Alterations in physicochemical and functional properties of buckwheat straw insoluble dietary fiber by alkaline hydrogen peroxide treatment

Meng, Xiangmin; Liu, Fang; Xiao, Yao; Cao, Junwei; Wang, Min; Duan, Xuchang

doi:10.1016/j.fochx.2019.100029

Cited by 53 publications

(46 citation statements)

References 39 publications

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“…However, peak intensities showed increasing trends which indicated that that crystallinity was increased as a result of exposure to enzymatic treatment. This might be because enzyme treatment caused breakage of the links between cellulose and hemicellulose leading to hydrolysis and solubilization of amorphous regions of these polysaccharides, and removal of adherent starch (Meng et al., 2019). This was also reported by Wen et al.…”

Section: Resultsmentioning

confidence: 99%

Elucidation of morphological characteristics, crystallinity, and molecular structures of native and enzyme modified cereal brans

2021

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Bran is a nutritious outermost layer of the cereal grain that is removed during milling to curtail the technical problems in end‐products. Modification techniques such as enzyme treatments might be an effective way to alter bran morphology and end‐use quality. In this study, bran from six cereals (wheat, barley, oat, maize, millet, and sorghum) were enzymatically modified (cellulase and xylanase), and evaluated for morphological properties through scanning electron microscopy, crystallinity through x‐ray diffraction and molecular structures through FTIR spectroscopy. Scanning electron microscopy revealed that enzyme modifications caused breakage in bran fibers by hydrolyzing non‐starch polysaccharides. X‐ray diffraction exhibited that crystallinity of the structures was increased after modifications as enzymes hydrolyzed amorphous regions of cellulose and hemicellulose in bran matrix. Molecular structures studied by FTIR spectroscopy demonstrated absorption in wavelength ranges of 900‐3400cm‐1 associated to carbohydrates, oligosaccharides, proteins, and non‐starch polysaccharides. Practical applications Cereal bran creates technical problems for food processors and bakers in terms of grittiness leading to the unacceptability of the product. The bran can be modified using different approaches, such as enzyme modifications. This research will be helpful for the food scientists & researchers and bakers for making choices for preferred method of bran modification. This will also be helpful for cereal scientists for the understanding of structural properties of bran layers.

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Section: Resultsmentioning

confidence: 99%

Elucidation of morphological characteristics, crystallinity, and molecular structures of native and enzyme modified cereal brans

2021

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“…The XRD patterns of the modified and non‐modified RIDF were presented in Figure 2. The sharp peaks with diffraction angles of 22° and the weak peaks with diffraction angles of 15° indicated the cellulose I form with the crystallization zone and non‐crystalline region (Meng et al., 2019). There was no significant difference in the peak position between the original RIDF and the modified RIDF, suggesting that the crystal structure of the fiber samples did not change after the modification.…”

Section: Resultsmentioning

confidence: 99%

“…Among the samples, the E‐RIDF (5.62 ml/g) had the highest WSC value (Figure 5B), which might be related to good hydrophilic ability (Park, Lee, & Lee, 2013). The WSC value of E‐RIDF significantly ( p < .05) increased by 37%, a value higher than the 2.00 ml/g for millet bran, 4.58 ml/g for ISF, 1.92 ml/g for ginger residue, and 5.31 ml/g for buckwheat bran IDF powder (Chen et al., 2019; Chu et al., 2019; Meng et al., 2019; Wang et al., 2020). The hydrolysis of cellulose and hemicellulose by cellulase and xylanase could break the β‐glycosidic bond connection, exposing more water‐binding sites and dipole forms, leading to higher WSC (Cheng et al., 2017).…”

Section: Resultsmentioning

confidence: 99%

“…The three modification methods could make the RIDF structure become bloated in different degrees. The exposure of polar and non‐polar groups, porosity, and specific surface area could improve the entrapment of glucose molecules within the fiber network (Meng et al., 2019), thereby enhancing the GAC of RIDF. At the high concentration of glucose solution (100 mM), only C‐RIDF had a higher glucose absorption capacity than RIDF, suggesting that carboxymethylation modification method could significantly improve glucose absorption capacity for different concentrations of glucose solution.…”

