The effects of enzymatic modification on the functional ingredient - Dietary fiber extracted from potato residue

Ma, Qianyun; Ma, Ziye; Wang, Wenxiu; Mu, Jianlou; Liu, Yaqiong; Wang, Jie; Stipkovits, Letitia; Hui, Xiaodan; Wu, Gang; Sun, Jianfeng

doi:10.1016/j.lwt.2021.112511

Cited by 51 publications

(32 citation statements)

References 47 publications

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“…Therefore, BSDF has potential application value as a new type of prebiotic. Data indicated that the monosaccharide composition of BSDF obtained by different modification methods was similar but with different contents, which might be because modification treatments changed the ratios of SDF and IDF (Ma et al ., 2022). The Fuc and Man contents in modified BSDF were lower than that in CK, but the Glu and Ara contents increased significantly after modification.…”

Section: Resultsmentioning

confidence: 99%

Insight into the physicochemical, structural, and in vitro hypoglycemic properties of bamboo shoot dietary fibre: comparison of physical modification methods

Tang

Yang

Zhang

et al. 2022

Int J of Food Sci Tech

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Summary The effects of high‐temperature cooking (HTC), high‐pressure homogenisation (HPH), ultrasonic treatment (UT), and their combination (i.e., UT–HTC, HPH–HTC, and UT–HPH) on the physicochemical, structural, and in vitro hypoglycemic properties of bamboo shoot dietary fibres (BSDF) were investigated and compared. The soluble dietary fibre, arabinose, and glucose contents increased in all modified samples. The BSDF obtained by UT had a loose structure with a honeycomb appearance on the surface. UT–HTC resulted in the highest water‐holding capacity (8.38 g g−1) and α‐amylase activity inhibition ratio (56.14%). The BSDF modified by HPH–HTC had the lowest relative crystallinity (27.96%). Compared with those of control check (CK), the oil‐holding and swelling capacities of samples treated by UT–HPH increased by 55.35% and 91.47%, respectively. The glucose adsorption capacity of samples followed the order: UT–HTC > UT–HPH > HPH–HTC > HPH > UT ≈ HTC. Furthermore, the maximum glucose dialysis retardation index values of BSDF treated by UT–HPH, HPH, and HPH–HTC increased by 44.51%, 30.61%, and 27.20%, respectively, in comparison with CK. This study indicated that UT–HTC, HPH–HTC, and UT–HPH are innovative and promising modification methods to obtain BSDF with excellent physicochemical and functional properties.

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Section: Resultsmentioning

confidence: 99%

Insight into the physicochemical, structural, and in vitro hypoglycemic properties of bamboo shoot dietary fibre: comparison of physical modification methods

Tang

Yang

Zhang

et al. 2022

Int J of Food Sci Tech

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“…S2). The prominent intensity peaks were observed in between 20 ° and 25 ° in the modified samples due to the presence of cellulose type I and thus having a double‐helix structure (Ma et al ., 2022). However, the peaks at 15 ° in unmodified samples were very weak compared with enzyme‐modified samples (M1–M3).…”

Section: Resultsmentioning

confidence: 99%

“…It is possible that cellulase and xylanase hydrolysis led to the IDF particles loosening on the surface and enhancing the porosity, and thus increasing the mass transfer. Among all the modified samples, M3 revealed the highest in thermal stability and the probable reason may be the intermolecular cross‐links developed by enzyme treatment which increased the surface charges and colloidal dispersibility (Yang et al ., 2021; Ma et al ., 2022). There was a relatively low reduction between 400 and 600 °C indicated that structure of the IDF network did not change with temperature.…”

Section: Resultsmentioning

confidence: 99%

“…FT‐IR spectroscopy is normally used to indicate the functional group compositions and is found sensitive to molecular structure differences (Ma et al ., 2022). Modified IDF showed a typical polysaccharide absorption band in the range of 3300–3550 cm −1 (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…ultrahigh pressure, extrusion technology and ultrafine pulverisation) and biotechnological (e.g. enzymatic approach) techniques have all been employed to change IDF constituents (Ma et al ., 2022). Biological and physical methods are highly recommended to modify DF where the enzymatic modification could enhance the extraction yield and considered an effective method for reducing the particle size because of their high efficiency and specificity (Wang et al ., 2020).…”

