Dietary fibre production from cassava pulp fibre using Actinomycetes cellulase

Lopak S. S., . and Meryandini A., . and Sunarti T. C., . Dietary fibre production from cassava pulp fibre using Actinomycetes cellulase. pp. 702-711. ISSN 2231-7546

Cassava pulp is a by-product of tapioca flour manufacturing which mainly composed of starch and fibre. The purpose of the present work was to produce dietary fibre from cassava pulp fibre using Actinomycetes cellulase as a functional food. Crude enzyme was obtained from Actinomycetes HJ4(2a) isolates by separation of its biomass through centrifugation. Dietary fibre production was carried out with two substrates derived from thermal and non-thermal treatments. In the thermal treatment cassava pulp fibre was heated in an autoclave at 121C for 1 h before hydrolysis by Actinomycetes cellulase. Enzymes at 0.1 U/g were used and incubations were carried out in 0 24 and 48 h. Cellulase produced dietary fibre (DF) were done by decreasing insoluble dietary fibre (IDF) value and increasing soluble dietary fibre (SDF) value with reaction time although there was no significant difference in DF components in the thermal and non-thermal treatments. The functional properties of DF namely water holding capacity (WHC) oil holding capacity (OHC) and emulsifying activity (EA) increased with the reaction time with the thermal treatment being significantly higher (p 0.05) than the non-thermal treatment. Optimum conditions of hydrolysis were shown by thermal treatment in hydrolysis of 48 h in which 9.35 of SDF 12.08 g/g of WHC 3.12 g/g of OHC and 64.53 of EA were produced. In the thermal treatment a higher amount of hydrolysate by-products as well as changes in morphological and crystallinity characteristics occurred.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(04)%202020/DONE%2...

Abstract

Cassava pulp is a by-product of tapioca flour manufacturing which mainly composed of starch and fibre. The purpose of the present work was to produce dietary fibre from cassava pulp fibre using Actinomycetes cellulase as a functional food. Crude enzyme was obtained from Actinomycetes HJ4(2a) isolates by separation of its biomass through centrifugation. Dietary fibre production was carried out with two substrates derived from thermal and non-thermal treatments. In the thermal treatment cassava pulp fibre was heated in an autoclave at 121C for 1 h before hydrolysis by Actinomycetes cellulase. Enzymes at 0.1 U/g were used and incubations were carried out in 0 24 and 48 h. Cellulase produced dietary fibre (DF) were done by decreasing insoluble dietary fibre (IDF) value and increasing soluble dietary fibre (SDF) value with reaction time although there was no significant difference in DF components in the thermal and non-thermal treatments. The functional properties of DF namely water holding capacity (WHC) oil holding capacity (OHC) and emulsifying activity (EA) increased with the reaction time with the thermal treatment being significantly higher (p 0.05) than the non-thermal treatment. Optimum conditions of hydrolysis were shown by thermal treatment in hydrolysis of 48 h in which 9.35 of SDF 12.08 g/g of WHC 3.12 g/g of OHC and 64.53 of EA were produced. In the thermal treatment a higher amount of hydrolysate by-products as well as changes in morphological and crystallinity characteristics occurred.

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Item Type:	Article
AGROVOC Term:	Manihot esculenta
AGROVOC Term:	Cassava
AGROVOC Term:	Pulp
AGROVOC Term:	Actinomycetes
AGROVOC Term:	Cellulase
AGROVOC Term:	Byproducts
AGROVOC Term:	Flours
AGROVOC Term:	Fibres
AGROVOC Term:	Enzymes
AGROVOC Term:	Enzymatic hydrolysis
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/9279

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