Dietary fibres from cassava residue: Physicochemical and enzymatic improvement, structure and physical properties
Lijie Huang,
Xiaoxiao Zhang,
Mingzi Xu,
Shuxiang An,
Chunying Li,
Chongxing Huang,
Kungang Chai,
Shuangfei Wang,
Yang Liu
Affiliations
Lijie Huang
Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
Xiaoxiao Zhang
Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
Mingzi Xu
Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
Shuxiang An
Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
Chunying Li
Key Laboratory of Pulp and Paper Science & Technology of Ministry of Education/Shandong Province, Qilu University of Technology, Jinan 250353, China
Chongxing Huang
Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
Kungang Chai
Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
Shuangfei Wang
Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
Yang Liu
Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
In this study, an physico-chemical method and enzymatic improvement were used to extract cassava dietary fiber from cassava residue. α-amylase, glucoamylase, lipase, and protease were added to the physically comminuted cassava residue to remove starch, fat, and protein. Then, with the aid of ultrasound, dietary fiber was bleached with hydrogen peroxide to increase its whiteness. Finally, the cassava dietary fiber was treated with cellulase to increase the amount of soluble dietary fiber. The yield of dietary fiber was 75.63%, 37.55% of which was soluble dietary fiber. Water-holding capacity, water-swelling capacity, and oil-holding capacity of cassava dietary fiber were 4.020 g/g, 2.091 mL/g, and 2.891 g/g, respectively, which were 11.14%, 52.85%, and 9.55% higher than those of raw tapioca. Thus, the physical and chemical properties of the dietary fiber were improved.
