Chemical composition, structural and functional properties of insoluble dietary fiber obtained from the Shatian pomelo peel sponge layer using different modification methods
文献类型： 外文期刊
作者： Sang, Jiaqi 1 ; Li, Lu 1 ; Wen, Jing 1 ; Liu, Haocheng 1 ; Wu, Jijun 1 ; Yu, Yuanshan 1 ; Xu, Yujuan 1 ; Gu, Qingqing 2 ; Fu, Manqin 1 ; Lin, Xian 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Argi Food Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc, 133 Yiheng St, Dongguanzhuang Rd, Guangzhou 510610, Peoples R China
2.Jiangxi Agr Univ, Coll Agron, Nanchang 330045, Jiangxi, Peoples R China
关键词： Shatian pomelo sponge layer; Insoluble dietary fiber; High hydrostatic pressure; Physicochemical properties
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）
ISSN： 0023-6438
年卷期： 2022 年 165 卷
页码：
收录情况： SCI
摘要： In order to improve the function of Shatian pomelo sponge layer insoluble dietary fiber (IDF), it was modified by high hydrostatic pressure (HHP, 400 MPa, 15 min), cellulose hydrolysis (CH, 0.4% cellulase, 70 min) and alkaline hydrolysis (AH, 1.4% sodium hydroxide solution, 20 min), respectively. Compared with the unmodified IDF, the molecular weight and particle size of the three modified IDFs were both decreased, while their void structure was increased. Specifically, the IDF treated with AH resulted in the smallest particle size (60.63 mu m) and a honeycomb-like void structure, which explained why AH-treated IDF showed the strongest glucose and cholesterol adsorption capacities in vitro. The contents of rhamnose, xylose, galactose and galacturonic acid in IDF were significantly increased after HHP treatment (H-IDF). Moreover, H-IDF and CH-treated IDF (C-IDF) exhibited similar capacities for oil-holding and cation-exchange. H-IDF presented the strongest swelling capacity and excellent capacity for cholesterol adsorption. Thus, HHP modified Shatian pomelo peel sponge layer IDF can not only improve the utilization of by-products, but also has potential application value as a novel ingredient in hypolipidemic and hypoglycemic foods products.
- 相关文献
作者其他论文 更多>>
-
Carboxymethyl polysaccharides from Poria cocos (Schw.) wolf: Structure, immunomodulatory, anti-inflammatory, tumor cell proliferation inhibition and antioxidant activity
作者：Liu, Haocheng;Yang, Jiguo;Tang, Yuqian;Liu, Haocheng;Yang, Jiguo;Xia, Xiaole;Tang, Yuqian;Lin, Jinxin
关键词：Carboxymethyl-pachymaran; Degree of substitution (DS); Molecular weight (mw); Immunomodulation; Anti-inflammatory; Structure-activity relationship
-
Effects of harvest season and altitude on the traceability of Fenghuang Dancong tea: Based on stable isotopes and machine learning
作者：Liu, Wenwen;Zhao, Jie;Liang, Shuilian;Xiao, Lu;Wang, Xu;Chen, Yan;Liu, Wenwen;Zhao, Jie;Wei, Wan;Fu, Manqin
关键词：Harvest season; Altitude; Dancong tea; Stable isotope; Machine learning; Traceability
-
Insight into the changes in structural, physicochemical, and probiotic properties of yam peel polysaccharides subjected to different physical-assisted extraction methods
作者：Lu, Jinghui;Li, Dingjin;Duan, Zhenhua;Lu, Jinghui;Yu, Yuanshan;Xu, Yujuan;Li, Lu;Cheng, Lina;Peng, Jian;Chang, Hong;Lu, Jinghui
关键词：Chinese yam peel polysaccharides; Physicochemical properties; Surface morphology; Functional activity
-
A novel Bacillus paramycoides HS-1 capable of degrading aflatoxin B1 and its key enzymatic mechanisms
作者：Zhang, Haousu;Yang, Jiguo;Tang, Yuqian;Yu, Yuanshan
关键词：Aflatoxin B1; Bacillus paramycoides; Degradation; AFB1-Degrading enzyme; AFBO
-
The interaction between soluble dietary fiber and bound phenolic from litchi pomace, and its effect on gut microbiota and inflammation
作者：Chen, Xiaowei;Xu, Hanting;Xu, Yujuan;Wu, Jijun;Zou, Bo;Li, Lu;Yu, Yuanshan;Hu, Tenggen
关键词：Litchi pomace soluble dietary fiber; Bound phenolic; Simulating digestion; Antioxidant potential; Anti-inflammatory potential
-
How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins
作者：Ying, Xiaoguo;Li, Xinyang;Deng, Shanggui;Zhang, Bin;Xiao, Gengsheng;Ma, Lukai;Xiao, Gengsheng;Xu, Yujuan;Brennan, Charles;Benjakul, Soottawat
关键词：aquatic products; lipid oxidation; protein oxidation; natural antioxidants; non-thermal treatment
-
Effects of Glycerol Monooleate on Improving Quality Characteristics and Baking Performance of Frozen Dough Breads
作者：Liu, Haocheng;Xu, Yujuan;Wen, Jing;Xu, Zhijie;Liu, Haocheng;Yang, Jiguo;Zhou, Jinfeng;Liu, Haocheng;Si, Weili;Li, Jian;Sun, Xueke
关键词：loaf; emulsifier; water distribution; microstructure; bakery product quality
