An examination of factors which may affect the water holding capacity of dietary fibre

Robertson, James A.; Eastwood, M. A.

doi:10.1079/bjn19810079

Cited by 119 publications

(58 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…High-pressure micronisation effectively (P < 0.05) increased the swelling capacities of IFRF and cellulose by 652-767%. The ability to bind water is generally affected by the number and nature of water-binding sites as well as the fibre structure, 25 suggesting that many water-binding sites and spaces might be released by the process of micronisation. Moreover, the greatly reduced particle size and bulk density due to highpressure micronisation (Tables 1 and 3) might result in some structural changes and an increase in surface area and hence contribute to the large improvements in WHC and swelling capacity.…”

Section: Resultsmentioning

confidence: 99%

Effects of micronisation on the characteristics and physicochemical properties of insoluble fibres

2006

View full text Add to dashboard Cite

The effects of micronisation on the characteristics and physicochemical properties of (a) an insoluble fibre-rich fraction (IFRF) prepared from orange peel and (b) cellulose were studied and compared. The results showed that micronisation techniques such as hall milling, jet milling and high-pressure micronisation could effectively (P < 0.05) reduce particle sizes to microscale, decrease the bulk density and improve the physicochemical properties (water-holding capacity, swelling capacity, oil-holding capacity, cation exchange capacity and glucose adsorption capacity) of IFRF and cellulose to different extents (up to 25-fold). After micronisation the inhibitory effects of these insoluble fibres towards alpha-amylase and pancreatic lipase were significantly increased (up to 5.8- and 7.8-fold respectively) and a redistribution of some fibre components from insoluble to soluble fractions was observed. It was concluded that these micronisation treatments, especially high-pressure micronisation, could effectively improve the functionalities of IFRF and cellulose, which might then be used as potential fibre-rich ingredients in functional food applications. (c) 2006 Society of Chemical Industry

show abstract

Section: Resultsmentioning

confidence: 99%

Effects of micronisation on the characteristics and physicochemical properties of insoluble fibres

2006

View full text Add to dashboard Cite

show abstract

“…This result agrees with previous findings that no significant correlation was found between the particle size of inuline (Fibruline), Fibrex (sieve openings 150 lm), and pea cell walls fibre (Exafine sieve openings 200-500 lm, Swelite sieve openings 100-200 lm) and their hydration properties . Certainly, no only fibre size determines its hydration, also chemical structure and shape play an essential role (Robertson & Eastwood, 1981). Therefore, general assumption about relationship between PSD and hydration can be only established within fibres subjected to different processes for particle reduction (Chau et al, 2006), and in turn, effect of particle size on water sorption cannot be generalized and must be assessed for each type of fibre (Strange & Onwulata, 2002).…”

Section: Hydration Propertiesmentioning

confidence: 99%

Physico-chemical properties of commercial fibres from different sources: A comparative approach

Rosell

Santos

Collar

2009

Food Research International

188

130

View full text Add to dashboard Cite

a b s t r a c tThe lower intake of fibre and fibre-containing foods has refocused the food industry on the benefits of incorporating different fibres in the foodstuff. Nowadays, a whole range of fibres are available in the market, but sometimes a good choice becomes complicated due to their varied physico-chemical properties. In order to give some light when selecting fibres, a comparative study regarding some physical properties of commercial fibres from different sources is presented, with a view to increasing their use in food products, namely bakery products. Commercial fibres included in this study were hydroxypropylmethylcellulose, cellulose, locust bean gum, guar gum, inulin, galactooligosaccharides, oat and wheat fibres, and fibres extracted from apple and bamboo. Particle size distribution (PSD) of the dry commercial fibres ranged from around 10 to 334 lm; moreover PSD in wet (water and ethanol) form was also determined to have precise information about their behaviour when processing. Cereal fibres (oat 600 and wheat) exhibited the highest values for hydration properties (swelling, water holding and water binding capacity). Only the hydrocolloids (HPMC, locust bean gum and guar gum), with the exception of cellulose, yielded highly viscous solutions during the heating-cooling cycle; moreover oat 600 and apple fibre developed viscous solutions after cooling. HPMC, locust bean gum and guar gum significantly augmented the four SRC values, thus those hydrocolloids affected the relative contributions to water absorption of proteins, carbohydrates, damaged starch and pentosans. Fibre sources and degree of replacement significantly affected the SRC values for the four solvents in all the fibre groups, with the exception of lactic acid SRC in the case of cereal fibres. Differences in fibres effect on wheat flour quality can be easily detected by assessing solvent retention capacity, which can give information on the end use functionality of the wheat flour.

