Extraction of SDF from Coffee Peel by Shearing Emulsification Assisted Enzymatic Hydrolysis
Welcome to Chinese Journal of Tropical Crops,

Chinese Journal of Tropical Crops ›› 2019, Vol. 40 ›› Issue (3): 567-575.DOI: 10.3969/j.issn.1000-2561.2019.03.022

• Agricultural Product Processing, Preservation, Storage, Analysis and Detection • Previous Articles     Next Articles

Extraction of SDF from Coffee Peel by Shearing Emulsification Assisted Enzymatic Hydrolysis

WANG Dandan1,2,DONG Wenjiang2,*(),ZHAO Jianping3,*(),LONG Yuzhou2,HU Rongsuo2,CHU Zhong2,ZONG Ying2   

  1. 1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Wubei 430070, China
    2. Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
    3. Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
  • Received:2018-09-12 Revised:2018-12-06 Online:2019-03-15 Published:2019-03-15
  • Contact: DONG Wenjiang,ZHAO Jianping

Abstract:

The optimization of process parameters for shearing emulsification assisted enzymatic extraction of soluble dietary fiber (SDF) from coffee peel was investigated in this study. Based on the results of single factor experiments, the Plackett-Burman (PB) design was used to screen out the most significant factors which affecting the yield of SDF from coffee peel by shearing emulsification assisted enzymatic hydrolysis method significantly-shearing emulsification time, enzymatic hydrolysis temperature, and enzymatic hydrolysis pH values. The optimum extraction conditions were obtained by the central combination test design and response surface analysis, solid and liquid of ratio of 1:30 (g/mL), the shearing emulsifying speed of 7000 r/min, enzyme addition of 0.2%, shearing emulsification time of 24 min, hydrolysis temperature of 57 ℃, and enzymatic hydrolysis time of 1.96 h. Under the optimum conditions, the actual yield of SDF was 13.96%, which was not significantly different from the theoretical prediction value of 14.00%. The results showed that the conditions of extracting SDF from coffee peel by shearing emulsification assisted enzymatic method could be optimized by response surface analysis, which supported the theory of comprehensive utilization and functional product development of coffee peel.

Key words: coffee peel, soluble dietary fiber, shearing emulsification assisted enzymatic hydrolysis method, process optimization