食品科学2012，Vol.33Issue(24)：122-126,5.
酶法制备大豆皮微晶纤维素及其理化特性
Enzymatic Preparation and Physicochemical Properties of Microcrystalline Cellulose from Soybean Husks
摘要
Abstract
Microcrystalline cellulose (MCC) was prepared from soybean husks via cellulase hydrolysis. The effects of enzyme dosage, pH, time, temperature and solid-to-liquid ratio on the content of MCC in soybean husk hydrolysate were studied. The optimal conditions for MCC preparation were found to be hydrolysis at pH 4.8 and 47 ℃ for 1 h with an enzyme dosage of 1% and a solid-to-liquid ratio of 1:20 (g/mL). The prepared MCC had similar physiochemical properties such as average degree of polymerization (DP), water-holding capacity and apparent viscosity as a commercial MCC product, and showed a loose structure and a large specific surface area as shown by SEM observation. Microstructure analysis showed that the MCC obtained from soybean husks had a large sweling volume after water absorption, resulting in a good filling effect in the intestinal tract. Based on this, we speculated that MCC derived from soybean husks is more effective in enhancing peristalsis and promoting defecation.关键词
大豆皮/纤维素酶/微晶纤维素/理化性质Key words
soybean husk/cellulase/microcrystalline cellulose/physicochemical properties分类
轻工纺织引用本文复制引用
刘恩岐,张建萍,唐仕荣,巫永华..酶法制备大豆皮微晶纤维素及其理化特性[J].食品科学,2012,33(24):122-126,5.基金项目
徐州工程学院科研培育项目(xky2007225) （xky2007225）
