Preparation of soluble dietary fiber from okara, wheat bran and pear residue by liquid fermentation with Monascus anka

Authors

SUN Cong-cong, Key Laboratory of Advanced Processing of Agricultural Products, Anhui Province, Hefei, Anhui 230009 , China
LI Xing-jiang, Key Laboratory of Advanced Processing of Agricultural Products, Anhui Province, Hefei, Anhui 230009 , China ；School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009 , China
MU Dong-dong, Key Laboratory of Advanced Processing of Agricultural Products, Anhui Province, Hefei, Anhui 230009 , China ；School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009 , China
CHEN Xiao-ju, School of Chemnistry and Material Engineering, Chaohu University, Chaohu, Anhui 238000 , China
LIU Shu-yun, Key Laboratory of Advanced Processing of Agricultural Products, Anhui Province, Hefei, Anhui 230009 , China
ZHANG Min, Key Laboratory of Advanced Processing of Agricultural Products, Anhui Province, Hefei, Anhui 230009 , China ；School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009 , China
PAN Li-jun, Key Laboratory of Advanced Processing of Agricultural Products, Anhui Province, Hefei, Anhui 230009 , China ；School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009 , China
JIANG Shao-tong, Key Laboratory of Advanced Processing of Agricultural Products, Anhui Province, Hefei, Anhui 230009 , China ；School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009 , China
ZHENG Zhi, Key Laboratory of Advanced Processing of Agricultural Products, Anhui Province, Hefei, Anhui 230009 , China ；School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009 , China
CHEN Ming-xin, Key Laboratory of Advanced Processing of Agricultural Products, Anhui Province, Hefei, Anhui 230009 , China
WU Xue-feng, Key Laboratory of Advanced Processing of Agricultural Products, Anhui Province, Hefei, Anhui 230009 , China ；School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009 , China

Abstract

The preparation process and characteristics of soluble dietary fiber (SDF)were investigated during the liquid fermentation with Monascus Anka 3.4811, when okara, wheat bran and pear residue were used as substrates. The optimal fermentation conditions were obtained as followed: okara fermentation time was 7 d, solid-liquid ratio was 1∶15 (g/mL), inoculum amount was 13%; wheat bran fermentation time was 6 d, ratio of material to liquid was 1∶15 (g/mL), inoculum was 14%; pear residue fermentation time was 6 d, ratio of material to liquid was 1∶20 (g/mL), inoculum was 14%. With the fermentation, the solubility, water holding capacity and oil holding capacity of SDF were improved, and the functional properties were improved.

Publication Date

2-28-2020

First Page

205

Last Page

210

DOI

10.13652/j.issn.1003-5788.2020.02.038

Recommended Citation

Cong-cong, SUN; Xing-jiang, LI; Dong-dong, MU; Xiao-ju, CHEN; Shu-yun, LIU; Min, ZHANG; Li-jun, PAN; Shao-tong, JIANG; Zhi, ZHENG; Ming-xin, CHEN; and Xue-feng, WU (2020) "Preparation of soluble dietary fiber from okara, wheat bran and pear residue by liquid fermentation with Monascus anka," Food and Machinery: Vol. 36: Iss. 2, Article 38.
DOI: 10.13652/j.issn.1003-5788.2020.02.038
Available at: https://www.ifoodmm.cn/journal/vol36/iss2/38

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