Optimization of complex enzyme extraction condition of dietary fiber from bamboo shoots using response surface analysis

YANG Guang; WU Jia-hao; ZHENG Jiong

doi:10.13386/j.issn1002-0306.2016.02.035

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Science and Technology of Food Industry > 2016 > (02): 213-216. > DOI: 10.13386/j.issn1002-0306.2016.02.035

YANG Guang, WU Jia-hao, ZHENG Jiong. Optimization of complex enzyme extraction condition of dietary fiber from bamboo shoots using response surface analysis[J]. Science and Technology of Food Industry, 2016, (02): 213-216. DOI: 10.13386/j.issn1002-0306.2016.02.035

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Optimization of complex enzyme extraction condition of dietary fiber from bamboo shoots using response surface analysis

College of Food Science,Southwest University
Chongqing Research Center of Special Food Engineering and Technology

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Received Date: June 29, 2015

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Abstract

Bamboo shoots was used as raw material to optimize the complex enzyme extraction condition of dietary fiber through response surface methodology on the basis of four single factor : time, temperature,complex enzyme adding dose and the quality of compound enzyme ratio.The results showed that the optimum extraction conditions as followings:time was 95 minutes,temperature was 56 ℃,complex enzyme adding dose was 0.52%,the mass ratio of protease to cellulase was 3 ∶1. Under these conditions,the experimental yield of bamboo shoot dietary fiber was 53.21%,which was the largest.
- bamboo shoot dietary fiber,
- response surface methodology,
- complex enzyme,
- protease,
- cellulase

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