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

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

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 b...

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Bibliographic Details
Main Authors: Zhi ZHANG, Jianying YAN, Lirong FENG, Huajing TANG, Wei SONG, Hongyang XUE
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-09-01
Series:Shipin gongye ke-ji
Subjects:
bagasse dietary fiber
fermentation
response surface methodology
physiochemical properties
structural characteristics
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100116

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100116

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