现代食品科技2012，Vol.28Issue(3)：282-284,366,4.
菠萝蜜膳食纤维的提取工艺研究
Extraction of the Dietarv Fiber from Jack Fruit
摘要
Abstract
The dietary fiber was extracted from the skin of jack fruit, and the extractive process was optimized. The dietary fiber was extracted from the skin by zymochemistry method using a-amylase concentration, enzymatic hydrolyzing temperature, NaOH concentration, NaOH hydrolyzing temperature as the main factors of the single factor test. The optimal conditions were follows: a-amylase concentration 0.3%, enzymatic hydrolyzing temperature 65 °C, NaOH concentration 0.5% and NaOH hydrolyzing temperature 60 °C. Under these conditions, the extracting rate of insoluble the dietary fiber was up to 37.8%. Retention rates of starch and the protein were 6.34% and 7.88%, respectively. By extracting the dietary fiber and increasing its comprehensive utilization way, the economic and ecological benefits of planting and processing jackfruit can be enhanced, thereby promoting local agriculture and rural economic development.关键词
菠萝蜜/膳食纤维/提取/最佳工艺Key words
Jackfruit/ dietary fiber/ extraction/ optimal process引用本文复制引用
叶盛权,叶春海,郭祀远,吕庆芳,毛琪,杨斯明..菠萝蜜膳食纤维的提取工艺研究[J].现代食品科技,2012,28(3):282-284,366,4.基金项目
广东省科技厅农业攻关项目(2007A020200006) （2007A020200006）
广东省科技厅农业攻关项目(2009B020305006),广东海洋大学引进人才科研启动费(1010295) （2009B020305006）
