Optimization of Fermentation Extraction of Dietary Fiber from Bagasse by  Response Surface Methodology and Its Structural Characteristics

ZHANG Zhi; YAN Jianying; FENG Lirong; TANG Huajing; SONG Wei; XUE Hongyang

doi:10.13386/j.issn1002-0306.2021100116

Volume 43 Issue 17

Aug. 2022

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Science and Technology of Food Industry > 2022 > 43(17): 176-184. > DOI: 10.13386/j.issn1002-0306.2021100116

ZHANG Zhi, YAN Jianying, FENG Lirong, et al. Optimization of Fermentation Extraction of Dietary Fiber from Bagasse by Response Surface Methodology and Its Structural Characteristics[J]. Science and Technology of Food Industry, 2022, 43(17): 176−184. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100116.

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Optimization of Fermentation Extraction of Dietary Fiber from Bagasse by Response Surface Methodology and Its Structural Characteristics

1.
College of Forestry, Northeast Forestry University, Harbin 150040, China
2.
Heilongjiang Guohong Energy Saving and Environmental Protection Co., Ltd., Harbin 150040, China

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Received Date: October 13, 2021
Available Online: June 25, 2022

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Abstract

Abstract

In this paper, bagasse was fermented to produce dietary ﬁber by Bacillus subtilis. The extraction process of soluble dietary fiber (SDF) was optimized by single factor test and response surface methodology. The physicochemical properties, structure and antioxidant activity in vitro of dietary ﬁber before and after fermentation were compared and analyzed. The results showed that the optimal extraction conditions were inoculum amount 10%, pH7 and fermentation time 71 h. Under these conditions, the extraction yield of soluble dietary fiber was 17.95%±0.06%. The analysis of physicochemical showed that the water-holding capacity, oil-holding capacity and swelling force of fermented dietary fiber (F-DF) were significantly increased compared with DF (P<0.05). The ultrastructure showed that the particle size of dietary fiber decreased and showed a lamellar state after fermentation. Fourier infrared spectrum showed that the intensity of dietary fiber absorption peak increased and the overall peak type and position did not change after fermentation. The X-ray diffraction pattern showed that the diffraction peak intensity decreased and the crystal structure did not change after fermentation. Compared with dietary fiber, the DPPH free radical scavenging energy, reducing power and hydroxyl radical scavenging rate of fermented dietary fiber were the highest, which were increased by 32.9%, 0.70 and 50.55% (P<0.05), respectively. The preparation of bagasse dietary fiber by fermentation could improve its physical and chemical properties and structure, and effectively improve its antioxidant activity. Therefore, this experiment provides a theoretical basis for the effective use of sugarcane raw materials, the processing and utilization of by-products and the avoidance of resource waste.
- bagasse dietary fiber,
- fermentation,
- response surface methodology,
- physiochemical properties,
- structural characteristics

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