Preparation Process Optimization and Physicochemical Properties of Sargassum fusiforme Instant Powder
The pulp of Sargassum fusiforme was treated with pectinase,cellulose,and xylanase and then fer-mented with lactic acid bacteria to prepare the instant powder of S.fusiforme,which was expected to enrich the food products and improve the utilization value of S.fusiforme.The enzymatic hydrolysis process of S.fusiforme was optimized by an orthogonal design with reducing sugar content and soluble solid content as indicators.The optimum fermentation strain was screened out,and the fermentation process of S.fusiforme was optimized by re-sponse surface methodology with the powder yield as the indicator.Furthermore,the physicochemical proper-ties of instant powder were analyzed.The results showed that the optimum enzymatic hydrolysis conditions were enzymatic hydrolysis with 16%(compound enzyme agent composed of pectinase,cellulase,and xylanase at a mass ratio of 5∶4∶1)at pH4.5 and a solid-to-liquid ratio of 1∶25(g/mL)for 4 h.The optimum strain was Lactobacillus plantarum,and the optimum fermentation conditions were fermentation with an inoculum amount of 3%at 40℃for 3.5 d.Compared with ordinary powder,the instant powder demonstrated improved physico-chemical properties such as swelling property,solubility,blending stability,bulk density,angle of repose,and angle of slide.
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