Dietary Fiber from Pine Kernel Meal: Optimization of Extraction Process by Response Surface Methodology and Physicochemical Properties

doi:10.7506/spkx1002-6630-201614003

Abstract

Abstract:

Dietary fiber was extracted from pine kernel meal and its physicochemical properties were examined. Response
surface methodology was used to optimize the extraction conditions. Alcalase was selected as the best enzyme to hydrolyze
the protein in pine kernel meal. pH, enzyme dosage, reaction temperature and reaction time were chosen as the significant
variables influencing the extraction of dietary fiber. Using one-factor-at-a-time method and response surface methodology,
the levels of these four variables were optimized as follows: pH, 9.2; enzyme dosage, 10 148 U/g; reaction temperature,
50 ℃, and reaction time, 3.1 h. Under these optimized conditions, the dietary fiber content of pine kernel meal was determined to
be 77.67%. Compared with pine kernel meal, its water-holding capacity, swelling capacity and oil-binding capacity were increased
by 24.17%, 25.95%, and 40.44%, respectively and its solubility was decreased by 63.94%. The dietary fiber obtained from pine
kernel meal exhibited good functional properties, which are important for practical applications.

Key words: pine kernel meal, dietary fiber, response surface methodology, property

CLC Number:

TS209

BAO Yihong, FENG Yanbo. Dietary Fiber from Pine Kernel Meal: Optimization of Extraction Process by Response Surface Methodology and Physicochemical Properties[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201614003.

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