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

被引：0
作者：
Xinyu Zhai
Huanping Ao
Wenhui Liu
Jiaxin Zheng
Xingjie Li
Difeng Ren
机构：
[1] Beijing Forestry University,Beijing Key Laboratory of Forest Food Process and Safety, College of Biological Sciences and Biotechnology
[2] Guizhou Hongcai Gather Agriculture Investment Co.,undefined
[3] Ltd.,undefined
[4] Beijing Huiyuan Beverage and Food Group Co.,undefined
[5] Ltd.,undefined
来源：
Journal of Food Science and Technology | 2022年 / 59卷
关键词：
pomace; Dietary fiber; Steam explosion; Structural property; Physicochemical property;
D O I：
暂无
中图分类号：
学科分类号：
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.
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页码：2381 / 2391
页数：10
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