Response surface methodology for optimisation of soluble dietary fibre extraction from sweet potato residue modified by steam explosion

文献类型： 外文期刊

第一作者： Wang, Tianlin

作者： Wang, Tianlin;Liang, Xinhong;Ran, Junjian;Sun, Junliang;Mo, Haizhen;Jiao, Zhonggao

作者机构：

关键词： Response surface methodology;soluble dietary fibre;steam explosion;sweet potato residue

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： To make better use of sweet potato residue (SPR), a new pretreatment method, steam explosion (SE), can increase its content of soluble dietary fibre (SDF). Response surface methodology (RSM) was used to determine the SE variables for optimum SDF yield. The optimal conditions were a steam pressure of 0.35 MPa, a residence time of 121 s and a sieving mesh size 60. Under the optimised conditions, the content of SDF from SPR reached 22.59 +/- 0.35%, an increase of 18.78% compared with that (3.81 +/- 0.62%) from untreated SPR. The water-holding capacity, oil-holding capacity (OHC) and swelling capacity of SDF were improved by SE. Scanning electron micrograph (SEM) images demonstrated that SDF had become poriferous, loose and dilatants after SE treatment. This technology provides an efficient process for increasing the industrial production of SDF from SPR.

分类号： TS2

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