超声波协同酶法提取牛蒡膳食纤维工艺

以等外牛蒡根为原料,通过单因素和正交试验研究了加酶量、pH值、酶解温度、酶解时间以及超声波功率等因素对超声波协同木瓜蛋白酶和糖化酶酶解牛蒡根提取膳食纤维工艺的影响,确定了最佳的酶解工艺条件：牛蒡粉按液料比25∶1加纯水,调节至pH 6,加入4%的木瓜蛋白酶,50℃水浴,超声波功率150 W,协同酶解60 min;再调节至pH 5,加入1%糖化酶,50℃水浴,超声波功率200 W,协同酶解40 min,牛蒡膳食纤维提取率为62.17%.超声波技术协同酶法提取牛蒡膳食纤维具有快速、高效、简单等优点.

Technological Study on Synergistic Extraction of Dietary Fiber from Burdock with Enzyme Under Ultrasonic Wave

Synergistic extraction technology of dietary fiber from burdock was studied with papain and diastatic enzyme under ultrasonic wave. Effects of enzyme dosage, pH of solution, enzymolysis temperature, enzymolysis time and ultrasonic power were investigated through single factor test and orthogonal tests. The optimum enzymolysis conditions for dietary fiber from burdock were identified as follows： burdock powder with pure water as solvent, ratio of liquid to material as 25 ： 1（V/W）, adjusting pH 6, the amount of papain 4%, temperature 50 ℃ , enzymolysis of papain for 60min under ultrasonic power 150 W, then adjusting pH 5, adding 1% diastatic enzyme, and enzymolysis for 40min at 50 ℃ under ultrasonic power 200 W, the extraction yield of dietary fiber was up to 62.17%. All these results indicate that synergistic extraction of enzymolysis under ultrasonic wave is a simple, rapid and efficient method.