Section: Introductionmentioning

confidence: 99%

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Effect of extrusion and enzyme modification on functional and structural properties of pea peel (Pisum sativum L.) insoluble dietary fibre and its effect on yogurt rheology

Kumari

Das

Deka

2022

Int J of Food Sci Tech

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The enzyme and extrusion modifications of insoluble dietary fibre (IDF) of green pea peel were done to improve the functional and structural properties. The effect of the modified IDF on the yogurt rheology was also examined. The enzyme treatment was done with different concentrations of cellulase and xylanase, while the extrusion modification was done with different cooking temperatures. The typical honeycomb morphology of control IDF got changed after both modifications. Brunauer-Emmett-Teller (BET) surface area ranged from 11.892 to 15.358 m 2 g −1 for enzyme-modified sample. Enzyme-modified IDF (M2) sample showed higher water retention capacity (3.25 g g −1 ), swelling capacity (8.89 mL g −1 ), oil absorption capacity (3.25 g g −1 ), cation exchange capacity (0.86 mmol g −1 ) and glucose adsorption capacity (4.73 mM) as compared to the extrusion-modified samples. The glucose dialysis retardation index (GDRI) was significantly higher for enzyme-modified samples (P < 0.05). The addition of modified IDF to yogurt changed oscillatory rheological and viscoelastic behaviour, which was linear and enhanced supramolecular interaction during gel formation. The results of the present investigation exhibited a method of customising IDF for food fortification.

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Fractionation and physicochemical characterization of dietary fiber of kenaf (Hibiscus cannabinus L.) seed

Nevara,

Muhammad,

Zawawi

et al. 2023

J Sci Food Agric

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BACKGROUNDKenaf seeds are underutilized kenaf plant by‐products, containing essential nutrients including dietary fiber (DF), which can be potentially utilized as food ingredients. The present study aimed to evaluate the physicochemical characteristics of kenaf seed fiber fractions extracted from kenaf seed.RESULTSDefatted kenaf seed powder yielded four DF fractions: alkali‐soluble hemicellulose (146.4 g kg−1), calcium‐bound pectin (10.3 g kg−1) and acid‐soluble pectin (25.4 g kg−1) made up the soluble fibre fraction, whereas cellulose (202.2 g kg−1) comprised the insoluble fraction. All fractions were evaluated for their physicochemical properties. The DF fractions contained glucose, mannose, xylose and arabinose, and a small amount of uronic acid (1.2–2.7 g kg−1). The isolated pectin fractions had a low degree of esterification (14–30%). All the isolated DF fractions had high average molecular weights ranging from 0.3 to 4.3 × 106 g mol−1. X‐ray diffractogram analysis revealed that the fractions consisted mainly of an amorphous structure with a relative crystallinity ranging from 31.6% to 44.1%. The Fourier‐transform infrared spectroscopy spectrum of kenaf seed and its DF fractions showed typical absorption of polysaccharides, with the presence of hydroxyl, carboxyl, acetyl and methyl groups. Scanning electron microscopy analysis demonstrated that the raw material with the rigid structure resulted in soluble and insoluble DF fractions with more fragile and fibrous appearances, respectively. The soluble DF demonstrated greater flowability and compressibility than the insoluble fractions.CONCLUSIONThese findings provide novel information on the DF fractions of kenaf seeds, which could be used as a potential new DF for the food industry. © 2023 Society of Chemical Industry.

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The effects of enzymatic modification on the functional ingredient - Dietary fiber extracted from potato residue

Cited by 51 publications

References 47 publications

Insight into the physicochemical, structural, and in vitro hypoglycemic properties of bamboo shoot dietary fibre: comparison of physical modification methods

Insight into the physicochemical, structural, and in vitro hypoglycemic properties of bamboo shoot dietary fibre: comparison of physical modification methods

Effect of extrusion and enzyme modification on functional and structural properties of pea peel (Pisum sativum L.) insoluble dietary fibre and its effect on yogurt rheology

Fractionation and physicochemical characterization of dietary fiber of kenaf (Hibiscus cannabinus L.) seed

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