为了充分利用香菇资源,改善香菇膳食纤维色泽,以H2O2为脱色剂,膳食纤维的白度值为响应值,采用Box–Behnken试验设计进行香菇膳食纤维的氧化脱色研究,探讨H2O2浓度、脱色时间、脱色温度、pH对香菇膳食纤维脱色效果的影响,并分析了脱色前后膳食纤维消除自由基的抗氧化能力。结果表明:H2O2对香菇膳食纤维脱色的主次影响因素依次是H2O2浓度、脱色温度、pH、脱色时间。最佳脱色工艺为H2O2浓度8%、温度49.45℃、pH 11、脱色时间4h。在此条件下,香菇膳食纤维的白度预测值为49.55,验证试验得到的白度值为48.90。脱色后,香菇膳食纤维的白度从10.20提高到48.90,持水力、膨胀力分别提高了50.50%和25.05%,DPPH·、·OH清除率分别达到36.57%和57.29%。
In order to make full use of mushroom resources,to improve the colour and lustre of mushroom dietary fiber,we used hydrogen peroxide as the bleaching agent and whiteness value as response value,adopted Box–Behnken test method to study the oxidative decolorization of mushroom dietary fiber,explored the factors that hydrogen peroxide concentration,bleaching time,bleaching temperature and pH how to effect on the bleaching of mushroom dietary fiber. And analyzed the capacity of eliminate free radicals before and after bleaching dietary fiber. The results showed that the best bleaching process of mushroom dietary fiber was 49.45 ℃,H2O2 concentration of 8%,pH 11, decolorization time 4 h. Under the optimum conditions,the predicted value of whiteness was 49.55, while its validation test was 48.90. After bleaching,the whiteness increased to 48.90 from 10.20,its water–holding capacity and the expansion force were respectively increased by 50.50%and 25.05%, and the ability of removin