Effect of extraction methods on structural, physiochemical and functional properties of dietary fiber from defatted walnut flour

文献类型： 外文期刊

第一作者： Khan, Gul Mali

作者： Khan, Gul Mali;Khan, Nasir Mehmood;Ali, Farman;Jan, Abdul Khaliq;Khan, Zia Ullah;Muhammad, Nawshad;Elahi, Rizwan

作者机构：

关键词： Defatted walnut flour; Dietary fiber; Structural; Physicochemical and functional properties; Extraction methods; Proximate composition

期刊名称：FOOD SCIENCE AND BIOTECHNOLOGY （ 影响因子：2.391； 五年影响因子：2.108 ）

ISSN： 1226-7708

年卷期： 2018 年 27 卷 4 期

页码：

收录情况： SCI

摘要： The effect of different extraction methods i.e. extraction with alkali (AEDF), enzyme (EEDF) and enzyme plus shear emulsifying hydrolysis (SEDF) on structure, physiochemical as well as the functional characteristics of dietary fiber (DF) from defatted walnut flour were studied. AEDF process showed significantly higher (P < 0.05) amount of water retention capacity (WRC; 5.39 g/g), water swelling capacity (WSC; 3.16 g/mL), and particle size; while, shown lower value of oil adsorption capacity (OAC; 29 g/g) amongst all. Compared to AEDF, no major differences were observed in network except the matrix in EEDF and SEDF was more porous and honey comb like. DF extracted through AEDF, EEDF and SEDF showed good viscosity and emulsifying activity however, less stability indices. The results from this study suggest that AEDF and EEDF and SEDF had specific effects on the structure-functional properties of DF from defatted walnut flour, which has great potential in food applications.

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