CAJ | 학술논문

对枳椇果渣不溶性膳食纤维(IDF)的化学法提取工艺、双氧水脱色工艺进行了研究,并对产品的营养成分和功能性质进行分析.通过单因素及正交试验确定最佳的化学法提取工艺为:以液料比为8:1(mL:g)、浓度为1.5mol/L的氢氧化钠溶液,在20℃条件下处理40min后过滤,冲洗至中性,然后取滤渣转移至液料比为6:1(mL:g)、pH值2的硫酸溶液中,60℃下作用60min,冲洗至中性,干燥.不溶性膳食纤维的提取率为74.02%,质量分数由果渣中的62.62%(干基计)提高到84.97%;双氧水脱色的最佳工艺条件为:5% H2 O2、pH值12、45℃、5h,在此条件下不溶性膳食纤维的白度由51.63%增加到60.21%;制备的膳食纤维产品的持水力由果渣中2.4g/g增加到4.3g/g、持油率由2.3mL/g增加到3.9mL/g、结合水力由2.6g/g增加到4.7g/g、膨胀力由2.8mL/g增加到4.6mL/g.
대지구과사불용성선식섬유(IDF)적화학법제취공예、쌍양수탈색공예진행료연구,병대산품적영양성분화공능성질진행분석.통과단인소급정교시험학정최가적화학법제취공예위:이액료비위8:1(mL:g)、농도위1.5mol/L적경양화납용액,재20℃조건하처리40min후과려,충세지중성,연후취려사전이지액료비위6:1(mL:g)、pH치2적류산용액중,60℃하작용60min,충세지중성,간조.불용성선식섬유적제취솔위74.02%,질량분수유과사중적62.62%(간기계)제고도84.97%;쌍양수탈색적최가공예조건위:5% H2 O2、pH치12、45℃、5h,재차조건하불용성선식섬유적백도유51.63%증가도60.21%;제비적선식섬유산품적지수력유과사중2.4g/g증가도4.3g/g、지유솔유2.3mL/g증가도3.9mL/g、결합수력유2.6g/g증가도4.7g/g、팽창력유2.8mL/g증가도4.6mL/g.
Marc from Hovenia dulcis Thunb. fruit is a new cheap source of insoluble dietary fiber(IDF). To utilize this resource comprehensively, the preparation of IDF from H.dulcis marc by chemical methods and its bleaching with hydrogen peroxide(H2 O2)were studied. The nutritional components and functional properties of the product were also analyzed. According to the result of single factor analysis and orthogonal test, the reasonable technology of extraction is that the marc is immersed in 1.5 mol/L NaOH at 20 ℃ for 40 min with 8:1(mL:g) ratio of liquid to material,then filtered and washed to neutrality. The residue was transferred into H2SO4 solution of pH value 2.0 with 6:1(mL:g) ratio of liquid to material and soaked at 60 ℃ for 60 min,then washed to neutrality. The optimum processing conditions of decoloration were as follows: 5 % H2 O2, pH value 12, 45 ℃, 5 h, then dried at 65 ℃ for 5 h, milled and sieved(380 μm). Under these conditions the IDF whiteness increased from 51.63% to 60.21%. The IDF yield is 74.02 % and purity increased from 62.62 % to 84.97 %(on dry base). Compared with the marc, water-holding capacity, oil-holding capacity, water-retention capacity and swelling capacity of IDF product increased from 2.4 to 4.3 g/g, 2.3 to 3.9 mL/g, 2.6 to 4.7 g/g and 2.8 to 4.6 mL/g, respectively.