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Volume 34 Issue 3
Jun.  2019
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Article Contents
FANG Dong-ya, ZHENG Ya-feng. Enzymatic Hydrolysis for Producing Dietary Fibers from Bamboo Shoot Byproduct[J]. Fujian Journal of Agricultural Sciences, 2019, 34(3): 364-370. doi: 10.19303/j.issn.1008-0384.2019.03.017
Citation: FANG Dong-ya, ZHENG Ya-feng. Enzymatic Hydrolysis for Producing Dietary Fibers from Bamboo Shoot Byproduct[J]. Fujian Journal of Agricultural Sciences, 2019, 34(3): 364-370. doi: 10.19303/j.issn.1008-0384.2019.03.017

Enzymatic Hydrolysis for Producing Dietary Fibers from Bamboo Shoot Byproduct

doi: 10.19303/j.issn.1008-0384.2019.03.017
  • Received Date: 2018-09-12
  • Rev Recd Date: 2019-01-14
  • Publish Date: 2019-03-28
  •   Objective  Enzymatic hydrolysis was studied and optimized to modify the otherwise long and tough fibers of the bottom portion of a bamboo shoot (BDF) for a low-cost source of dietary fiber.  Method  Various enzymes in varying dosages at different temperatures, pHs and digestion durations were applied on hot-water cooked BDF for the experiment. Size of the fibers was measured in a single factor test followed by a Box-Behnken response surface experiment at 3 levels of each factor to optimize the process. Physical properties of the raw material and the resulting dietary fibers were compared.  Result  The optimized hydrolysis was found to include 0.20% addition of cellulase:xylanase at 1:1 ratio, temperature at 47℃, pH at 5.4 and digestion for 2.0 h. The BDF size (D90) decreased from(146.2±0.21) μm to (97.2±0.14) μm after the enzymatic hydrolysis. The water and oil holding capacities and expansion of the hydrolyzed BDF increased by 1.30-, 2.16-and 1.64-folds, respectively, over the pre-treatment samples.  Conclusion  The optimized composite enzymatic hydrolysis significantly reduced the fiber size and improved the physical properties of BDF making it as a dietary fiber ingredient feasible.
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