笋头膳食纤维复合酶法改性工艺优化及其理化特性评价

方东亚; 郑亚凤

doi:10.19303/j.issn.1008-0384.2019.03.017

笋头膳食纤维复合酶法改性工艺优化及其理化特性评价

doi: 10.19303/j.issn.1008-0384.2019.03.017

方东亚,
郑亚凤^,

福建农林大学食品科学学院, 福建福州 350002

基金项目:

福建省高校青年自然科学基金重点项目 JZ160434

详细信息

作者简介:
方东亚(1994-), 女, 硕士研究生, 研究方向:农产品加工及贮藏(E-mail:fdongya@163.com)

通讯作者:
郑亚凤(1981-), 女, 教授, 研究方向:食品碳水化合物与营养(E-mail:zyffst@163.com)

中图分类号: TS209
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- 被引次数: 0
出版历程
- 收稿日期: 2018-09-12
- 修回日期: 2019-01-14
- 刊出日期: 2019-03-28

Enzymatic Hydrolysis for Producing Dietary Fibers from Bamboo Shoot Byproduct

FANG Dong-ya,
ZHENG Ya-feng^,

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China

摘要

摘要: 目的笋头是笋加工的主要副产物，是来源广泛且成本低廉的膳食纤维原料。传统的热水法制备的笋头膳食纤维由于纤维颗粒大，口感粗糙，在食品中添加应用易造成品质下降。为了推动笋头膳食纤维在食品加工中的应用，本文研究了复合酶法改性工艺对笋头膳食纤维的粒径及理化特性的影响。方法以热水法制备的笋头膳食纤维为原料，以纤维粒径为评价指标，通过单因素试验研究复合酶添加量、时间、温度和pH值对纤维粒径的影响。根据单因素结果，进行以Box-Behnken试验设计为基础的响应面优化试验。比较分析了改性前后笋头膳食纤维的理化特性变化。结果复合酶法改性笋头膳食纤维的最优工艺条件为：复合酶添加量0.20%（纤维素酶：木聚糖酶=1：1），温度47℃，pH 5.4，时间2.0 h。以优化后的复合酶解法处理的笋头膳食纤维的纤维粒径（D₉₀）由（146.2±0.21）μm降低至（97.2±0.14）μm。相对于改性处理前的笋头膳食纤维，改性笋头膳食纤维的持水力、持油力和膨胀度分别提高1.30、2.16和1.64倍。结论经过工艺优化的复合酶法可显著减小笋头膳食纤维的纤维粒径，并显著提高纤维的持水力、持油力和膨胀度等理化性质。研究结果有利于推动笋头膳食纤维在功能食品加工中的应用。
- 笋头 /
- 膳食纤维 /
- 响应面 /
- 复合酶解
Abstract: Objective Enzymatic hydrolysis was studied and optimized to modify the otherwise long and tough fibers of the bottom portion of a bamboo shoot (BDF) for a low-cost source of dietary fiber. Method Various enzymes in varying dosages at different temperatures, pHs and digestion durations were applied on hot-water cooked BDF for the experiment. Size of the fibers was measured in a single factor test followed by a Box-Behnken response surface experiment at 3 levels of each factor to optimize the process. Physical properties of the raw material and the resulting dietary fibers were compared. Result The optimized hydrolysis was found to include 0.20% addition of cellulase:xylanase at 1:1 ratio, temperature at 47℃, pH at 5.4 and digestion for 2.0 h. The BDF size (D₉₀) decreased from(146.2±0.21) μm to (97.2±0.14) μm after the enzymatic hydrolysis. The water and oil holding capacities and expansion of the hydrolyzed BDF increased by 1.30-, 2.16-and 1.64-folds, respectively, over the pre-treatment samples. Conclusion The optimized composite enzymatic hydrolysis significantly reduced the fiber size and improved the physical properties of BDF making it as a dietary fiber ingredient feasible.
- bamboo shoot byproduct /
- dietary fiber /
- response surface experiment /
- composite enzymatic hydrolysis

