TỐI ƯU HÓA QUÁ TRÌNH THU NHẬN INULIN TỪ PHỤ PHẨM CÂY RAU DIẾP XOĂN (LACTUCA SATIVA) BẰNG ENZYME

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Tác giả: Thị Thu Hà Bùi, Thị Tâm Thư Nguyễn

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học và Công nghệ - Đại học Thái Nguyên, 2023

Mô tả vật lý: tr.402-409

Bộ sưu tập: Báo, Tạp chí

ID: 339864

Thêm vào giỏ Liên kết toàn văn

Chất xơ có mặt trong nhiều loại rau củ nhưng chế độ ăn thường không cung cấp đủ lượng cần thiết nên cần bổ sung thêm dưới dạng tinh khiết. Inulin là một loại chất xơ hòa tan cần thiết cho hệ tiêu hóa, có mặt nhiều trong các loại thực vật như củ ngưu bàng, astiso Jerusalem, cây bồ công anh và rau diếp xoăn. Rau diếp xoăn chứa nhiều inulin trong các bộ phận thân, rễ cây là những phụ phẩm bỏ đi. Nhằm tận dụng các phụ phẩm trong sản xuất inulin làm nguồn nguyên liệu bổ sung chất xơ, việc tách chiết, thu nhận inulin từ phụ phẩm này được thực hiện. Các yếu tố ảnh hưởng đến quá trình thủy phân bột của thân và rễ rau diếp xoăn tạo inulin được lựa chọn. Nghiên cứu này thiết kế mô hình thí nghiệm Box-Behnken nhằm xác định điều kiện tối ưu cho quá trình thủy phân bột thân và rễ rau diếp xoăn bao gồm nồng độ enzyme, nhiệt độ, pH. Kết quả cho thấy, nhiệt độ là yếu tố ảnh hưởng nhất đến hiệu suất thu nhận inulin. Ở điều kiện thủy phân tối ưu là nồng độ enzyme 10,4 U/g, nhiệt độ 49,9oC, pH 5,2, hàm lượng inulin thu được cao nhất là 3,9% so với nguyên liệu ban đầu.Fiber is a critical element in nutrition which is present in many types of vegetables. However, it is not provided enough from the daily diet. To get the recommended intake of fiber, it is necessary to supply fiber in pure form. Inulin is a type of essential soluble fiber for the digestive system which is mostly found in some plants such as burdock root, Jerusalem astiso, dandelion and lettuce. Lettuce contains a lot of inulin in the stem, root parts which are discarded by-products. In this study, lettuce by-products were utilized to extract and collect inulin to use as a fiber supplement source. Besides, some factors affecting the hydrolysis process of lettuce stem and root powder for producing inulin including enzyme concentration, temperature, and pH were optimized using the designed Box-Behnken experimental model. The results showed that the yield of inulin was most affected by temperature. At the optimal hydrolysis conditions including enzyme concentration 10.4 U/g, temperature 49.9ºC, pH 5.2, the highest obtained inulin concentrations is 3.9% compared to the initial material.

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