Author:
Gao Qi,Zhou Xue-jie,Ma Rui,Lin Han,Wu Jia-le,Peng Xue,Tanokura Masaru,Xue You-lin
Abstract
AbstractTurnip (Brassica rapa L.) is widely consumed as a vegetable and traditional Chinese medicine with high dietary fiber content. Soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were obtained from white turnips, and the IDF was modified with alkaline hydrogen peroxide to obtain modified IDF (MIDF) and modified SDF (MSDF). The compositional, structural, and functional properties of the four samples were investigated. After modification, the modified dietary fibers (MDFs) showed smaller particle sizes and lower contents of pectin and polyphenol than those of unmodified dietary fibers (DFs) The results of scanning electron microscopy (SEM), Fourier transformed infrared (FT-IR) spectroscopy, X-ray diffraction (XRD) and differential scanning calorimetry (DSC) showed that compared to the DFs, the MDFs were smaller and had more exposed hydroxyl groups. Analysis of the microrheological behaviors showed that the MDFs had higher viscosity than that of the DFs, with a looser structure for the MSDF and a stable structure for the MIDF. Therefore, due to structural changes, the physical and functional properties of the MDFs were improved compared to those of the unmodified DFs. Pearson correlation analysis showed that the particle size was positively correlated with the pectin content. The water holding capacity (WHC), oil adsorption capacity (OAC) and water swelling capacity (WSC) showed positive correlations with each other. This work indicated that white turnip could be a potential new source of DFs, which presented desirable functional properties after modification.
Publisher
Springer Science and Business Media LLC
Reference41 articles.
1. Liang, Y. S. et al. Identification of phenylpropanoids in methyl jasmonate treated Brassica rapa leaves using two-dimensional nuclear magnetic resonance spectroscopy. J. Chromatogr. A 1112, 148–155 (2006).
2. Fernandes, F. et al. Chemical and antioxidative assessment of dietary turnip (Brassica rapavar. rapa L.). Food Chem. 105, 1003–1010 (2007).
3. Xie, Y. et al. Composition analysis and anti-hypoxia activity of polysaccharide from Brassica rapa L. Int. J. Biol. Macromol. 47, 528–533 (2010).
4. Paul, S., Geng, C.-A., Yang, T.-H., Yang, Y.-P. & Chen, J.-J. Phytochemical and health-beneficial progress of turnip (Brassica rapa): health beneficial progress of turnip. J. Food Sci. 84, 19–30 (2019).
5. Arora, R., Arora, S. & Vig, A. P. Development of validated hightemperaturereverse-phase UHPLC-PDA analytical method for simultaneous analysis offive natural isothiocyanates in cruciferous vegetables. Food Chem. 239, 1805–1089 (2018).