Study on Physicochemical, Structural and Emulsifying Properties of Insoluble Dietary Fiber of Cyperus esculentus

被引：0

作者：

Wang L. ^{[1
]}

Zhao X. ^{[1
]}

Wang A. ^{[1
]}

Chen C. ^{[2
]}

Wang X. ^{[1
]}

Li X. ^{[1
]}

Wang H. ^{[1
]}

Dai F. ^{[3
]}

Gao T. ^{[4
]}

Zhou Z. ^{[1
]}

Li N. ^{[4
]}

机构：

[1] College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin

[2] State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi

[3] Xinjiang Sanli Grain and Oil Co Ltd, Tumushuke

[4] Guangzhou Puratos Food Co Ltd, Guangzhou

来源：

Journal of Food Science and Technology (China) | 2024年 / 42卷 / 01期

关键词：

Cyperus esculentus; emulsifying properties; insoluble dietary fiber; physicochemical properties; structural characterization;

D O I：

10.12301/spxb202200924

中图分类号：

学科分类号：

摘要：

Cyperus esculentus is a high-quality and healthy crop, rich in nutrients. Insoluble dietary fiber of Cyperus esculentus was prepared via an enzymolysis method. Compared with the commercial soybean dietary fiber, the physicochemical, structural and emulsifying properties of Cyperus esculentus insoluble dietary fiber (CEIDF) were studied. The results showed that the CEIDF had a better water holding capacity [(14. 45 ±0. 19)g/ g], oil holding capacity [(8. 21 ± 0. 06)g/ g] and expansion capacity [(14. 23 ± 0. 12) mL/ g], than those of soybean dietary fiber. The average volume diameter of the CEIDF was (64. 47 ± 0. 18)滋m, which was 56. 65% of that of soybean dietary fiber. The results of low field NMR indicated that CEIDF had more bound water, while the soybean dietary fiber had more free water. The thermogravimetric analysis showed that CEIDF had a less weight loss and a greater thermal stability compared to the soybean dietary fiber. In terms of emulsifying properties, with the increased concentration of CEIDF, the emulsion particle size increased significantly. Under the same concentration of dietary fiber, the particle size of the emulsion prepared from CEIDF was significantly lower than soybean dietary fiber which indicated that the stability of the emulsion prepared from CEIDF was better than the emulsion prepared from soybean dietary fiber. Under the same concentration, the viscosity of CEIDF was lower than that of soybean dietary fiber, while the energy storage modulus and loss modulus of emulsion prepared from 4% CEIDF were the highest. This study aimed to provide a theoretical basis for the development and utilization of CEIDF. © 2024 Beijing Technology and Business University, Department of Science and Technology. All rights reserved.

引用

页码：156 / 163

页数：7

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