The Extraction And Characters Of Dietary Fiber From Citrus Peel By Trichoderma Viride

Dietary fiber has been defined as remnants of plant cells resistant to hydrolysis by human alimentary enzyme, and its main chemical constituents are hemicel luloses, cellulose, lignin, pectin, gums and waxes. There are three main methods to produce dietary fiber such as enzymatic, chemical and physical treatment. Afterward it is found the physiological function of dietary fiber produced by above methods has been cut down, and some experts find the dietary fiber from fermentation is a good choice.We study the processing of extraction of dietary fiber from citrus peel by Trichoderma viride. There are four kinds of citrus peel - Citrus sinensis, Citrus unshiu Marc., Citrus reticulata Blanco, Citrus grandis Osbeck bought at Yaan city used as materials. Parameters of fermentation are investigated by the orthogonal experiment. The result show that to get maximum yield of SDF at 24 C, at pH6. 8, for 48h.Compared with raw materials the chemical contents of fermentation products have changed. The amount of cellulose has cut down. While the amount of lignin has arisen, and the amounts of protein, salt also increase.As for the abiding of heavy metals, the capacities of fermentation products for Cd2+ and Pb2+have elevate, but the capacity for Cu2+has cut down. The capacities of fermentation products from Citrus reticulata Blanco, Citrus slnensis, Citrus unshiu Marc, Citrus grandis Osbeck for abiding Cd2+ are respectively 8. 48, 35. 36, 34.38, 38.42 mol/g, for Pb2+ as 38.85,41.87, 40.66, 40. 42 mol/g; for Cu2+ as 28.64, 28.17, 26.83, 27. 62 mol/g.We then detect the effect of fermentation products on scavenging H202. The scavenging scores of fermentation products from Citrus reticulata Blanco, Citrus sinensis, Citrus unshiu Marc., Citrus grandis Osbeck is repectively 12.75%, 8.74%, 14.94%, and 5. 83%. Compared with raw materials the scavenging capacitiesof fermentation products from Citrus reticulata Blanco and Citrus unshiu Marc increase, while the other two kinds cut down.The expansion capacities of fermentation products from Citrus reticulata Blanco, Citrus sinensis, Citrus unshiu Marc., Citrus grandis Osbeck are respectively 14.47, 13.46, 12. 42,and 10. 88ml/g, and these are bigger than those of raw materials. The water holding capacities of fermentation products from Citrus reticulata Blanco, Citrus sinensis, Citrus unshiu Marc, and Citrus grandis Osbeck are respectively 4. 62, 4.71, 3.73, and 5. 89g/g, and they are all less than those of raw materials.