食品科学2011，Vol.32Issue(24)：120-125,6.
超声结合酶法提取生姜中水溶性膳食纤维及其功能性研究
Ultrasonic-aided Extraction and Functional Properties of Water-soluble Dietary Fiber from Ginger
苗敬芝 1冯金和 1董玉玮1
作者信息
- 1. 徐州工程学院食品（生物）工程学院,江苏徐州221111
- 折叠
摘要
Abstract
The optimization of process parameters for ultrasonic-aided aqueous extraction and ultrasonic-aided enzymatic extraction of water-soluble dietary fiber（SDF） from ginger was developed using one-factor-at-a-time followed by orthogonal array designs.The extraction yield of SDF was investigated with respect to material-to-liquid ratio,ultrasonic treatment time,ultrasonic power and acid cellulase dosage.The optimal ultrasonic-aided aqueous extraction conditions were 25 min ultrasonic treatment at 100 W power and 1：30 material-to-liquid ratio,resulting in an SDF yield of 10.02%.The optimal ultrasonic-aided enzymatic extraction conditions were 3% acid cellulase dosage,1：25 material-to-liquid ratio and 25 min ultrasonic treatment at 100 W power,and the resulting SDF yield was 13.86%,which was 38.2% higher than that obtained by the former method.SDF from ginger revealed strong scavenging activity against hydroxyl and superoxide anion radicals with an IC50 of 2.58 mg/mL and 0.42 mg/mL,respectively.Moreover,DPPH radicals also could be scavenged by the SDF with a scavenging rate exceeding 40%.Its water-holding capacity and swelling power were 359% and 2.86 mL/g,respectively.关键词
生姜/水溶性膳食纤维/超声/酸性纤维素酶/功能性Key words
ginger/water-soluble dietary fiber/ultrasonic treatment/acidic cellulase/functional properties分类
轻工纺织引用本文复制引用
苗敬芝,冯金和,董玉玮..超声结合酶法提取生姜中水溶性膳食纤维及其功能性研究[J].食品科学,2011,32(24):120-125,6.
