Structure, physicochemical properties and adsorption function of insoluble dietary fiber from ginseng residue: A potential functional ingredient

文献类型： 外文期刊

第一作者： Hua, Mei

作者： Hua, Mei;Qu, Di;Liu, Chang;Zhang, Lei;Li, Shanshan;Chen, Jianbo;Sun, Yinshi;Lu, Jiaxi

作者机构：

关键词： Ginseng residues; Insoluble dietary fiber; Composition; Structure; Physicochemical properties; Adsorption function

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2019 年 286 卷

页码：

收录情况： SCI

摘要： The insoluble dietary fiber from ginseng residue (ginseng-IDF) was extracted using the AOAC (Association of Official Analytical Chemists) method with content of 68.61%. Ginseng-IDF had a polysaccharide content of 18.87%, uronic acid content of 7.85%, protein content of 6.52%, and had ideal water-holding capacity (17.66 g/g), swelling ability (15.05 mL/g), and oil-holding capacity (1.78 g/g). Scanning electron microscope, Fourier transform infrared spectroscopy, and X-ray diffraction analyses suggested that ginseng-IDF had the typical structures of hydrolysis fiber, polysaccharide functional groups, and crystal structure of cellulose. Different fiber components give ginseng-IDF a specified range of pyrolysis temperature, and it is suitable for application in food processing lower than 300 degrees C. In addition, ginseng-IDF exhibited notable glucose and sodium cholate adsorption, significantly improved nitrite adsorption at pH 2.0 and cholesterol adsorption at pH 7.0. The above results show that ginseng-IDF could be used as an ideal functional ingredient in food processing.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序