Physicochemical and structural properties of dietary fiber from Rosa roxburghii pomace by steam explosion

被引：18
|
作者：
Zhai, Xinyu [1 ]
Ao, Huanping [2 ]
Liu, Wenhui [3 ]
Zheng, Jiaxin [1 ]
Li, Xingjie [1 ]
Ren, Difeng [1 ]
机构：
[1] Beijing Forestry Univ, Coll Biol Sci & Biotechnol, Beijing Key Lab Forest Food Proc & Safety, 35 Qinghua East Rd, Beijing 100083, Peoples R China
[2] Guizhou Hongcai Gather Agr Investment Co Ltd, Panzhou 561601, Guizhou, Peoples R China
[3] Beijing Huiyuan Beverage & Food Grp Co Ltd, Beijing 101399, Peoples R China
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2022年 / 59卷 / 06期
基金：
国家重点研发计划;
关键词：
Rosa roxburghii pomace; Dietary fiber; Steam explosion; Structural property; Physicochemical property; WATER-SOLUBLE POLYSACCHARIDES; RHEOLOGICAL PROPERTIES; FUNCTIONAL-PROPERTIES; ANTIOXIDANT; EXTRACTION;
D O I：
10.1007/s13197-021-05254-7
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Rosa roxburghii pomace was treated by steam explosion (SE) at 0.87 MPa for 97 s. After SE treatment, the Insoluble dietary fiber (IDF) content of Rosa roxburghii pomace decreased from 45.13 +/- 0.23 to 30.01 +/- 0.15%, and the soluble dietary fiber (SDF) content increased from 9.31 +/- 0.07 to 15.82 +/- 0.31%. The structure of IDF and SDF after SE showed that the original compact structures were destroyed, and the specific surface areas increased. Thermal analysis showed that the thermal stability of the modified SDF was improved. However, SE did not change the crystal structure and functional group composition of IDF and SDF. Physicochemical analysis indicated that IDF had better hydration capacity after SE treatment, and the oil-holding capacities of IDF and SDF were also significantly improved. SE is an effective method to improve the utilization of Rosa roxburghii pomace and a feasible method for modification of dietary fiber.
引用
收藏
页码：2381 / 2391
页数：11
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