Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin
文献类型: 外文期刊
第一作者: Ma, Meng-mei
作者: Ma, Meng-mei;Mu, Tai-hua
作者机构:
关键词: Cumin;Dietary fiber;Extraction methods;Particle size distribution;Chemical composition;Structural;physicochemical and functional properties
期刊名称:FOOD CHEMISTRY ( 影响因子:7.514; 五年影响因子:7.516 )
ISSN:
年卷期:
页码:
收录情况: SCI
摘要: This study evaluated the effects of alkali extraction, enzymatic hydrolysis, shear emulsifying assisted enzymatic hydrolysis, and particle size distribution on the chemical composition and the structural, physicochemical, and functional properties of deoiled cumin dietary fibers (AEDF, EHDF and SEDF). Compared to AEDF and EHDF, SEDF had the highest total dietary fiber, crystalline regions, water swelling capacity (6.79-7.98 ml/g), oil adsorption capacity (6.12-7.25%), alpha-amylase activity inhibition ratio (14.79-21.84%), glucose adsorption capacity (2.02-60.86%), and bile acid retardation index (16.34-50.08%). DFs sieved with mesh sizes >80 exhibited better physicochemical and functional properties than unsieved DFs. The physicochemical properties of sieved DFs improved with increasing sieve mesh sizes (40-120), but decreased with sieve mesh sizes >120, while the functional properties increased with increasing sieve mesh sizes. SEDF sieved with mesh sizes 100-150 can be used as functional ingredients due to its excellent physicochemical and functional properties. (C) 2015 Elsevier Ltd. All rights reserved.
分类号: TS2`TS201.2
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