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Study on Preparation of Water Lettuce Dietary Fiber by Combination of Enzymolysis and Alkaline Hydrolysis

Zeng Yu-dai

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Abstract

The preparation technology of water lettuce dietary fibe was studied by combination of enzymolysis and alkaline hydrolysis. Meanwhile, the characteristics of water lettuce dietary fiber were analysed. The results showed that the best preparation conditions are α-amylase concentration of 0.6%, NaOH concentration of 3% at 60 ℃ for 90 min extraction. Under these conditions extraction rate was up to 76%, but chemical extraction rate was only 65%. Combination of enzymolysis and alkaline hydrolysis was superior to chemical extraction on water-holding and expansibility.

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What this paper is about

The preparation technology of water lettuce dietary fibe was studied by combination of enzymolysis and alkaline hydrolysis. Meanwhile, the characteristics of water lettuce dietary fiber were analysed. The results showed that the best preparation conditions are α-amylase concentration of 0.6%, NaOH concentration of 3% at 60 ℃ for 90 min extraction. Under these conditions extraction rate was up to 76%, but chemical extraction rate was only 65%. Combination of enzymolysis and alkaline hydrolysis was superior to chemical extraction on water-holding and expansibility.

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Available abstract

The preparation technology of water lettuce dietary fibe was studied by combination of enzymolysis and alkaline hydrolysis. Meanwhile, the characteristics of water lettuce dietary fiber were analysed. The results showed that the best preparation conditions are α-amylase concentration of 0.6%, NaOH concentration of 3% at 60 ℃ for 90 min extraction. Under these conditions extraction rate was up to 76%, but chemical extraction rate was only 65%. Combination of enzymolysis and alkaline hydrolysis was superior to chemical extraction on water-holding and expansibility.

Key concepts: Extraction (chemistry), Hydrolysis, Chemistry, Alkaline hydrolysis, Water extraction, Dietary fiber, Fiber, Chromatography

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