Impact of particle size on the functionality of corn-derived dietary fiber-phenolic acid complexes

文献类型： 外文期刊

第一作者： Sun, Yujing

作者： Sun, Yujing;Zhang, Tao;Miao, Ming;Li, Chunyan;Li, Wu;Li, Gaoke;Li, Chunyan;Li, Wu;Li, Gaoke

作者机构：

关键词： Cell wall; Dietary fiber; Phenolic compounds; Digestion; Particle size

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2024 年 280 卷

页码：

收录情况： SCI

摘要： Milling and sieving were applied to modify corn-derived cell wall dietary fiber-phenolic acid complexes (CWDFPC) to enhance their functionality and gut fermentability. The physicochemical properties of three modified CWDFPCs (CWDFPC-M1, CWDFPC-M2, and CWDFPC-M3) were characterized, showing changes in particle size (430-73.55 mu m) and bulk density (0.29-0.57 g/mL). Sieving altered the composition, with CWDFPCM1 and CWDFPC-M3 exhibiting higher bound phenolic contents than CWDFPC-M2. Increased water holding capacity indicated improved functionalities. Modified CWDFPCs exhibited a 4-fold increase in glucose adsorption capacity, higher phenolic acid release during gastrointestinal digestion in vitro, and a greater proportion of shortchain fatty acids in fecal fermentation in vitro. Hemicellulose from CWDFPC-M3 was primarily composed of -*4)(3-Xylp-(1-* and -*3)-(3-Xylp-(1-*, and -*3,4)-(3-Xylp-(1-*, with branches possibly including -*5)-alpha-Araf-(1-* and -*3)-alpha-Araf-(1-* units. These modifications highlight the potential of milling and sieving to convert CWDFPCs into valuable functional food ingredients.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序