Study on dietary fiber extracted from bean curd residue by enzymic method

ABSTRACT: Through a single factor and orthogonal design experiments of thermostable α-amylase on Bean curd residue, the optimal enzymolysis conditions with consistence, temperature and time was studied. The result showed that 1% thermostable α-amylase, temperature 100◦C and time 2 h. Under the optimal enzymolysis conditions, satisfactory results have been obtained to dietary fiber extracted from bean curd residue and analysis on nutrient components in it.