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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The editorial department of Science and Technology of Food Industry
2022-09-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100116 |
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| author | Zhi ZHANG Jianying YAN Lirong FENG Huajing TANG Wei SONG Hongyang XUE |
| author_facet | Zhi ZHANG Jianying YAN Lirong FENG Huajing TANG Wei SONG Hongyang XUE |
| author_sort | Zhi ZHANG |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-12T08:51:11Z |
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| id | doaj.art-02a050bde146414ebad283fec0936d8b |
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| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-12T08:51:11Z |
| publishDate | 2022-09-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-02a050bde146414ebad283fec0936d8b2022-12-22T03:39:34ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-09-01431717618410.13386/j.issn1002-0306.20211001162021100116-17Optimization of Fermentation Extraction of Dietary Fiber from Bagasse by Response Surface Methodology and Its Structural CharacteristicsZhi ZHANG0Jianying YAN1Lirong FENG2Huajing TANG3Wei SONG4Hongyang XUE5College of Forestry, Northeast Forestry University, Harbin 150040, ChinaCollege of Forestry, Northeast Forestry University, Harbin 150040, ChinaHeilongjiang Guohong Energy Saving and Environmental Protection Co., Ltd., Harbin 150040, ChinaHeilongjiang Guohong Energy Saving and Environmental Protection Co., Ltd., Harbin 150040, ChinaCollege of Forestry, Northeast Forestry University, Harbin 150040, ChinaCollege of Forestry, Northeast Forestry University, Harbin 150040, ChinaIn 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.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100116bagasse dietary fiberfermentationresponse surface methodologyphysiochemical propertiesstructural characteristics |
| spellingShingle | Zhi ZHANG Jianying YAN Lirong FENG Huajing TANG Wei SONG Hongyang XUE Optimization of Fermentation Extraction of Dietary Fiber from Bagasse by Response Surface Methodology and Its Structural Characteristics Shipin gongye ke-ji bagasse dietary fiber fermentation response surface methodology physiochemical properties structural characteristics |
| title | Optimization of Fermentation Extraction of Dietary Fiber from Bagasse by Response Surface Methodology and Its Structural Characteristics |
| title_full | Optimization of Fermentation Extraction of Dietary Fiber from Bagasse by Response Surface Methodology and Its Structural Characteristics |
| title_fullStr | Optimization of Fermentation Extraction of Dietary Fiber from Bagasse by Response Surface Methodology and Its Structural Characteristics |
| title_full_unstemmed | Optimization of Fermentation Extraction of Dietary Fiber from Bagasse by Response Surface Methodology and Its Structural Characteristics |
| title_short | Optimization of Fermentation Extraction of Dietary Fiber from Bagasse by Response Surface Methodology and Its Structural Characteristics |
| title_sort | optimization of fermentation extraction of dietary fiber from bagasse by response surface methodology and its structural characteristics |
| topic | bagasse dietary fiber fermentation response surface methodology physiochemical properties structural characteristics |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100116 |
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