现代食品科技2024，Vol.40Issue(3)：229-238,10.DOI:10.13982/j.mfst.1673-9078.2024.3.0438
梨渣可溶性膳食纤维提取工艺优化及功能特性分析
Extraction Process Optimization and Analysis of Functional Characteristics of Soluble Dietary Fibers of Pear Pomace
摘要
Abstract
The soluble dietary fibers(SDF)of pear pomace were prepared by enzymatic hydrolysis using cellulases,and the SDF yield was taken as the evaluation index to optimize the process conditions for the preparation of SDF by enzymatic hydrolysis through single factor experiments and response surface methodology.The physicochemical properties and functional characteristics of the pear pomace SDF were analyzed.The results showed the SDF extraction process to be optimized under the following conditions:an enzyme/substrate mass ratio of 1.1%,reaction time of 5.2 h,material-to-liquid ratio of 1:21,reaction temperature of 37℃,and a pH value of 4.5.The resulting experimental SDF yield equaled 6.29%,which was consistent with the theoretical value of 6.23%.The SDF showed improved water holding and swelling capacity compared to the original pear pomace.In addition,SDF could scavenge DPPH(IC50=0.494 mg/mL)and ABTS+(IC50=0.429 mg/mL)free radicals,demonstrating good antioxidant activity.SDF showed better cholesterol adsorption performance in the intestine(4.81 mg/g),but the adsorption capacity for NO2-in the gastric environment(84.68%)was significantly higher than that in the intestinal environment(16.21%).The SDF of pear pomace seem to have good physical and chemical functional properties,and this study provides a theoretical basis for the high-value utilization of pear pomace.关键词
梨渣/可溶性膳食纤维(SDF)/酶法制备/工艺优化/抗氧化活性/吸附能力Key words
pear pomace/soluble dietary fiber/enzymatic preparation/process optimization/antioxidant activity/adsorption capacity引用本文复制引用
马凤,张振宇,陈启苗,牛佳佳,曹庸,苗建银..梨渣可溶性膳食纤维提取工艺优化及功能特性分析[J].现代食品科技,2024,40(3):229-238,10.基金项目
河南省大宗水果产业技术体系(HARS-22-09-G4) （HARS-22-09-G4）
