剪切乳化辅助酶法提取咖啡果皮可溶性膳食纤维
|
摘要
本文以咖啡果皮为原料,优化剪切乳化辅助酶法提取可溶性膳食纤维的工艺条件。在单因素实验基础上,采用Plackett-Burman(PB)设计筛选出显著影响咖啡果皮可溶性膳食纤维提取得率的因素,包括剪切时间、酶解时间、酶解温度和酶解pH;采用中心组合试验设计及响应面法,得到最佳提取工艺条件为固液比1∶30(g/mL)、剪切速率7000 r/min、酶添加量0.2%、剪切时间24.0 min、酶解pH 4.90、酶解温度57.0℃、酶解时间1.96 h,在此条件下咖啡果皮可溶性膳食纤维提取率为13.96%,与理论预测值14.00%之间无显著性差异。本研究可为咖啡果皮的高值化利用和功能产品研发提供理论支撑。
The optimization of process parameters for shearing emulsification assisted enzymatic extraction of soluble dietary fiber(SDF) from coffee peel was investigated in this study. Based on the results of single factor experiments, the Plackett-Burman(PB) design was used to screen out the most significant factors which affecting the yield of SDF from coffee peel by shearing emulsification assisted enzymatic hydrolysis method significantly-shearing emulsification time, enzymatic hydrolysis temperature, and enzymatic hydrolysis pH values. The optimum extraction conditions were obtained by the central combination test design and response surface analysis, solid and liquid of ratio of 1:30(g/mL), the shearing emulsifying speed of 7000 r/min, enzyme addition of 0.2%, shearing emulsification time of 24 min, hydrolysis temperature of 57 ℃, and enzymatic hydrolysis time of 1.96 h. Under the optimum conditions, the actual yield of SDF was 13.96%, which was not significantly different from the theoretical prediction value of 14.00%. The results showed that the conditions of extracting SDF from coffee peel by shearing emulsification assisted enzymatic method could be optimized by response surface analysis, which supported the theory of comprehensive utilization and functional product development of coffee peel.
The optimization of process parameters for shearing emulsification assisted enzymatic extraction of soluble dietary fiber(SDF) from coffee peel was investigated in this study. Based on the results of single factor experiments, the Plackett-Burman(PB) design was used to screen out the most significant factors which affecting the yield of SDF from coffee peel by shearing emulsification assisted enzymatic hydrolysis method significantly-shearing emulsification time, enzymatic hydrolysis temperature, and enzymatic hydrolysis pH values. The optimum extraction conditions were obtained by the central combination test design and response surface analysis, solid and liquid of ratio of 1:30(g/mL), the shearing emulsifying speed of 7000 r/min, enzyme addition of 0.2%, shearing emulsification time of 24 min, hydrolysis temperature of 57 ℃, and enzymatic hydrolysis time of 1.96 h. Under the optimum conditions, the actual yield of SDF was 13.96%, which was not significantly different from the theoretical prediction value of 14.00%. The results showed that the conditions of extracting SDF from coffee peel by shearing emulsification assisted enzymatic method could be optimized by response surface analysis, which supported the theory of comprehensive utilization and functional product development of coffee peel.
引文
[1]Behrouzian F,Amini A M,Alghooneh A,et al.Characterization of dietary fibre from coffee silverskin:An optimization study using response surface methodology[J].Bioactive Carbohydrates and Dietary Fibre,2016,8:58-64.
[2]Murthy P S,Naidu M M.Recovery of phenolic antioxidants and functional compounds from coffee industry by-products[J].Food and Bioprocess Technology,2012,5:897-903.
[3]Janissen B,Huynh T.Chemical composition and valueadding applications of coffee industry by-products:A review[J].European Food Research&Technology,2018,128:110-117.
[4]Roussos S,de los Angeles Aquiáhuatl M,del Refugio Trejo-Hernández M,et al.Biotechnological management of coffee pulp-isolation,screening,characterization,selection of caffeine-degrading fungi and natural microflora present in coffee pulp and husk[J].Applied Microbiology&Biotechnology.1995,42:756-762.
[5]胡荣锁,周晶,董文江,等.响应面法优化咖啡果皮可溶性膳食纤维提取工艺和功能特性研究[J].热带农业科学,2015,35:66-72.
[6]Murthy P S,Naidu M M.Sustainable management of coffee industry by-products and value addition-A review[J].Resources Conservation&Recycling,2012,66:45-58.
