Enzymatic Modification of Dietary Fiber from Bamboo Shoot Byproduct

Abstract

Bamboo shoots are a significant agricultural commodity in Thailand. Processing bamboo shoots generates considerable waste, which poses logistical and environmental challenges. This study explored the enhancement of physicochemical properties of dietary fiber (DF) extracted from bamboo shoot waste through various enzyme combinations and sequences. The shoot base and strip portions were treated with combinations of amylase, protease, glucoamylase, lipase, cellulase, and xylanase. The highest DF yields were obtained from the shoot base using amylase, protease, and lipase (APL; 15.37±0.22 g/100 g), and from the shoot strip using amylase, glucoamylase, and protease (AGP; 9.43±0.06 g/100 g). Lipase-containing treatments increased soluble DF (SDF) content. Color, water-holding capacity (WHC), swelling capacity (SC), and oil-binding capacity (OBC) were analyzed. WHC and SC were notably enhanced by lipase-containing treatments (bamboo shoot strip: WHC 14.06±1.80 g/g with APL-X and SC 11.89±2.11 mL/g with APL-G; bamboo shoot base: WHC 10.46±0.37 g/g with AGP-L and SC 8.71±0.30 mL/g with AGP-L). The findings demonstrate that specific enzyme combinations can significantly improve the functional properties of dietary fiber extracted from bamboo shoot waste. This valorization of waste material has the potential to create value-added food and supplement products.