Optimization of Extraction Process and Characteristics of Dietary Fiber Complex in  Recipes of Longevity People in Guangxi

SHI Fengcui; YU Xiaohan; HAN Kunchen; ZHENG Wenxuan; LI Ruiding; SONG Yao; LIAO Yanting; LI Quanyang

doi:10.13386/j.issn1002-0306.2021100163

Volume 43 Issue 14

Jul. 2022

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Science and Technology of Food Industry > 2022 > 43(14): 215-223. > DOI: 10.13386/j.issn1002-0306.2021100163

SHI Fengcui, YU Xiaohan, HAN Kunchen, et al. Optimization of Extraction Process and Characteristics of Dietary Fiber Complex in Recipes of Longevity People in Guangxi[J]. Science and Technology of Food Industry, 2022, 43(14): 215−223. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100163.

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Optimization of Extraction Process and Characteristics of Dietary Fiber Complex in Recipes of Longevity People in Guangxi

College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China

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Received Date: October 17, 2021
Available Online: May 07, 2022

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Abstract

Based on the previous study on the diet of the cohort of long-lived people in Guangxi, the recipes of long-lived people were summarized. In this study, eight representative dietary fiber complexes (DFC) with specific proportion in the recipes were extracted by ultrasonic assisted enzyme method, and the optimal conditions of extraction process were explored through single factor and response surface tests, the basic components and physical and chemical properties were analyzed. The results showed that the maximum yield of total dietary fiber (TDF) was 63.90%, which was basically consistent with the theoretical prediction when the addition of α-amylase was 0.3%, the ultrasonic power was 242 W, the liquid-solid ratio was 15 mL/g and the extraction temperature was 86 ℃. After optimization, the contents of protein, fat and other impurities in TDF decreased from (2.66%±0.12%) and (5.31%±0.14%) to (1.90%±0.08%) and (1.77%±0.26%) respectively, and the content of TDF increased significantly (P<0.05) from (39.71%±1.17%) to (64.83%±0.28%). The water holding capacity, swelling capacity, oil holding capacity, emulsifying capacity and emulsifying stability were increased by 5.36 g/g, 2.83 mL/g, 3.56 g/g, 21.81% and 36.8% respectively. Therefore, it could be considered that a variety of dietary fiber complexes (DFC) with different types and specific proportions had good quality, which would provides a theoretical reference for the understanding and application of the characteristics of dietary fiber complexes in the recipes of long-lived people in Guangxi.

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