[7]Pandey A,Soccol C R,Nigam P,et al.Biotechnological potential of coffee pulp and coffee husk for bioprocesses[J].Biochemical Engineering Journal,2000,6:153-162.
[8]Lyu J S,Liu X Y,Zhang X P,et al.Chemical composition and functional characteristics of dietary fiber-rich powder obtained from core of maize straw[J].Food Chemistry,2017,227:383-389.
[9]Karaman E,Y□lmaz E,Tuncel N B.Physicochemical,mic r o structural and functional characterization of dietary fibers extracted from lemon,orange and grapefruit seeds press meals[J].Bioactive Carbohydrates&Dietary Fibre,2017,11:9-17.
[10]Requena M C,González C N A,Barragán L A P,et al.Functional and physico-chemical properties of six desert-sources of dietary fiber[J].Food Bioscience,2016,16:26-31.
[11]Zhang J,Wang Z W.Soluble dietary fiber from Canna edulis Ker by-product and its physicochemical properties[J].Carbohydrate Polymers,2013,92(1):289-296.
[12]Lv J S,Liu X Y,Zhang X P,et al.Chemical composition and functional characteristics of dietary fiber-rich powder obtained from core of maize straw[J].Food Chemistry,2017,227:383-389.
[13]Zhang W M,Zeng G L,Pan Y G,et al.Properties of soluble dietary fiber-polysaccharide from papaya peel obtained through alkaline or ultrasound-assisted alkaline extraction[J].Carbohydrate Polymers,2017,172:102-112.
[14]Chen S N,Jiang L Z,Li Y,et al.Ultrasound-assisted enzymatic extraction of dietary fiber from pods[J].Procedia Engineering,2011,15:5056-5061.
[15]赵玉红,林洋,张立钢,等.黑木耳多糖高剪切分散乳化法与酶法提取的比较研究[J].食品与机械,2016,32:181-186.
[16]Wen Y,Niu M,Zhang B J,et al.Structural characteristics and functional properties of rice bran dietary fiber modified by enzymatic and enzyme-micronization treatments[J].LWT-Food Science and Technology,2017,75:344-351.
[17]马梦梅.孜然膳食纤维改性及降血糖活性研究[D].北京:中国农业科学院,2016.
[18]罗磊,王雅琪,马丽苹,等.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,2017,33:144-149.
[19]刘晓光,吴慧敏,王冲,等.响应曲面法优化高剪切分散乳化提取破布木果多糖[J].石河子大学学报(自然科学版),2017,35:680-686.
[20]黄国霞,黄姿梅,汪青,等.高剪切乳化技术在柚子皮总黄酮提取中的应用[J].中国食品添加剂,2017,10:124-129.
[21]Li C,Zhang X M,Hong Y,et al.Characterisation of physicochemical and functional properties of soluble dietary fibre from potato pulp obtained by enzyme-assisted extraction[J].International Journal of Biological Macromolecules,2017,101:1004-1011.
[22]刘铭,李秀婷,潘凌风,等.芒果皮可溶性膳食纤维的提取及性质研究[J].中国食品添加剂,2014,1:81-87.
[23]付娆,徐曼旭,孙安敏,等.纤维素酶提取黑木耳残渣中膳食纤维的条件优化[J].食品工业,2014,35:41-44.
[24]Ma M M,Mu T H,Sun H,et al.Optimization of extraction efficiency by shear emulsifying assisted enzymatic hydrolysis and functional properties of dietary fiber from deoiled cumin(Cuminum cyminum L.)[J].Food Chemistry,2015,179:270-277.
[25]Xie X Y,Chen F F,Yu J,et al.Optimisation of green ultrasonic cell grinder extraction of iridoid glycosides from Corni fructus by response surface methodology[J].International Journal of Food Science&Technology,2014,49:616-625.
[2]Murthy P S,Naidu M M.Recovery of phenolic antioxidants and functional compounds from coffee industry by-products[J].Food and Bioprocess Technology,2012,5:897-903.
[3]Janissen B,Huynh T.Chemical composition and valueadding applications of coffee industry by-products:A review[J].European Food Research&Technology,2018,128:110-117.
