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...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100116 |