Open AccessOptimization of insoluble dietary fiber preparation technology from Rosa roxburghii Tratt pomace by enzyme method
Author(s) -
Xiaoli Zhou,
Guangtian Zhu,
Ying Lu,
Bin Du,
Dong Lin,
Zhi-Yong Ran
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/330/4/042052
Subject(s) - chemistry , hydrolysis , enzymatic hydrolysis , chromatography , enzyme , residue (chemistry) , pomace , food science , amylase , biochemistry
In order to avoid Rosa roxburghii Tratt residue wasted. The Rosa roxburghii Tratt insoluble dietary fiber was extracted by enzyme method, and the temperature, time, pH and enzyme amount were analyzed by amylase, glucoamylase and protease through single factor and orthogonal experiment. The results showed that the best process of enzymatic extraction of IDF from Rosa roxburghii Tratt residue was as follows: the enzymatic hydrolysis 40 °C and 70 min, pH 6.0, and the amount of amylase 10 mL; the enzymatic hydrolysis 40 °C and 30 min, pH 6.0, and the amount of protease 4 mL; the enzymatic hydrolysis 50 °C and 50 min, pH 5.0, and the amount of glucoamylase 8 mL; The average extraction rate of the IDF of Rosa roxburghii Tratt residue was 92.41±1.99%, it was dark yellow and could be used as a food ingredient. The experimental method is simple and convenient. It provides a new way for the comprehensive utilization of Rosa roxburghii Tratt , and lays a foundation for the development and research of Rosa roxburghii Tratt .