Study on Technology for Extraction of Dietary Fiber from Red Jujube by Enzymatic Hydrolysis
ZHANG Xiang-qian et al(College of Life Science,Yan'an University,Yan'an,Shaanxi 716000)
[Objective] The study aimed to discuss the technology for extracting the dietary fiber from the red jujube by the enzymatic hydrolysis method.[Method] With the Muzao in North Shaanxi as the tested material,the dietary fiber from the red jujube was extracted by the enzymatic hydrolysis method.Through the orthogonal test,the effects of α-amylase,trypsin and glucoamylase dosages on the yield of the dietary fiber were studied and their optimum dosages were confirmed.The further orthogonal test was conducted with the temperature,pH and time of the enzymatic hydrolysis on the α-amylase as the influencing factors to determine the optimum enzymatic hydrolysis conditions.[Result] Among 3 enzyme dosages,the α-amylase had greater effect on the extraction rate of the dietary fiber from the red jujube and their optimum dosages were as follows: α-amylase of 0.4%,trypsin of 0.6% and glucoamylase of 0.8%.The effects of the enzymatic hydrolysis factors for the α-amylase on the extraction rate of the dietary fiber were in order of temperature﹥time﹥pH and the best conditions for the enzymatic hydrolysis on the α-amylase were as follows: the temperature of 65 ℃,time of 70 min and pH of 6.0.Under these conditions,the water holding capacity and the swelling capacity of the dietary fiber from the red jujube were 854.92% and 13.98 ml/g.[Conclusion] The study provided the reference basis for the industrialization of the technology for the dietary fiber from red jujube.