食品与机械2017，Vol.33Issue(8)：144-149,6.DOI:10.13652/j.issn.1003-5788.2017.08.032
绿豆皮可溶性膳食纤维提取工艺优化及其物理特性研究
Study and optimization on extraction process and physical characteristics of soluble dietary fiber from Phaseolus radiatus Hull
罗磊 1王雅琪 2马丽苹 1朱文学 2张宽 1姬青华 2马永哲1
作者信息
- 1. 河南科技大学食品与生物工程学院,河南洛阳471023
- 2. 河南省食品原料工程技术研究中心,河南洛阳471023
- 折叠
摘要
Abstract
Superfine grinding-assisted enzymatic extraction of soluble dietary fiber from Phaseolus Radiatus hull were studied,and the extraction conditions were optimized by two general rotary combination design.Then the properties were studied.The results showed that the superfine grinding could significantly improve the extraction rate of soluble dietary fiber of Phaseolus radiatus hull,when the particle size was 25～38 μm,and the enzymatic extraction of soluble dietary fiber were:ratio of solvent-to-solid 33 ∶ 1 (mL/g),enzyme solution temperature,60 ℃,ratio of enzyme-substrate 190 U/g,the enzymolysis time 2 h.Under this conditions,the yield of soluble dietary fiber reached 14.02％,the water holding capacity was 389％,the oil holding capacity was 142％,the expansion force was 2.67 mL/g.and the adsorption rate of sodium cholate was 30.29 ％.关键词
绿豆皮/可溶性膳食纤维/提取/物理特性Key words
phaseolus Radiatus hull/soluble dietary fiber/extraction/physical characteristics引用本文复制引用
罗磊,王雅琪,马丽苹,朱文学,张宽,姬青华,马永哲..绿豆皮可溶性膳食纤维提取工艺优化及其物理特性研究[J].食品与机械,2017,33(8):144-149,6.
