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Not AvailableThis study was conducted to optimize extraction conditions of dietary fibre from Ulva lactuca and to evaluate its functional properties. Response surface methodology (RSM) was adopted following Box-Behnken design to determine the optimal conditions of three independent variables namely concentration of the enzyme, time of enzyme hydrolysis and temperature of enzyme hydrolysis for five response variables namely yield, total dietary fibre, water holding capacity, oil holding capacity and swelling capacity. The models obtained by RSM produced a satisfactory fit to the data with respect to dietary fibre extraction. The results revealed that the optimum extraction conditions were 0.95 per cent, 60 degree celsius and 63.82 min for enzyme concentration, hydrolysis temperature and hydrolysis time, respectively. Under this optimal condition, the yield, TDF, WHC, OHC and SWC were 22 per cent; 91.36 per cent; 11.14 g/g; 1.24 g/g and 12.47ml/g, respectively. Structural pattern and surface morphology were conducted using Fourier-transformed infrared spectroscopy analysis and scanning electron microscopy analysis. The SEM image of dietary fibre showed irregular, uneven and intact surface morphology. The results showed that RSM can optimize the extraction of dietary fiber from U. lactuca. Results indicated that DF extracted from seaweed showed good functional properties, which could be considered as a promising functional food ingredient with wide application in the food industry.Not Availabl