Dietary fibres from cassava residue: Physicochemical and enzymatic improvement, structure and physical properties

In this study, an physico-chemical method and enzymatic improvement were used to extract cassava dietary fiber from cassava residue. α-amylase, glucoamylase, lipase, and protease were added to the physically comminuted cassava residue to remove starch, fat, and protein. Then, with the aid of ultraso...

Full description

Bibliographic Details
Main Authors: Lijie Huang, Xiaoxiao Zhang, Mingzi Xu, Shuxiang An, Chunying Li, Chongxing Huang, Kungang Chai, Shuangfei Wang, Yang Liu
Format: Article
Language:English
Published: AIP Publishing LLC 2018-10-01
Series:AIP Advances
Online Access:http://dx.doi.org/10.1063/1.5054639