| This study focused on potato plup.At first,dietary fiber(DF)was got from potato plup through enzymatic extraction and was modificated with the cellulase.At the same time,some parameters of the potato pulp and the potato pulp dietary fiber were analyzed,and the parameters were regarding the physicochemical properties and the biological characteristics.At last,potato plup soluble dietary fiber was added together with vinegar,sugar and honey for making the vinegar with special functions.In addition,the formulation of the vinegar was optimized.The main results were as follows.Firstly,potato pulp was hydrolyzed by a-amylase and glucoamylase successively.The best conditions of extracting technology were confirmed as follows:for a-amylase,the adding amount was 300 U·g-1,the reaction temperature was 55℃,the reaction time was 60min and the pH value was 6.5.In addition,for glucoamylase:the adding amount was 250 U·g-1,the reaction temperature was 65 ℃,the reaction time was 30min and the pH value was 4.0.Under these conditions,the content of dietary fiber of potato plup was 76.92%.Secondly,DF was hydrolyzed by cellulase,and the optimum conditions were determined by single-factor tests and response surface method.The results were as follows:the amount of cellulase was 25.99U·g-1,the enzymolysis time was 4.19 h,the pH value was 4.89,enzyme solution temperature was 55.45℃.The yield of SDF was 25.22%under these conditions.Then,the parameters regarding the physicochemical properties and biological properties of potato pulp,unmodified and modified potato pulp dietary fiber were determined.The results showed that the water holding capacity of potato pulp,unmodified and modified dietary fiber were 4.34g·g-1,6.16g·g-1 and 6.45g·g-1,respectively.The swelling capacity of potato pulp,unmodified and modified dietary fiber were 3.37mL·g-1,3.87mL·g-1 and 4.14mL·g-1.The water holding capacity and swelling capacity of unmodified and modified dietary fiber were significantly higher than that of potato pulp(p<0.05).At the same time,the oil holding capacity of potato pulp,unmodified and modified dietary fiber to animal oil(lard)were 4.33 g·g-1,4.69 g·g-1 and 2.79g·g-1,respectively.Compared with modified dietary fiber,the oil holding capacities of potato pulp and unmodified dietary fiber were with a significant rise(p<0.05).In addition,the oil holding capacity of same sample to animal oil(lard)was greatly higher than the oil from soybean,peanut and corn.The cholesterol adsorption capacity of potato pulp,unmodified and modified dietary fiber were weaker at pH 2.0 than at pH 7.0.The cholesterol adsorption of potato pulp was 10.44 mg·g-1 and 10.85mg·g-1 at pH 2.0 and pH 7.0 respectively.However,the cholesterol adsorption of unmodified dietary fiber was significantly increased from 17.25 mg·g-1 and 20.00mg·g-1 to 28.14 mg·g-1 and 29.99 mg·g-1 after modificating(p<0.05).The glucose adsorption ability of potato pulp was 68.12mg·g-1.After modificating,the glucose adsorption ability was significantly improved from 90.15 mg·g-1 to 190.21 mg·g-1(p<0.05).The cation exchange capacity,·OH radical scavenging ability,Fe2+chelating ability and DPPH· scavenging ability of potato pulp were 0.38mg·g-1,9.8%,25.1%and 32.0%,unmodified and modified dietary fiber were dramatically higher than that of potato pulp(p<0.05).The vinger with special functions should be made with vinger,SDF,sugar and honey.The sensory evaluation score evaluation index was evaluated by single factor test and the response surface analysis to optimize the function of oral vinegar formula.The best formula was as followed,the amount of vinegar,dietary fiber,sugar and honey were 74.55%,4.65%,3.77%and 4.00%,respectively.Under such conditions,the sensory evaluation score of the vinegar was 88 and taste great,at the same time,the physicochemical properties and hygienic indexes of vinegar were all met the national health standards. |
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