摘 要：
以红侧耳干子实体为原料,用酶法、酸法、碱法制备膳食纤维。比较各种方法的优缺点:酶法制得的产品色泽浅,易漂白,无异味;综合经济和技术等因素,较优的酶法工艺参数为水解温度为60℃,液料比为12:1(ml/g),水解时间2h,木瓜蛋白酶液浓度3%,便可得60%左右的膳食纤维产品。酸法制得的产品色泽深,不易漂白,有异味,纤维产量低,不适合膳食纤维的制备。碱法制得的产品色泽深,不易漂白,无异味,纤维产量中等,工艺参数为:1%的氢氧化钠,液料比10:1(ml/g),水浴温度为70℃,水解时间2h。
译 名：
Study on Dietary Fiber Manufacture Technics from Pleurotus djamor Fruitbodies
作 者：
HE Xin-sheng,ZHU Wen-kun,YE Qin (School of Life Science and Engineering, Southwest Uiversity of Science and Technology, Mianyang 621010, China)
关键词：
Pleurotus djamor (Rumph. : Fr.) Boedijn;dietary fiber;extracting;papaya of neutal protease
摘 要：
The preparation technics of dietary fiber based on Pleurotus djamor (Rumph. : Fr.) Boedijn fruitbodies with enzymic hydrolysis, acid hydrolysis or alkali dissolution were comparatively studied. The advantages and disadvantages of preparation methods were compared, and then the optimum process parameters were drawn. The products made by enzymic hydrolysis shown to have light color, easy bleach, and no strange small. With comprehensive economy and technics. In enzymic hydrolysis, the optimum conditions are: hydrolysis temperature 60 ℃, liquid to solid ratio 12:1 (ml/g), hydrolysis time 2 h, 3 percent papaya of neutal protease, with 60 percent of crude fiber obtained. On the coutrary the products made by acid hydrolysis are of dark color, uneasy bleach, and strange small, so acid hydrolysis is not fit for the manufacture of dietary fiber accordingly. The products made by alkali dissolution are also of dark color, uneasy bleach, though no strange smell.The optimum parameters of alkali dissolution are: 1% sodium hydroxide, liquid to solid ratio10:1 (ml/g), hydrolysis temperature 70 ℃ and hydrolysis time 2 h.
