本文已被：浏览 1218次 下载 1643次
投稿时间：2022-11-25
投稿时间：2022-11-25
中文摘要: 在传统酶法制备膳食纤维的工艺基础上，基于膳食纤维提取率、可溶性膳食纤维含量及不溶性膳食纤维持水力的差异，对红毛藻膳食纤维的制备工艺进行改进，旨在获得高品质红毛藻膳食纤维的制备工艺。通过4 种不同制备工艺（酶法制备工艺、高速剪切分散辅助酶法制备工艺、乳杆菌发酵辅助酶法制备工艺、乳杆菌发酵-高剪切分散辅助酶法制备工艺）对红毛藻中膳食纤维进行提取，利用响应面法对提取工艺条件进行优化。结果表明，乳杆菌发酵-高剪切分散辅助酶法对红毛藻总膳食纤维具有最佳的提取率，较传统酶解法提高1.2 倍。优化后的提取工艺条件为分散转速15 000 r/min、分散时间10 min、料液比1∶60（g/mL），此条件下制备的膳食纤维提取率为（50.32±1.23）%，可溶性膳食纤维含量为（12.04±0.45）%、不溶性膳食纤维持水力为（12.73±0.87）g/g。
Abstract:On the basis of traditional enzymatic preparation process of dietary fiber，the preparation process of dietary fiber of Bangia fusco-purpurea was improved based on the difference in the extraction rate of dietary fiber，content of soluble dietary fiber（SDF），and the water-holding capacity of insoluble dietary fiber（IDF），so as to obtain preparation process of high-quality dietary fiber of Bangia fusco-purpurea.Four preparation processes，including enzymatic preparation process，high-speed shear dispersion-assisted enzymatic preparation process，Lactobacillus fermentation-assisted enzymatic preparation process，and Lactobacillus fermentation &high-speed shear dispersion-assisted enzymatic preparation process，were applied to extract dietary fiber of Bangia fusco-purpurea.The response surface method was used to optimize the extraction conditions.The results showed that Lactobacillus fermentation&high-speed shear dispersion-assisted enzymatic preparation process achieved the best extraction rate of the total dietary fiber of Bangia fusco-purpurea，which was 1.2 times higher than that of traditional enzymatic preparation.The optimized preparation process parameters were a dispersion speed of 15 000 r/min，a dispersion time of 10 min，and a liquid-to-material ratio of 1∶60（g/mL）.The extraction rate of dietary fiber，the content of SDF，and the water-holding capacity of IDF under the condition were（50.32±1.23）%，（12.04±0.45）%，and（12.73±0.87）g/g respectively.
keywords: Bangia fusco-purpurea dietary fiber preparation process high-speed shear dispersion waterholding capacity
文章编号：202415015 中图分类号： 文献标志码：
基金项目:福建省科技重大专项专题项目（2020NZ012015）；福建省自然科学基金面上项目（2021J01831）；厦门市海洋与渔业发展专项资金项目（21CZP005HJ07）
| 作者 | 单位 |
| 董玉婷1，马家乐1，郑明静1，2，3，王永兴4，朱艳冰1，2，3，杨远帆1，2，3，姜泽东1，2，3*，倪辉1，2，3，李清彪1，2，3 | 1.集美大学 海洋食品与生物工程学院，福建 厦门 361021；2.福建省食品微生物与酶工程重点实验室，福建 厦门 361021；3.厦门市食品生物工程技术研究中心，福建 厦门 361021；4.漳州市科技情报研究所，福建 漳州 363000 |
引用文本：
津ICP备20000603号-1