Enzymatic Hydrolysis for Producing Dietary Fibers from Bamboo Shoot Byproduct

FANG Dong-ya; ZHENG Ya-feng

doi:10.19303/j.issn.1008-0384.2019.03.017

Volume 34 Issue 3

Jun. 2019

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Article Navigation > Fujian Journal of Agricultural Sciences > 2019 > 34(3): 364-370

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

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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

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Enzymatic Hydrolysis for Producing Dietary Fibers from Bamboo Shoot Byproduct

doi: 10.19303/j.issn.1008-0384.2019.03.017

FANG Dong-ya,
ZHENG Ya-feng^,

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China

Received Date: 2018-09-12
Rev Recd Date: 2019-01-14
Publish Date: 2019-03-28

Abstract

Abstract

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.
- bamboo shoot byproduct,
- dietary fiber,
- response surface experiment,
- composite enzymatic hydrolysis

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References(25)

References

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