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图 1 复合酶添加量对笋头膳食纤维粒径的影响

Figure 1. Effect of enzyme dosage on size of dietary fibers from BDF

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图 2 酶解pH对笋头膳食纤维粒径的影响

Figure 2. Effect of pH on size of dietary fibers from BDF

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图 3 酶解温度对笋头膳食纤维粒径的影响

Figure 3. Effect of temperature on size of dietary fibers from BDF

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图 4 酶解时间对笋头膳食纤维粒径的影响

Figure 4. Effect of hydrolysis time on size of dietary fibers from BDF

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图 5 不同因素的3D响应面

Figure 5. 3D response surface contours on interaction of different factors

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表 1 响应面试验因素水平

Table 1. Factors and levels of response surface experiment

水平 Level	复合酶添加量 Composite enzyme dosage/%	酶解pH pH for enzymolysis	酶解温度 Temperature for enzymolysis/℃
-1	0.15	4.5	40
0	0.20	5.0	45
1	0.25	5.5	50

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表 2 响应面分析方案及试验结果

Table 2. Response surface design and experimental results

试验号 Test number	A复合酶添加量 Composite enzyme dosages/%	B酶解温度 Temperature for enzymolysis/℃	C酶解pH pH for enzymolysis	粒径 Particle size/μm
1	-1	0	1	141.0
2	0	-1	1	143.6
3	-1	1	0	117.4
4	0	0	0	103.2
5	1	0	1	128.6
6	0	-1	-1	131.5
7	0	0	0	102.1
8	0	1	-1	106.8
9	1	-1	0	141.6
10	0	0	0	102.3
11	1	0	-1	111.5
12	1	1	0	112.3
13	-1	-1	0	138.5
14	-1	0	-1	113.0
15	0	0	0	106.6
16	0	1	1	123.4
17	0	0	0	103.5

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表 3 响应面方差分析二次模型方差分析

Table 3. ANOVA for response surface model analysis of variance

方差来源 Variance source	平方和 Quadratic sum	自由度 Degree of freedom	均方 Mean square	F值 F-value	Probe>F	显著性 Significance
模型Model	3675.54	9	408.39	41.92	< 0.0001	**
复合酶添加量Composite enzyme dosages	31.6	1	31.6	3.24	0.1147
酶解温度Temperature for enzymolysis	1135.26	1	1135.26	116.53	< 0.0001	**
酶解pH pH for enzymolysis	680.8	1	680.8	69.88	< 0.0001	**
AB	16.81	1	16.81	1.73	0.2304
AC	29.7	1	29.7	3.05	0.1243
BC	5.06	1	5.06	0.52	0.4944
A²	469.09	1	469.09	48.15	0.0002	**
B²	750.97	1	750.97	77.09	< 0.0001	**
C²	374.42	1	374.42	38.43	0.0004	**
残差Residue value	68.19	7	9.74
失拟项Lack of fit	55.1	3	18.37	5.61	0.0645
净误差Net error	13.09	4	3.27
总离差Total deviation	3743.74	16
注：若Probe>F值< 0.05，则表示该指标显著，用表示；若Probe>F值< 0.01，则表示该指标极显著，用表示；R²=0.7590，R_Adj²=0.9584。 Note: When Probe>F is below 0.05, the corresponding index is labeled with “” to indicate significant difference. When Probe>F is below 0.01，the corresponding index is labeled with “**” to indicate extremely significant difference. R²=0.7590，R_Adj²=0.9584.

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表 4 纤维样品持水力、持油力和膨胀度比较

Table 4. Water and oil holding capacities and expansion of fiber samples

样品 Samples	持水力 Water binding capacity/(g·g^-1)	持油力 Oil binding capacity/(g·g^-1)	膨胀度 Swelling capacity/(mL·g^-1)
酶解前纤维Nativefiber	7.31± 0.12b	0.91± 0.09b	2.8 ± 0.11b
酶解后纤维Modified fiber	9.51 ± 0.19a	1.97 ± 0.21a	4.6 ± 0.14a

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