℃, and reaction time, 3.1 h. Under these optimized conditions, the dietary fiber content of pine kernel meal was determined to be 77.67%. Compared with pine kernel meal, its water-holding capacity, swelling capacity and oil-binding capacity were increased by 24.17%, 25.95%, and 40.44%, respectively and its solubility was decreased by 63.94%. The dietary fiber obtained from pine kernel meal exhibited good functional properties, which are important for practical applications.%以红松松仁粕为原料制备松仁膳食纤维，利用响应面法优化制备工艺条件，并对其相关性质进行分析。通过比较筛选碱性蛋白酶为最适酶，选择pH值、加酶量、酶解温度、酶解时间4个影响因素，在单因素试验基础上通过响应面试验设计，得到最优酶解工艺条件，并对此条件下得到的膳食纤维性质进行分析。结果表明：制备膳食纤维最优工艺条件为pH 9.2、碱性蛋白酶加酶量10148 U/g、酶解温度50℃、酶解时间3.1 h，膳食纤维含量可达77.67%。相对于松仁粕，其持水力、膨胀力、持油力分别提高了24.17%、25.95%、40.44%，溶解性降低了63.94%。松仁粕经酶解后得到的膳食纤维具有较好的性能，对于实际应用具有重要意义。
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