ผลของการเตรียมวัตถุดิบ ปริมาณวัตถุดิบ ความเข้มข้นของเอนไซม์ และระยะเวลาการสกัดต่อผลผลิตเส้นใยอาหารที่ละลายน้ำได้จาก เศษเหลือทิ้งหน่อไม้ฝรั่ง

ํYuttasak Subkaree; Rewadee Meesat

doi:10.60136/bas.v13.2024.1243

Authors

ํYuttasak Subkaree Expert Centre of Innovative Health Food (InnoFood), Thailand Institute of Scientific and Technological Research (TISTR)
Rewadee Meesat Expert Centre of Innovative Health Food (InnoFood), Thailand Institute of Scientific and Technological Research (TISTR)

DOI:

https://doi.org/10.60136/bas.v13.2024.1243

Keywords:

Soluble dietary fibers, Asparagus by-products, Enzymatic dietary fiber extraction

Abstract

This research aims to study the effect of material pretreatment (temperature and wet blending), substrate content, enzyme concentration (cellulase and hemicellulase) and extraction time on yield of soluble dietary fibers (SDF) from asparagus by-products. This study found that material pretreatment (temperature and wet blending), substrate content, enzyme concentration (cellulase and hemicellulase) and extraction time effected on SDF yield from asparagus by-products significantly (p < 0.05). The extraction condition from this study were material pretreatment of 1:20 (asparagus: water) at 121 °C, 15 lb./sq. inch for 15 min, wet blending to slurry, hydrolysis by using 2.5% (v/w) of cellulase and 2.5% (v/w) of hemecellulase at pH 4.6, 50 °C for 4 h. These condition gave 11.26 ± 0.63% (w/w) of SDF yield. The obtained SDF consisted of 69.06 ± 0.40% (w/w) of total dietary fiber (TDF) which classified to 67.97 ± 0.92% (w/w) of SDF and 1.09 ± 0.53% (w/w) of insoluble dietary fiber (IDF). The obtained SDF had 1.40 ± 0.07 g/g of water holding capacity, 1.64 ± 0.42 g/g of oil holding capacity and 75.45 ± 0.25% (w/w) of water solubility index. Moreover, the obtained SDF had antioxidant activity (IC₅₀ 2.31 mg/mL). These results indicated that these conditions had effect on the potential of SDF extraction from asparagus by-products.

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