上海农业学报2017，Vol.33Issue(6)：85-90,6.DOI:10.15955/j.issn1000-3924.2017.06.17
葡萄皮渣膳食纤维酶法改性工艺研究
An enzymatic modification process of dietary fiber from grape pomace
杨慧 1王永刚 2贾文婷 3吴洪斌1
作者信息
- 1. 新疆农垦科学院农产品加工研究所,石河子832000
- 2. 新疆农垦科学院农产品加工重点实验室,石河子832000
- 3. 鹤壁职业技术学院,河南458030
- 折叠
摘要
Abstract
The dietary fiber,a by-product of brewer's grape pomace,was treated with cellulase so as to improve an extraction yield of grape soluble dietary fiber (GSDF),and then the functional properties of the modified dietary fiber were analyzed.The results indicated that when the liquid-material ratio was 11 to 1 (mL/g),the enzymolysis temperature and time were respectively 52 ℃ and 62 min and the enzyme amount was added at 1.4 mg/mL,the enzymatic modification process was the best and the extraction yield reached 33.68％;After modification,the dietary fiber was significantly improved in water-holding power,oil-holding power,expansibility and cation exchange capacity.关键词
葡萄皮渣/膳食纤维/酶法改性/功能性质Key words
Grape pomace/Dietary fiber/Enzymatic modification/Functional properties分类
轻工纺织引用本文复制引用
杨慧,王永刚,贾文婷,吴洪斌..葡萄皮渣膳食纤维酶法改性工艺研究[J].上海农业学报,2017,33(6):85-90,6.
