Preparation of Dietary Fiber from Peel of Citrus sinensis Osbeck by Fermentation
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Abstract:
Dietary fiber from peel of Citrus sinensis Osbeck was prepared by fermentation of Trichoderma viride and Rhizopus oryzae. The optimal medium composition was found by single factor and orthogonal design method as follows: Trichoderma viride-Rhizopus oryzae ratio 3:2, fermentation temperature 25 ℃, pH 6.0 and fermentation time 3d. Under the optimal conditions, SDF, IDF and TDF were 32.93%, 49.87% and 82.80%, respectively. The expansibility and water-holding capacity of dietary fiber were 14.5 mL/g and 6.23 g/g, respectively.
