| 酶碱法制备水浮莲膳食纤维的工艺研究 |
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| 引用本文： | 胡小军,何玉雪,曾玉带.酶碱法制备水浮莲膳食纤维的工艺研究[J].食品科学,2007,28(7):222-225. |
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| 作者姓名： | 胡小军 何玉雪 曾玉带 |
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| 作者单位： | 湛江师范学院化学科学与技术学院； 湛江师范学院化学科学与技术学院 广东湛江524048； 广东湛江524048； |
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| 基金项目： | 湛江师范学院重点科研项目（L0605） |
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| 摘 要： | 以水浮莲为原料,探讨了酶法与碱法相结合制备水浮莲膳食纤维的工艺,同时对膳食纤维的性能特性进行了实验。结果表明:酶碱法制备水浮莲膳食纤维的最佳工艺条件为:α-淀粉酶的浓度为0.6%,NaOH的浓度为3%,于60℃条件下提取90min。在此条件下提取率为76%,采用化学法制备提取率只有65%。而在水浮莲膳食纤维的持水力和膨胀性方面酶碱法优于化学法。
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| 关 键 词： | 水浮莲 膳食纤维 制备工艺 |
| 文章编号： | 1002-6630（2007）07-0222-04 |
| 修稿时间： | 2007-06-10 |
Study on Preparation of Water Lettuce Dietary Fiber by Combination of Enzymolysis and Alkaline Hydrolysis |
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| HU Xiao-jun,HE Yu-xue,ZENG Yu-dai.Study on Preparation of Water Lettuce Dietary Fiber by Combination of Enzymolysis and Alkaline Hydrolysis[J].Food Science,2007,28(7):222-225. |
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| Authors: | HU Xiao-jun HE Yu-xue ZENG Yu-dai |
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| Affiliation: | School of Chemical Science and Technology, Zhanjiang Normal University, Zhanjiang 524048, China |
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| Abstract: | The preparation technology of water lettuce dietary fibe was studied by combination of enzymolysis and alkaline hydrolysis. Meanwhile, the characteristics of water lettuce dietary fiber were analysed. The results showed that the best preparation conditions are α-amylase concentration of 0.6%, NaOH concentration of 3% at 60 ℃ for 90 min extraction. Under these conditions extraction rate was up to 76%, but chemical extraction rate was only 65%. Combination of enzymolysis and alkaline hydrolysis was superior to chemical extraction on water-holding and expansibility. |
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| Keywords: | water lettuce dietary fiber preparation technology |
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