Section: Resultsmentioning

confidence: 99%

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Physicochemical, functional, and antioxidant properties of dietary fiber from Rosa roxburghii Tratt fruit modified by physical, chemical, and biological enzyme treatments

Wang

Shen

Chao

et al. 2020

J. Food Process. Preserv.

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Increased consumption of animal-based food and decreased consumption of cereals and rhizome food have been significant features of the changes in the modern eating habits over the past 20 years, which had numerous negative effects on physical health. Dietary fibers (DFs) are a group of macromolecular carbohydrate extracted from grains, beans, and vegetables, which can be classified into soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) according to their water solubility. Many studies have found that eating a fiber-rich diet can increase the volume of feces, accelerate the speed of defecation, and play a role in preventing constipation (Patel, 2015). Therefore, the beneficial effect of DF on human health has been further investigated with great accomplishments. DF from plant sources (cereals, nuts, fruits, and vegetables) is not directly applied to food products due to its negative impact on food quality, such as taste and appearance (Robin, Schuchmann, & Palzer, 2012). However, some commonly used modification

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“…There was a significant difference ( p < .05) in the WHC and SC between ULC‐30 and untreated sample. The cellulose with the smaller particles size, greater surface area, and more hydrogen bonds after ultrasonic treatment, as shown in the SEM and FT‐IR measurements, has a greater ability to surround water and therefore explains the increase of WHC (Meng et al, ; Zhao et al, ; Zhu et al, ). The increased SC may result from the degradation of cellulose by an ultrasonic treatment which can generate space‐enlarging effects (Meng et al, ).…”

Section: Resultsmentioning

confidence: 99%

Preparation of cellulose with controlled molecular weight via ultrasonic treatment improves cholesterol‐binding capacity

Yan

Liu

et al. 2019

J Food Process Preserv

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The effect of ultrasonic treatment was evaluated to develop an efficient preparation method of cellulose with controllable molecular weight (Mw) and preferable functional properties. Our results showed that the physical approach could prominently reduce the mean Mw of cellulose from 68.07 to 6.82 KDa via 30‐hr ultrasonic treatment. The morphology and structure of the samples were characterized using Fourier transform infrared spectroscopy, X‐ray diffraction, scanning electron microscope (SEM), and laser diffraction, indicating a slight change in structure and notable modification in morphology caused by ultrasonic treatment. Interestingly, the ultrasonic‐treated cellulose exhibited much better physicochemical properties. For example, with a 30‐hr ultrasonic treatment, the cholesterol‐binding capacities of cellulose were increased about 2.42‐fold at pH 7.0 and 1.96‐fold at pH 2.0. The findings demonstrated that cellulose treated by ultrasonic processing could have a great potential for applications in the biomedical and food industries. Practical applications As a major source of insoluble fiber, cellulose has already been recommended for its possible benefits to human health, leading to numerous efforts for its applications in food industry and biomedical engineering. In this work, we successfully controlled Wm of cellulose via ultrasonic treatment, and the ultrasonic‐treated cellulose exhibited improved functional and physicochemical properties. The positive effect of ultrasound may be useful for functional modification and utilization of cellulose.

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Alterations in physicochemical and functional properties of buckwheat straw insoluble dietary fiber by alkaline hydrogen peroxide treatment

Abstract: Highlights The untreated IDF tended to strong antioxidant properties in vitro . The changes of antioxidation might be related to specific substrates. AHP treatment could led to redistribution of monosaccharide in IDF. AHP treatment could improve physicochemical properties of IDF.

Cited by 53 publications

References 39 publications

Elucidation of morphological characteristics, crystallinity, and molecular structures of native and enzyme modified cereal brans

Elucidation of morphological characteristics, crystallinity, and molecular structures of native and enzyme modified cereal brans

Physicochemical, functional, and antioxidant properties of dietary fiber from Rosa roxburghii Tratt fruit modified by physical, chemical, and biological enzyme treatments

Preparation of cellulose with controlled molecular weight via ultrasonic treatment improves cholesterol‐binding capacity

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