Optimization and Characterization of Microwave-assisted Enzymatic Extraction of Soluble Dietary Fiber from Anli Fruit Pomace

Abstract

In order to improve the comprehensive utilization value of Anli resources, the extraction technology of soluble dietary fiber from Anli pomace was studied with a by-product of food processing in this work. On the basis of single factor test, response surface methodology was used to optimize the microwave-assisted composite enzymatic extraction process of soluble dietary fiber from Anli fruit pomace (ALDF). The structure of the prepared dietary fiber was characterized by scanning electron microscopy (SEM), fourier transform infrared (FT-IR) and high performance liquid chromatography (HPLC). The optimization results showed that when the microwave power was 370 W, the liquid-to-material ratio was 14.4:1 mL/g, the added amount of enzyme was 1.6%, and the pH was 7.0, the yield of ALDF was the highest level of 8.07%. The SEM showed that the ALDF had a spindle shape of about 5 μm in length, FT-IR showed that it had the characteristic peak of polysaccharide, and the molecular weight ranged from 5 to 2.076×104 kDa. The results showed that the microwave-assisted enzymatic method had a good extraction effect on the ALDF with a certain industrial application prospect. Therefore, this method could provide a theoretical basis for the high-value development and utilization of Anli fruit pomace.

Keywords

• anli fruit pomace
• soluble dietary fiber
• microwave-assisted enzymatic extraction
• process optimization
• structure analysis