超声辅助提取水不溶性大豆膳食纤维及其物理特性
潘利华1徐学玲2罗建平1
合肥工业大学生物与食品工程学院,合肥230009北京市农林科学院蔬菜研究中心,北京100097摘要:为研究超声辅助提取对豆渣中水不溶性大豆膳食纤维提取效率及物理特性的影响,该文以超声波为辅助,在液料比、超声功率强度、超声温度和超声时间4个单因素试验的基础上,通过四元二次通用旋转组合设计试验优化超声辅助提取水不溶性大豆膳食纤维的工艺条件,并采用扫描电镜、红外光谱仪等对超声辅助、酸溶碱沉、酶解辅助提取所获得的水不溶性大豆膳食纤维产品进行了物理特性表征。优化试验结果表明,在液料比35 mL/g、超声功率强度600 W/g、超声温度50℃、间歇性超声处理累计时间50 min条件下水小溶性大豆膳食纤维提取率较高,达92.11%。物性分析结果显示,与酸溶碱沉、酶解辅助提取的水不溶性大豆膳食纤维相比,超卢辅助提取的水不溶性大豆膳食纤维具有更高的持水力、溶胀力、结合水力和结合脂肪能力以及更丰富的空间网状结构。研究结果揭示,超卢辅助提取法不仪能够提高豆渣中水不溶性大豆膳食纤维的提取率,而且对其加工性能有很好的改进作用。
超声;提取;物理特性;豆渣;膳食纤维;结构表征
10.3969/j.issn. 1002-6819.2011.09.067
TQ028A1002 -6819(2011 )-09-0387-06
2010-110-222011-06-22
国家大学生创新实验计划项目(091035953)
通信作者:潘利华(1972-),女,江西黎川人,副教授,博士,主要从
事食品乍物化学研究。合肥 台肥工业大学生物与食品工程学院,230009.
Email: llihuapan@163.com
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Ultrasound-assisted extraction of insoluble dietary fiber from soybean and its physical properties
Pan LihuaXu XuelingLuo Jianping
万方数据
超声辅助提取水不溶性大豆膳食纤维及其物理特性
作者:潘利华, 徐学玲, 罗建平, Pan Lihua, Xu Xueling, Luo Jianping
作者单位:潘利华,罗建平,Pan Lihua,Luo Jianping(合肥工业大学生物与食品工程学院,合肥,230009), 徐学玲,Xu Xueling(北京市农林科学院蔬菜研究中心,北京,100097)
刊名:
农业工程学报
英文刊名:Transactions of the Chinese Society of Agricultural Engineering
年,卷(期):2011,27(9)
被引用次数:2次
参考文献(15条)
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引证文献(2条)
1.张艳荣.魏春光.崔海月.陈雪马铃薯膳食纤维的表征及物性分析[期刊论文]-食品科学 2013(11)
2.江连洲.赵谋明.陈复生.侯俊财大豆精深加工关键技术创新与应用[期刊论文]-中国食品学报 2012(6)
引用本文格式:潘利华.徐学玲.罗建平.Pan Lihua.Xu Xueling.Luo Jianping超声辅助提取水不溶性大豆膳食纤维及其物理特性[期刊论文]-农业工程学报 2011(9)