Comparative Study on the Different Extraction Processes of Dietary Fiber from Sweet Potato

• 作者: GENG Da-wei QUAN Gui-jing
• 来源期刊: 中国食品科学：英文版
• 学科: 工学
• 关键词: 提取工艺 膳食纤维 甘薯 保水能力 酶解 提取率 酶法 酶促
• 年，卷（期）: 2012,（3）
• 页码范围: 5-8
• 页数: 4页
• 分类号: TS202.3

摘要

[Objective] To compare the extraction results of several different methods. [Method] The dietary fiber was extracted from sweet potato respectively by the sieve method, the enzymatic process and enzyme-alkali method. The extraction results of the three methods were optimized and compared. [Result] The extraction rate of dietary fiber by enzymatic method was the highest, which could reach 38% of total potato residue. The properties of dietary fiber extracted by the three methods were compared, the results indicated that the dietary fiber extracted by enzymatic method had good water-holding capacity, soil absorption and expansion. [Conclusion] The enzymatic method is the best for extracting dietary fiber from sweet potato.