超声结合酶法提取红薯渣中的总膳食纤维及功能性研究_食品专业.rar

摘要：本实验用超声水提取法和超声结合酶法研究了红薯渣中总膳食纤维提取的工艺条件并对其功能性进行探讨。实验结果表明：超声水提取最佳工艺条件为料液比1:35，超声时间15min，超声功率250W，红薯渣中总膳食纤维的提取率为69.79%；超声结合酶法提取最佳工艺条件为糖化酶加酶量为1.2%，酸性蛋白酶加酶量为1.0%，料液比1:30，时间5min，功率200W，总膳食纤维提取率为79.36%，超声结合酶法比超声水提法红薯渣总膳食纤维提高了13.71%，红薯渣中总膳食纤维的持水力为889%，膨胀力为15.80mL/g.

关键词 红薯渣；总膳食纤维；超声；酸性蛋白酶；糖化酶；功能性

Abstract：The experiment exploits ultrasonic water extraction and ultrasonic on the extraction to extract the total dietary fiber of sweet potato residue and to discuss the functional combination of enzymatic method, the experimental results show that: the optimum extraction conditions for ultrasonic water ratio of solid to liquid 1:35, ultrasonic time 15min, ultrasonic power 250W, total dietary fiber of sweet potato residue extraction rate of 68.19%; ultrasonic extraction optimum conditions for glucoamylase enzyme dosage of 1.2% combined with enzymes, acid protease enzyme concentration is 1%, ratio of solid to liquid 1:30, time 5min, power 200W, total dietary fiber extraction rate was 78.46%, the ultrasound combined with enzyme method than the ultrasonic extraction of total dietary fiber of sweet potato residue increased by 15.06% total dietary fiber from sweet potato residue, the water holding capacity of 890%, expansion force is 15.99mL/g.

Keywords Sweet Potato Dregs  Dietary Fiber  Ultrasonic  Acid Protease  Saccharifying    Enzyme  Functional