Optimization of Dietary Fiber Extraction from Sweet Potato Residue from Ethanol Fermentation Using Response Surface Methodology

doi:10.7506/spkx1002-6630-201414012

Abstract

Abstract:

Response surface methodology was used to optimize the enzymatic extraction of dietary fiber from sweet potato
residue after ethanol fermentation by using alkali protease. The results showed that the optimal extraction conditions were
obtained as follows: enzyme dosage, 0.45% (m/m), extraction time, 3 hours and ratio of water to material, 9.5:1; pH, 8.0 and
temperature, 55℃. Under these conditions, the yield of dietary fiber was 31.38% and the removal efficiency of protein was
85.92%. The proximate composition of dietary fiber showed that the content of total dietary fiber was 58.74%. The total
dietary fiber was mainly composed of insoluble dietary fiber.

Key words: sweet potato, fermentation residue, dietary fiber, extraction, response surface methodology

CLC Number:

TS261.9

ZHANG Qing, TANG Jie, LIN Kai, YUAN Chun-hong, LI Ke, XIANG Wen-liang. Optimization of Dietary Fiber Extraction from Sweet Potato Residue from Ethanol Fermentation Using Response Surface Methodology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201414012.

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Optimization of Dietary Fiber Extraction from Sweet Potato Residue from Ethanol Fermentation Using Response Surface Methodology

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