响应面试验优化红松松仁膳食纤维制备工艺及其理化性质分析

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10 148 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。

Dietary Fiber from Pine Kernel Meal: Optimization of Extraction Process by Response Surface Methodology and Physicochemical Properties

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.