Study On Properties And Application Of Potato Dietary Fiber Extracted By Different Methods

In this study,dietary fiber was extracted by acid?composite enzymatic?enzymatic alkaline methods from potato residue,the optimum parameters of the three ways were determined and analyzed effects of different extraction methods to chemical compositions and physicochemical properties of potato dietary fiber;dietary fiber was added to flour and effects of dietary fiber to gelatinization and firnograms properties of blended powder were studied.Mainly achieved the following results:?1?The best optimal condition of acid method was that sulfuric acid concentration1.5%,extraction temperature 55°C,extraction time 55 min.The best optimal condition of composite enzymatic method was that amylase:protease 2:1,Composite enzymatic addition2.5%,pH 7.5,extraction temperature 50°C,extraction time 60 min.The best optimal condition of enzymatic-alkaline method was that enzymatic addition 0.9%,enzymatic time75 min,alkali concentration 1.5%,alkali time 60 min??2?Different extraction methods had a different impact on chemical compositions and physicochemical properties of potato dietary fiber?Dietary fiber extracted by composite enzymatic had the lowest starch content?11.7±0.30%?,the highest TDF and SDF content?74.72±0.62%?7.10±0.28%?;dietary fiber extracted by acid had the lowest protein content?2.77±0.13%?.Dietary fiber extracted by acid and composite enzymatic had a higher hydration capacity and cation exchange capacity,significantly higher than EA-DF:water holding capacity of C-DF and E-DF was 6.55±0.12 g/g and 6.45±0.07 g/g respectively,swelling capacity of C-DF and E-DF was 1.12 and 1.06 times higher than that of EA-DF respectively,cation exchange capacity of E-DF and A-DF was 2.85 and 1.62times higher than that of EA-DF respectively.cholesterol absorption occurred mainly in the intestine,adsorption of NO₂^–occurred in the stomach.Cholesterol and NO₂^-adsorption capacity of three kinds of dietary fiber presented a trend of initially rapid adsorption,slowness and eventually equilibrium,dietary fiber extracted by composite enzymatic and enzymatic-alkaline had better adsorption ability.?3?Peak viscosity,valley viscosity and final viscosity of blended powder prented a trend of increasing initially and then decreasing with the increase of dietary fiber addition,peak viscosity reached maximum when dietary fiber content was 2.5%and the peak viscosity was C-DF_2.5%>E-DF_2.5%>EA-DF_2.5%;Valley viscosity and final viscosity reached maximum when dietary fiber content was 5%and C-DF_5%was significantly higher than E-DF_5%and EA-DF_5%,but E-DF_5%and EA-DF_5%had no significant difference;breakdown value prented a trend of decreasing initially and then increasing with the increase of fiber addition and reached miximum when dietary fiber content was 5%?Setback value prented a trend of decreasing with the increase of fiber addition.Water binding rate and formatting time prented a trend of increasing with the increase of fiber addition;stabilizing time prented a trend of initially increasing and then decreasing with the increase of fiber addition and reached maximum when dietary fiber content was 7.5%,stabilizing time was E-DF_7.5%>EA-DF_7.5%>C-DF_7.5%;Weakening degree prented a trend of initially decreasing and then increasing with the increase of fiber addition and reached miximum when dietary fiber content was 7.5%,weakening degree was C-DF_7.5%>E-DF_7.5%>EA-DF_7.5%.