Effects of steam explosion on physicochemical, functional and structural properties of soluble dietary fiber from pomelo peel
Author:
Yuan Zhining123, Yan Jiatian123, Zhang Qian123, Zheng Jie123, Hu Aijun123
Affiliation:
1. State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , No.29, 13th Avenue, Economic Development Zone, Binhai New Area , Tianjin , 300457 , P.R. China 2. College of Food Science and Engineering , Tianjin University of Science & Technology , Tianjin , 300457 , P.R. China 3. Key Laboratory of Marine Resource Chemistry and Food Technology , Tianjin University of Science & Technology, Ministry of Education , Tianjin , 300457 , P.R. China
Abstract
Abstract
The effects of steam explosion (SE) on the physicochemical, functional and structural characteristics of soluble dietary fiber (SDF) extracted from pomelo peel were evaluated. At the treatment condition of 0.9 MPa,120 s, the extraction yield of SDF increased by 156.7 %, and the water holding capacity, oil holding capacity, and swelling capacity increased by 36.6 %, 42.7 %, and 21.4 %, respectively. Additionally, in vitro hypoglycemic capacity, cation exchange capacity, nitrite ion adsorption capacity, and antioxidant capacity were all improved. It was observed that a large number of cracks in the SDF, and the structure of SDF became loose and porous and specific surface area of SDF increased to 1.41 times. In addition, the results from differential scanning calorimetry indicated that SDF treated with SE had better thermal stability, and the degradation temperature increased from 311.93 °C to 316.28 °C. So, SE could be used as an effective method for modifying dietary fiber.
Funder
Tianjin University
Publisher
Walter de Gruyter GmbH
Subject
Engineering (miscellaneous),Food Science,Biotechnology
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