Chemical composition and physicochemical properties of dietary fiber from Polygonatum odoratum as affected by different processing methods

被引:138
作者
Lan, Gaoshuang [1 ]
Chen, Haixia [1 ]
Chen, Shuhan [1 ]
Tian, Jingge [1 ]
机构
[1] Tianjin Univ, Sch Pharmaceut Sci & Technol, Tianjin Key Lab Modern Drug Delivery & High Effic, Tianjin 300072, Peoples R China
基金
中国国家自然科学基金;
关键词
Polygonatum odoratum; Dietary fiber; Processing methods; Chemical composition; Functional properties; FUNCTIONAL-PROPERTIES; RESISTANT STARCH; DEGRADATION; FRACTIONS; WHEAT; OAT;
D O I
10.1016/j.foodres.2012.07.047
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The dietary fibers were isolated from Polygonatum odoratum processed by different methods including steam processing (DIPS) and drying in sunshine (DFDS). The physicochemical and functional properties of dietary fibers were comparatively studied. Results showed that the fiber extracts from P. odoratum had a high amount of total dietary fiber (TDF) (97.92%-98.40%) and insoluble dietary fiber (IDF) (88.12%-92.90%), which resulted in the high swelling power, water-holding capacity (WHC) and oil-holding capacity (OHC). DFPS displayed significantly higher OHC (24.17 g/g) and cation-exchange capacity (CEC) (887.35 mequiv/kg) than DFDS (16.48 g/g for OHC and 265.46 mequiv/kg for CEC, respectively). However, DFDS exhibited significantly higher WHC (23.94 g/g) and swelling power (17.54 ml/g) in comparison to DIPS fiber (21.14 g/g for WHC and 9.81 ml/g for swelling power, respectively). The monosaccharide composition of DFDS consisted of arabinose, xylose, sorbose, mannose and galactose with the molecular ratio of 1.00:1.21:9.61:2.41:4.45. The monosaccharide molecular ratio of DIPS was 1.00:1.52:13.86:2.87:5.81. The WHC, SP and OHC of DFPS and DFDS were significantly higher than those of cellulose. P. odoratum might be a good food resource for dietary fiber. Different kinds of processing methods could be selected depending on the purpose of food products. (C) 2012 Elsevier Ltd. All rights reserved.
引用
收藏
页码:406 / 410
页数:5
相关论文
共 43 条
[1]   Resistant starch production from mango starch using a single-screw extruder [J].
Agustiniano-Osornio, JC ;
González-Soto, RA ;
Flores-Huicochea, E ;
Manrique-Quevedo, N ;
Sánchez-Hernández, L ;
Bello-Pérez, LA .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2005, 85 (12) :2105-2110
[2]   SPLITTING OF PECTIN CHAIN MOLECULES IN NEUTRAL SOLUTIONS [J].
ALBERSHEIM, P ;
NEUKOM, H ;
DEUEL, H .
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1960, 90 (01) :46-51
[3]   Identification of nonmeat ingredients for increasing fat holding capacity during heating of ground beef [J].
Anderson, ET ;
Berry, VW .
JOURNAL OF FOOD QUALITY, 2001, 24 (04) :291-299
[4]   Health benefits of dietary fiber [J].
Anderson, James W. ;
Baird, Pat ;
Davis, Richard H., Jr. ;
Ferreri, Stefanie ;
Knudtson, Mary ;
Koraym, Ashraf ;
Waters, Valerie ;
Williams, Christine L. .
NUTRITION REVIEWS, 2009, 67 (04) :188-205
[5]  
AOAC, 1991, ASS OFF AN CHEM TOT
[6]  
BJORCK I, 1984, CEREAL CHEM, V61, P174
[7]   The physiological roles of dietary fibre [J].
Brownlee, Iain A. .
FOOD HYDROCOLLOIDS, 2011, 25 (02) :238-250
[8]   INFLUENCE OF DIFFERENT TYPES OF THERMAL-TREATMENT ON THE CHEMICAL-COMPOSITION AND PHYSICAL-PROPERTIES OF WHEAT BRAN [J].
CAPREZ, A ;
ARRIGONI, E ;
AMADO, R ;
NEUKOM, H .
JOURNAL OF CEREAL SCIENCE, 1986, 4 (03) :233-239
[9]   Functional properties of protein concentrates from three Chinese indigenous legume seeds [J].
Chau, CF ;
Cheung, PCK ;
Wong, YS .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (07) :2500-2503
[10]   Comparison of the chemical composition and physicochemical properties of different fibers prepared from the peel of Citrus sinensis L. cv. Liucheng [J].
Chau, CF ;
Huang, YL .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (09) :2615-2618