FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (18): 287-294.doi: 10.7506/spkx1002-6630-20181015-140

• Processing Technology • Previous Articles     Next Articles

Optimization of Preparation of Oligosaccharides by Enzymatic Hydrolysis of Pea Fiber Powder

WU Shuhua, ZHANG Zhehao, FAN Yuyan, MA Chengye,   

  1. (1. School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China; 2. Key Laboratory of Agricultural Products Functionalization Technology of Shandong Province, Zibo 255000, China)
  • Online:2019-09-25 Published:2019-09-23

Abstract: In this study, pea fiber powder was used as a starting material to prepare oligosaccharides by enzymatic hydrolysis. In order to determine the optimal ranges of process parameters, the effects of solid-to-solid ratio, xylanase dosage, cellulase dosage and reaction temperature on the contents of oligosaccharides, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and hydroxyl radical scavenging capacity were investigated using a quadratic rotatable composite design. The results indicated that a solid-to-solid ratio of 1:20.7–1:24.5 (g/mL), a xylanase dosage of 170.9–176.7 U/g, a cellulase dosage of 316.6–320.4 U/g and a reaction temperature of 52.1–57.6 ℃ were found to be the optimal conditions to obtain higher oligosaccharide content of 13.98%–15.02%, higher DPPH radical scavenging capacity of 30.56%–33.21% and higher hydroxyl radical scavenging capacity of 39.36%–42.44%. Analysis by liquid chromatography showed that the oligosaccharide prepared under the optimized conditions consisted mainly of arabinose, glucose, galactose, cellobiose, cellotriose and cellotetraose.

Key words: pea fiber powder, dietary fiber, oligosaccharides, antioxidant activity

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