菠萝蜜膳食纤维的提取工艺研究

Extraction of the Dietary Fiber from Jack Fruit

摘要:

利用菠萝蜜加工的副产物果皮提取膳食纤维，并对其提取工艺进行了优化，实验结果表明：酶化学法提取果皮中膳食纤维，以酶用量，酶水解温度，NaOH浓度，NaOH水解温度为4个主要影响因素进行单因素及正交实验，最佳工艺条件为：酶用量0.3%，酶解温度65 ℃，碱浓度5%，碱解温度60 ℃，菠萝蜜膳食纤维的提取效果最好，水不溶性膳食纤维提取率达37.8%，膳食纤维的颜色较深，淀粉残留率为6.34%，蛋白质残留率为7.88%。通过提取膳食纤维，增加其综合利用途径，提高菠萝蜜种植业与加工业的经济效益，促进地方农业和农村经济的发展。

Abstract:

The dietary fiber was extracted from the skin of jack fruit, and the extractive process was optimized. The dietary fiber was extracted from the skin by zymochemistry method using α-amylase concentration, enzymatic hydrolyzing temperature, NaOH concentration, NaOH hydrolyzing temperature as the main factors of the single factor test. The optimal conditions were follows: α-amylase concentration 0.3%, enzymatic hydrolyzing temperature 65 ℃, NaOH concentration 0.5% and NaOH hydrolyzing temperature 60 ℃. Under these conditions, the extracting rate of insoluble the dietary fiber was up to 37.8%. Retention rates of starch and the protein were 6.34% and 7.88%, respectively. By extracting the dietary fiber and increasing its comprehensive utilization way, the economic and ecological benefits of planting and processing jackfruit can be enhanced, thereby promoting local agriculture and rural economic development.