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中文摘要：
以茶渣为原料,探讨加酶量、酶解温度、酶解时间及pH值对水溶性膳食纤维溶出量的影响.通过单因素与二次回归正交旋转组合试验,建立了SDF溶出量与酶解温度、加酶量、酶解时间的数学回归模型,确定茶渣膳食纤维酶法改性的最佳工艺条件为：固液比1∶25、加酶量2.8%、酶解温度40℃、酶解时间200 min、pH值6,在此条件下SDF溶出量为9.17 g/100 g.同时测定了茶渣改性膳食纤维的功能性质,结果为持水力4.73 g/g、膨胀力0.400 mL/g、结合脂肪能力1.81 g/g.
英文摘要：
This paper studied the influences of enzyme amount, enzymolysis temperature, enzymolysis time and pH value on the dissolution amount of soluble dietary fibers （SDF） in tea residues, and established a mathematic regression model among the dissolution amount of water-soluble dietary fibers and the enzymolysis temperature, the enzyme amount and the enzymolysis time by single factor tests and quadratic orthogonal rotating designs. We determined the optimum enzymolysis conditions as follows： the solid-to-liquid ratio 1：25, enzyme amount 2.8%, enzymolysis temperature 40 ~C , enzymolysis time 200 minutes, and pH 6. Under the optimum conditions, the SDF dissolution amount reached 9.17 grams per 100 grams. We also tested the functional properties of modified tea residue dietary fiber;and the result showed that the water-holding capacity was 4.73 g/g,the swelling power was 0.400 mL/g, and the fat-binding capacity was 1.81 g/g.
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