The Utilization Value Of Jerusalem Artichoke Residue Component Extracting And Characteristic Analysising

It was so large that industrial production dregs volume of Inulin not only polluted theenvironment, and will result in waste of resources,which of650kg was obtained fromJerusalem artichoke stem of1t (about83%moisture content). The process of extractionfructose, protein, dietary fiber from Jerusalem artichoke residue were studied in our presentworks to provide a feasible view to large-scale protein production and deep processing, andalso provide a basis research data for the utilization of Jerusalem artichoke and developmentof new product.To optimize the extraction of monosaccharide from Jerusalem artichoke residue based onInulinase treatment, the single factor test and the orthogonal test was used. The results showedthat the optimum conditions is pH4.6, enzyme dosage25U/g, extraction temperature60℃,liquid ratio1:25, the extraction time6h. Under these conditions, the average extraction rate ofmonosaccharide82.67%. The hydrolysated production contains mainly two kinds of simplesugars, fructose and glucose by TLC analysis. And the contents of two monosaccharides were135.9mg/g and84.9mg/g used the DNS method, the ratio was1.6:1.With the protein extraction rate as a measure indicator, four extraction parametersincluding solid-liquid ratio, pH, length of extraction temperature and extraction time wereoptimized using central composite design and response surface methodology based on singlefactor investigations for achieving maximum the protein extraction rate. The simulatedquadratic polynomial regression equation of prediction model was set up. Under theconditions of solid-liquid ratio1:30(g/mL), the optimum extraction condition for pH14,extraction temperature82℃, extraction time of2h. Under these conditions, the averageprotein yield ratio was22.7747mg/g, compared to the theoretical value, the relative error of2.33%. Optimized by response surface regression equation derived some practicalsignificance.The amino acid content analyzed by Hitachi835-50high-speed amino acid analyzer. Theresults showed that, fresh artichoke, the total amino acid content was about1.45%.In theJerusalem artichoke residue protein.The percentage of the total amino acid content was about22.86%. The protein from the Jerusalem residue was extracted by alkaline extraction and acidprecipitation, the functional properties of proteins were studied, and the determination ofprotein pI. The results showed that, under the conditions of the concentration3%,60℃,1.5h,the best water holding capacity; the lowest oil absorption was5.10(ml/g) of protein at80℃; the protein dispersion index (PDI) maximum at60℃, PDI began to decline more than60℃, after70℃little change; Jerusalem artichoke slag protein foaming maximum atconcentration of3%, and the highest foam stability in the maximum concentration of3%; the maximum emulsion at concentration of2%, holding the temperature has little effect on theemulsion stability; the protein pI at4.00.The SDF extraction rate was a measure indicator. Three extraction parameters includingsolid-liquid ratio, extraction temperature, alcohol concentration were optimized using centralcomposite design and response surface methodology based on single factor investigations forachieving maximum SDF extraction rate. Under the conditions， solid-liquid ratio1:30(g/mL), extraction temperature90℃,50%ethanol extraction. Under these conditions, theaverage SDF yield of2.26%, Compared to the theoretical value2.35%, the relative error of3.8%.SDF from Jerusalem artichoke residue have strong antioxidant activity, the highestscavenging for DPPH·free radical could be as high as59.02%.