Extraction by microwave-ultrasonic assisted enzymatic hydrolysis and functional properties of Insoluble Dietary Fiber from soy sauce residue

摘要

Insoluble Dietary Fiber (IDF) was extracted from soy sauce residue by microwave-ultrasonic assisted enzymatic hydrolysis for the first time, after single factor experiment and orthogonal experiment, the optimal extraction condition was obtained as follows: NaOH concentration of 5%, ratio of solvent to material of 25:1, ultrasonic power of 300 W, extraction time of 100 s, after hydrolyzed by 0.3% papain at 65 °C for 20 min, the extraction rate of IDF was 73.86%. As to functional properties, the extracted IDF had good SC (swelling capacity), WHC (water-holding capacity), OHC (oil-holding capacity) and Nitrite ion-absorbing capacity.