双酶水解香蕉皮提取可溶性膳食纤维初步研究

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英文篇名：Preliminary Study on Extraction of Soluble Dietary Fiber from Banana Peel by Compound Enzymes 作者：刘美池 ; 陈华 ; 秦海旭 ; 曹灵菲 ; 张焦敏 英文作者：LIU Meichi;CHEN Hua;QIN Haixu;CAO Lingfei;ZHANG Jiaomin;School of Chemistry and Life Science,Anshan Normal University; 关键词：香蕉皮 ; 可溶性膳食纤维 ; 双酶法 ; α-淀粉酶 ; 木瓜蛋白酶 英文关键词：banana peel;;soluble dietary fiber;;compound enzymes;;thermostable α-amylase;;papain 中文刊名：NCPJ 英文刊名：Farm Products Processing 机构：鞍山师范学院化学与生命科学学院; 出版日期：2019-03-15 出版单位：农产品加工 年：2019 期：No.475 基金：鞍山师范学院2018年度大学生创新创业训练计划资助项目(201810169010) 语种：中文; 页：NCPJ201905006 页数：3 CN：05 ISSN：14-1310/S 分类号：21-23

摘要

采用双酶法(耐高温α-淀粉酶、木瓜蛋白酶)对香蕉皮中可溶性膳食纤维进行提取,对双酶加入量、酶解时间、酶解温度等因素进行单因素试验。以可溶性膳食纤维得率为指标,采用正交试验法确定最佳提取工艺条件。结果表明,以pH值为6.0的磷酸氢二钠-柠檬酸缓冲溶液为提取剂,α-淀粉酶酶解温度95℃,木瓜蛋白酶酶解温度45℃,α-淀粉酶用量17.5 mg,木瓜蛋白酶用量12.5 mg,酶解时间60 min。在此条件下,可溶性膳食纤维提取率可达到6.33%。
        The extraction of soluble dietary fiber from banana peel were preliminary studied by compound enzymes(thermostable α-amylase and papain). The soluble dietary fiber with relatively high purity were obtained by single factor test and orthogonal test. The sequence of the factors that influence the extracting rate was,from important to less,temperature for thermostable α-amylase,addition for thermostable α-amylase temperature for papain,addition for papain. The results showed that the optimal extraction condition was to extract at temperature 95 ℃ for thermostable α-amylase, 45 ℃ for papain, thermostable α-amylase quantity added to 17.5 mg and papain quantity added to 12.5 mg,pH 6.0 and time 60 min. The extraction rate under this condition was up to 6.33%.

引文

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