Effects of extrusion on structural and physicochemical properties of soluble dietary fiber from nodes of lotus root

被引：112

作者：

Chen, Huanhuan ^{[1
]}

Zhao, Chunmei ^{[1
]}

Li, Jie ^{[1
,2
]}

Hussain, Shehzad ^{[1
]}

Yan, Shoulei ^{[1
,2
]}

Wang, Qingzhang ^{[1
,2
]}

机构：

[1] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China

[2] Aquat Vegetable Preservat & Proc Technol Eng Ctr, Wuhan 430070, Hubei, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2018年 / 93卷

关键词：

Extrusion; Nodes of lotus root; Soluble dietary fiber; Structure characterization; Hydration characteristics; RHEOLOGICAL PROPERTIES; FUNCTIONAL-PROPERTIES; PHYSICAL-PROPERTIES; SWEET-POTATO; POLYSACCHARIDES; STABILITY; QUALITY; OIL; L;

D O I：

10.1016/j.lwt.2018.03.004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Effects of extrusion on the structural and physicochemical properties of soluble dietary fiber (SDF) from nonextruded and extruded powders of lotus root nodes were investigated by scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FT-IR), gas chromatography (GC) and rheological analysis. Results showed that extrusion affected the microstructure and molecular size of the node powder and SDF powder, leading to degradation of cellulose and hemicellulose in the dietary fiber as well as changes in monosaccharide composition and sugar ratio. Extrusion also improved SDF hydration properties such as swelling capacity, waterholding capacity and emulsibility. The overall results indicate that the structural and physicochemical properties of the dietary fiber were enhanced by the extrusion treatment

引用

页码：204 / 211

页数：8

共 44 条

[1] Functional Properties and Characterization of Dietary Fiber from Mangifera pajang Kort. Fruit Pulp [J].

Al-Sheraji, Sadeq Hassan ;

Ismail, Amin ;

Manap, Mohd Yazid ;

Mustafa, Shuhaimi ;

Yusof, Rokiah Mohd ;

Hassan, Fouad Abdulrahman .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2011, 59 (08) :3980-3985

[2] Effect of high hydrostatic pressure and high dynamic pressure on stability and rheological properties of model oil-in-water emulsions [J].

Bigikocin, Erman ;

Mert, Behic ;

Alpas, Hami .

HIGH PRESSURE RESEARCH, 2011, 31 (03) :462-474

[3] Effects of Extrusion Process Variables on Extractable Ginsenosides in Wheat-Ginseng Extrudates [J].

Chang, Yoon H. ;

Ng, Perry K. W. .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2009, 57 (06) :2356-2362

[4] The effects of ingredients and water content on the rheological properties of batters and physical properties of crusts in fried foods [J].

Chen, Hui-Huang ;

Kang, Hong-Yi ;

Chen, Su-Der .

JOURNAL OF FOOD ENGINEERING, 2008, 88 (01) :45-54

[5] FT-IR and FT-Raman characterization of non-cellulosic polysaccharides fractions isolated from plant cell wall [J].

Chylinska, Monika ;

Szymanska-Chargot, Monika ;

Zdunek, Artur .

CARBOHYDRATE POLYMERS, 2016, 154 :48-54

[6] Dynamic rheological study of Sterculia striata and karaya polysaccharides in aqueous solution [J].

de Brito, ACF ;

Sierakowski, MR ;

Reicher, F ;

Feitosa, JPA ;

de Paula, RCM .

FOOD HYDROCOLLOIDS, 2005, 19 (05) :861-867

[7] Stability and rheology of foams containing microbial polysaccharide and particles of silica and bentonite clay [J].

Erasov, V. S. ;

Pletnev, M. Yu. ;

Pokidko, B. V. .

COLLOID JOURNAL, 2015, 77 (05) :614-621

[8] Antioxidant activity and dietary fibre in durum wheat bran by-products [J].

Esposito, F ;

Arlotti, G ;

Bonifati, AM ;

Napolitano, A ;

Vitale, D ;

Fogliano, V .

FOOD RESEARCH INTERNATIONAL, 2005, 38 (10) :1167-1173

[9]

Feria J. T., EFFECT WHEY PROTEIN

[10]

Gao Ang Gao Ang, 2016, Food Research and Development, V37, P97

← 1 2 3 4 5 →