【摘要】 通过单因素以及正交实验来探讨脂肪酶、淀粉酶和木瓜蛋白酶的加入对提取甘薯茎叶中水溶性膳食纤维的影响,并在单因素基础上对提取工艺进行正交优化,得出酶法提取的最佳工艺条件是脂肪酶添加量为0.015 g·100 mL-1,淀粉酶添加量为0.035 g·100 mL-1,木瓜蛋白酶添加量为0.075 g·100 mL-1,其中正交实验中影响因素为淀粉酶>蛋白酶>脂肪酶。水溶性膳食纤维的最佳提取率为1.285%。提取得到的甘薯茎叶中水溶性膳食纤维纯度高,持水力为787%,溶胀力为4.10 mL·g-1,产品具有良好的性状。更多还原

【Abstract】 Through the single factor and orthogonal test of adding,amylase and papain effect of soluble dietary fiber on the extraction of sweet potato stem and leaf,and orthogonal optimization of extraction process on the basis of single factor were studied. The optimum condition of enzymatic extraction were as follows: adding amount of lipase was 0. 015 g·100mL-1,adding amount of amylase was 0.035 g·100 mL-1,and adding papain 0.075 g·100 mL-1,including the impact of orthogonal experiment factors for amylase>protease>lipase. The best extraction rate of water-soluble dietary fiber was 1.285%. The extraction of sweet potato leaves and stems of soluble dietary fiber in high purity,water holding capacity was787%,the swelling force was 4. 10 mL·g-1,the product had good quality.更多还原