show abstract

“…The water -holding capacity of the three feeds was determined using a modification of the method of Robertson & Eastwood (1981). Feed (0·5 g) and distilled water (20·0 ml) were placed into 30 ml centrifuge tubes and left to soak at room temperature for 24 h. The tubes were then centrifuged at 5000 rpm for 20 min, whereupon the excess water was decanted and the tube ends raised and left to drain for 1 h. The fresh weight of the feed was determined before oven drying at 608C for 48 h. Sample dry weight was then measured and the water -holding capacity of the feed calculated as ml water/g feed.…”

Section: Water -Holding Capacitymentioning

confidence: 99%

The mobile bag technique as a method for determining the degradation of four botanically diverse fibrous feedstuffs in the small intestine and total digestive tract of ponies

et al. 2002

View full text Add to dashboard Cite

An in sacco mobile bag technique was used to determine the rate and extent of disappearance of unmolassed sugar-beet pulp, soyabean hulls, hay cubes and an oat hull -naked oats mixture (67:33, w/w) in the foregut and total digestive tract of ponies. Ponies were administered naso-gastrically polyester mesh bags ð60 £ 10 £ 10 mmÞ containing 350 mg feed, in a 3 £ 4 Latin square design. Bags were collected at the ileo-caecal junction (small intestine bag, SIB) and in the faeces (faecal bag, FB) and their residues analysed for proximate constituents and NSP composition and content. DM disappearances from individual bags were fitted to degradation profiles (Ørskov & McDonald, 1979) and effective degradability values determined. Significant differences (P, 0·05) in DM, organic matter and crude protein ðN £ 6·25Þ losses from SIB were noted between feeds with hay cubes and oat hulls -naked oats . sugar-beet pulp and soyabean hulls. Acid-detergent fibre, neutral-detergent fibre and NSP disappearances were small and varied little between feeds. In contrast, FB losses showed significant (P, 0·05) differences for all constituents measured with sugar-beet pulp . soyabean hulls . hay cubes . oat hulls -naked oats. Crude protein losses from sugar-beet pulp and soyabean hulls in FB were significantly higher (P, 0·05) than from SIB. FB degradation curves showed degradation to be affected by bag residence time with sugar-beet pulp . soyabean hulls and the effective degradability showed that significantly more (P,0·05) sugar-beet pulp was lost at 40.0 and 60.0 h than for the other three feeds. These results show that sugar-beet pulp and soyabean hulls are rapidly degraded by ponies and could be used as alternatives to hay in equid rations. However, the foregut availability of crude protein from sugar-beet pulp is poor, so a readily digestible source of crude protein should be offered to animals with high protein demands when diets are based on sugar-beet pulp.

show abstract

An examination of factors which may affect the water holding capacity of dietary fibre

Cited by 119 publications

References 9 publications

Effects of micronisation on the characteristics and physicochemical properties of insoluble fibres

Effects of micronisation on the characteristics and physicochemical properties of insoluble fibres

Physico-chemical properties of commercial fibres from different sources: A comparative approach

The mobile bag technique as a method for determining the degradation of four botanically diverse fibrous feedstuffs in the small intestine and total digestive tract of ponies

Contact Info

Product

Resources

About