酱油渣不溶性膳食纤维的制备及其功能特性研究.pdfVIP

2009 年第2 期 中 国 酿 造 总第203 期 · · 创新与借鉴 105 酱油渣不溶性膳食纤维的制备及其功能特性研究 王忠合 韩山师范学院生物系，广东潮州 521041） （ 摘 要：以酱油渣为原料，采用酶法辅助碱法制备不溶性膳食纤维，并测定不溶性膳食纤维的膨胀性、持水力、抗脂质过氧化以及吸 附亚硝酸根离子等功能特性。实验结果表明，不溶性膳食纤维制备的最佳工艺参数为：NaOH浓度为4% ，碱解温度为50℃，碱解时间 为70min ，酱油渣不溶性膳食纤维得率达37.89%。酱油渣不溶性膳食纤维具有良好的膨胀性、持水力、抗脂质过氧化和吸附亚硝酸根 离子的作用，在胃液pH值条件下，在120min时不溶性膳食纤维吸附性能趋于饱和，吸附率达到72.6% ，根据模拟方程求得在48.8min 吸附率达到50%。 关 键 词：酱油渣；膳食纤维；功能特性；吸附性能 中图分类号：R814；R151.4 文献标识码：A 文章编号：0254－5071 （2009）02-0105-04 Preparation and characterization of insoluble dietary fiber from soy sauce residue WANG Zhonghe Dep artment of Biology, Hanshan Normal University, Chaozhou Guangdong 52 104 1, China） （ Abstract: In this paper, insoluble dietary fiber from soy sauce residues was prepared by using enzymatic hydrolysis technology and auxiliary alkali method. Its functional characteristics were also studied, such as expansibility, retention ability, anti-lipid peroxidation, absorbing nitrite ion and so on. The optimum parameters obtained by orthogonal experiment were as follows: NaOH concentration 4%, temperature 50℃, time 70 min. Under this condition, extracting rate of insoluble dietary fiber was at least 37.89 %. The insoluble dietary fiber from soy sauce residue had good expansibility, re- tention ability, anti-lipid peroxidation and absorbing nitrite ion. Maximum adsorption of insoluble dietary fiber to nitrites in