本文以咖啡果皮为原料,优化剪切乳化辅助酶法提取可溶性膳食纤维的工艺条件。在单因素实验基础上,采用Plackett-Burman(PB)设计筛选出显著影响咖啡果皮可溶性膳食纤维提取得率的因素,包括剪切时间、酶解时间、酶解温度和酶解pH;采用中心组合试验设计及响应面法,得到最佳提取工艺条件为固液比1∶30(g/mL)、剪切速率7000 r/min、酶添加量0.2%、剪切时间24.0 min、酶解pH 4.90、酶解温度57.0℃、酶解时间1.96 h,在此条件下咖啡果皮可溶性膳食纤维提取率为13.96%,与理论预测值14.00%之间无显著性差异。本研究可为咖啡果皮的高值化利用和功能产品研发提供理论支撑。
The optimization of process parameters for shearing emulsification assisted enzymatic extraction of soluble dietary fiber(SDF) from coffee peel was investigated in this study. Based on the results of single factor experiments, the Plackett-Burman(PB) design was used to screen out the most significant factors which affecting the yield of SDF from coffee peel by shearing emulsification assisted enzymatic hydrolysis method significantly-shearing emulsification time, enzymatic hydrolysis temperature, and enzymatic hydrolysis pH values. The optimum extraction conditions were obtained by the central combination test design and response surface analysis, solid and liquid of ratio of 1:30(g/mL), the shearing emulsifying speed of 7000 r/min, enzyme addition of 0.2%, shearing emulsification time of 24 min, hydrolysis temperature of 57 ℃, and enzymatic hydrolysis time of 1.96 h. Under the optimum conditions, the actual yield of SDF was 13.96%, which was not significantly different from the theoretical prediction value of 14.00%. The results showed that the conditions of extracting SDF from coffee peel by shearing emulsification assisted enzymatic method could be optimized by response surface analysis, which supported the theory of comprehensive utilization and functional product development of coffee peel.
Chinese Journal of Tropical Crops
soluble dietary fiber
shearing emulsification assisted enzymatic hydrolysis method
王丹丹(1995—),女,硕士研究生,研究方向:食品化学;通信作者:董文江(DONG Wenjiang),E-mail:email@example.com;通信作者:赵建平(ZHAO Jianping),E-mail:firstname.lastname@example.org。