摘要
以竹笋为原料,在酶解时间、酶解温度、复合酶质量分数、复合酶质量比值4个单因素实验的基础上,通过响应面法对竹笋膳食纤维提取工艺条件进行优化。结果表明:最佳提取工艺条件为酶解时间95 min、酶解温度56℃、复合酶质量分数0.52%、复合酶质量比值为蛋白酶∶纤维素酶=3∶1,在此条件下竹笋膳食纤维提取率最大,为53.21%。
Bamboo shoots was used as raw material to optimize the complex enzyme extraction condition of dietary fiber through response surface methodology on the basis of four single factor ： time, temperature,complex enzyme adding dose and the quality of compound enzyme ratio.The results showed that the optimum extraction conditions as followings：time was 95 minutes,temperature was 56 ℃,complex enzyme adding dose was 0.52%,the mass ratio of protease to cellulase was 3 ∶1. Under these conditions,the experimental yield of bamboo shoot dietary fiber was 53.21%,which was the largest.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第2期213-216,238,共5页
Science and Technology of Food Industry
基金
重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)
重庆市社会事业与民生保障项目(cstc2015shmszx80007)
关键词
竹笋膳食纤维
响应面
复合酶
蛋白酶
纤维素酶
bamboo shoot dietary fiber
response surface methodology
complex enzyme
protease
cellulase
