食品科学2016，Vol.37Issue(14)：11-17,7.DOI:10.7506/spkx1002-6630-201614003
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
Dietary Fiber from Pine Kernel Meal:Optimization of Extraction Process by Response Surface Methodology and Physicochemical Properties
摘要
Abstract
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.关键词
松仁粕/膳食纤维/响应面/性质Key words
pine kernel meal/dietary fiber/response surface methodology/property分类
轻工业引用本文复制引用
包怡红,冯雁波..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[J].食品科学,2016,37(14):11-17,7.基金项目
中央高校基本科研业务费专项（2572014EA02）；哈尔滨市科技创新人才项目 （）
