The Study On Extraction And Hydration Property Of The Dietary Fiber In Potato Residue

Potato slag,by-products, which was left over after potato starch and the very high value for study. The test extracted dietary fiber in potato slag with enzyme, studied hydration property of dietary, improved expansibility and water-holding capacity by ultrasonic and cellulose enzyme and decolored it with hydrogen peroxide. The mainly results are as follows:1the use of a-amylase and papain hydrolyzed starch and protein in the potato slag, making sure the condition on the basis of content of starch and protein. Hydrolysis condition of starch:sample diluted times of1:1, pH=6, hydrolysis temperature80℃, hydrolysis time of30min,1%of a-amylase solution, adding amount of1%; hydrolysis condition of papain:1%of papain, adding amount of1%, the dietary fiber was75.4%.2the expansibility and water-holding capacity were better after100mesh screen; the expansibility and water-holding capacity was increasing with the temperature rising.3the study on hydration property was the use of ultrasonic and cellulose enzyme. The results:the use of ultrasonic and cellulose enzyme improved hydration property. The optimum condition for solid-liquid ratio of1:10, ultrasonic time of50min, ultrasonic temperature70℃, ultrasonic power70W, the expansibility was20.50mL/g, increased12.1mL/g; The optimum condition for solid-liquid ratio of1:15, ultrasonic time of40min, ultrasonic temperature80℃, ultrasonic power70W, the water-holding capacity was14.81g/g, increased6.57g/g. The optimum condition for solid-liquid ratio of1:20, hydrolysis time of90min, hydrolysis temperature60℃, Cellulose enzyme lmg/mL, the expansibility was22mL/g, increased14mL/g; The optimum condition for solid-liquid ratio of1:15, hydrolysis time of120min, hydrolysis temperature60℃, Cellulose enzyme lmg/mL, the water-holding capacity was15.31g/g, increased7.07g/g.The cellulose enzyme was better than the ultrasonic in the properties between expansibility and water-holding capacity of dietary fiber.4The conditions of Hydrogen peroxide bleaching dietary fiber:pH=11, concentration of10%, solid-liquid ratio of1:10, bleaching temperature80℃, bleaching time of150min, The whiteness raised from23.3%to54.1%.