[4]Roussos S,de los Angeles Aquiáhuatl M,del Refugio Trejo-Hernández M,et al.Biotechnological management of coffee pulp-isolation,screening,characterization,selection of caffeine-degrading fungi and natural microflora present in coffee pulp and husk[J].Applied Microbiology&Biotechnology.1995,42:756-762.
[5]胡荣锁,周晶,董文江,等.响应面法优化咖啡果皮可溶性膳食纤维提取工艺和功能特性研究[J].热带农业科学,2015,35:66-72.
[6]Murthy P S,Naidu M M.Sustainable management of coffee industry by-products and value addition-A review[J].Resources Conservation&Recycling,2012,66:45-58.
[7]Pandey A,Soccol C R,Nigam P,et al.Biotechnological potential of coffee pulp and coffee husk for bioprocesses[J].Biochemical Engineering Journal,2000,6:153-162.
[8]Lyu J S,Liu X Y,Zhang X P,et al.Chemical composition and functional characteristics of dietary fiber-rich powder obtained from core of maize straw[J].Food Chemistry,2017,227:383-389.
[9]Karaman E,Y□lmaz E,Tuncel N B.Physicochemical,mic r o structural and functional characterization of dietary fibers extracted from lemon,orange and grapefruit seeds press meals[J].Bioactive Carbohydrates&Dietary Fibre,2017,11:9-17.
[10]Requena M C,González C N A,Barragán L A P,et al.Functional and physico-chemical properties of six desert-sources of dietary fiber[J].Food Bioscience,2016,16:26-31.
[11]Zhang J,Wang Z W.Soluble dietary fiber from Canna edulis Ker by-product and its physicochemical properties[J].Carbohydrate Polymers,2013,92(1):289-296.
[12]Lv J S,Liu X Y,Zhang X P,et al.Chemical composition and functional characteristics of dietary fiber-rich powder obtained from core of maize straw[J].Food Chemistry,2017,227:383-389.
[13]Zhang W M,Zeng G L,Pan Y G,et al.Properties of soluble dietary fiber-polysaccharide from papaya peel obtained through alkaline or ultrasound-assisted alkaline extraction[J].Carbohydrate Polymers,2017,172:102-112.
[14]Chen S N,Jiang L Z,Li Y,et al.Ultrasound-assisted enzymatic extraction of dietary fiber from pods[J].Procedia Engineering,2011,15:5056-5061.
[15]赵玉红,林洋,张立钢,等.黑木耳多糖高剪切分散乳化法与酶法提取的比较研究[J].食品与机械,2016,32:181-186.
[16]Wen Y,Niu M,Zhang B J,et al.Structural characteristics and functional properties of rice bran dietary fiber modified by enzymatic and enzyme-micronization treatments[J].LWT-Food Science and Technology,2017,75:344-351.
[17]马梦梅.孜然膳食纤维改性及降血糖活性研究[D].北京:中国农业科学院,2016.
[18]罗磊,王雅琪,马丽苹,等.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,2017,33:144-149.
[19]刘晓光,吴慧敏,王冲,等.响应曲面法优化高剪切分散乳化提取破布木果多糖[J].石河子大学学报(自然科学版),2017,35:680-686.
[20]黄国霞,黄姿梅,汪青,等.高剪切乳化技术在柚子皮总黄酮提取中的应用[J].中国食品添加剂,2017,10:124-129.
[21]Li C,Zhang X M,Hong Y,et al.Characterisation of physicochemical and functional properties of soluble dietary fibre from potato pulp obtained by enzyme-assisted extraction[J].International Journal of Biological Macromolecules,2017,101:1004-1011.
[22]刘铭,李秀婷,潘凌风,等.芒果皮可溶性膳食纤维的提取及性质研究[J].中国食品添加剂,2014,1:81-87.
[23]付娆,徐曼旭,孙安敏,等.纤维素酶提取黑木耳残渣中膳食纤维的条件优化[J].食品工业,2014,35:41-44.
[24]Ma M M,Mu T H,Sun H,et al.Optimization of extraction efficiency by shear emulsifying assisted enzymatic hydrolysis and functional properties of dietary fiber from deoiled cumin(Cuminum cyminum L.)[J].Food Chemistry,2015,179:270-277.
[25]Xie X Y,Chen F F,Yu J,et al.Optimisation of green ultrasonic cell grinder extraction of iridoid glycosides from Corni fructus by response surface methodology[J].International Journal of Food Science&Technology,2014,49:616-625.