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Yu Y, Zhao J, Liu J, Wu J, Wang Z, Sun Z. Improving the function of pickle insoluble dietary fiber by coupling enzymatic hydrolysis with HHP treatment. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4634-4643. [PMID: 36276544 PMCID: PMC9579227 DOI: 10.1007/s13197-022-05542-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/01/2021] [Accepted: 12/13/2021] [Indexed: 06/16/2023]
Abstract
In order to improve the function of insoluble dietary fiber (IDF) extracted from pickle, the coupled enzymatic hydrolysis and high hydrostatic pressure treatment method (EHHP) was used to modify its structure. Compared with the unmodified IDF (U-IDF), analysis of the particle size dispersion, bulk density, surface structure monosaccharide composition, microstructure, thermodynamic properties showed that the modified IDF (EHHP-IDF) has a looser and more porous structure, reduced particle size, bulk density, crystal strength and thermal stability, and increased xylose and galactose content. Due to the special looser microstructure, EHHP-IDF has showed the notable capacity of absorption of oil, glucose, nitrite, cholesterol as well as Pb2+. Collectively, these results show that EHHP has good potential use as an ideal modification method to improve the function of IDF, and a novel functional ingredient of EHHP-IDF which could be used in future food processing was obtained in this study.
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Affiliation(s)
- Ying Yu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240 China
| | - Jingjing Zhao
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240 China
| | - Jianhua Liu
- School of materials and chemical engineering, Yibin University, Yibin, 644000 Sichuan China
| | - Jinhong Wu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240 China
| | - Zhengwu Wang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240 China
| | - Zhidong Sun
- Institute of Agricultural Processing Research, Ningbo Academy of Agricultural Science, Dehou Street #19, Yinzhou Destrict, Ningbo, 315040 China
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2
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Ge Q, Li H, Huang L, Li P, Xiao Z, Jin K. Structure, physicochemical and in vitro functional properties of insoluble dietary fiber from bamboo culm: A potential functional ingredient. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Qing Ge
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Key Laboratory of Chemical and Biological Processing Technology for Farm Products of Zhejiang Province, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology Hangzhou China
| | - Hang‐Qing Li
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Key Laboratory of Chemical and Biological Processing Technology for Farm Products of Zhejiang Province, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology Hangzhou China
| | - Lu‐cheng Huang
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Key Laboratory of Chemical and Biological Processing Technology for Farm Products of Zhejiang Province, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology Hangzhou China
| | - Peng Li
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Key Laboratory of Chemical and Biological Processing Technology for Farm Products of Zhejiang Province, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology Hangzhou China
| | - Zhu‐Qian Xiao
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Key Laboratory of Chemical and Biological Processing Technology for Farm Products of Zhejiang Province, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology Hangzhou China
| | - Kai‐Ning Jin
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Key Laboratory of Chemical and Biological Processing Technology for Farm Products of Zhejiang Province, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology Hangzhou China
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3
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Huang S, Wang N, Zhang Y, Zhang F, Zheng J. Physical, thermal and structural properties of rice starch as affected by the addition of bamboo shoot shell fibres. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14700] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Shan Huang
- College of Food Science Southwest University Chongqing400715China
- National Demonstration Center for Experimental Food Science and Technology Education (Southwest University) Chongqing400715China
| | - Nan Wang
- College of Food Science Southwest University Chongqing400715China
- National Demonstration Center for Experimental Food Science and Technology Education (Southwest University) Chongqing400715China
| | - Yue Zhang
- College of Food Science Southwest University Chongqing400715China
- National Demonstration Center for Experimental Food Science and Technology Education (Southwest University) Chongqing400715China
| | - Fusheng Zhang
- College of Food Science Southwest University Chongqing400715China
- National Demonstration Center for Experimental Food Science and Technology Education (Southwest University) Chongqing400715China
| | - Jiong Zheng
- College of Food Science Southwest University Chongqing400715China
- National Demonstration Center for Experimental Food Science and Technology Education (Southwest University) Chongqing400715China
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4
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Zhang J, Wang J, Wang G, Wang C, Huang R. Extraction and characterization of phenolic compounds and dietary fibres from banana peel. ACTA ALIMENTARIA 2019. [DOI: 10.1556/066.2019.48.4.14] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- J.W. Zhang
- College of Life Science, South China Normal University, Guangzhou 510631. PR China
- Guangdong Provincial Engineering Technology Research Center for Drug and Food Biological Resources Processing and Comprehensive Utilization, Guangzhou 510631. PR China
| | - J.H. Wang
- College of Life Science, South China Normal University, Guangzhou 510631. PR China
- Guangdong Provincial Engineering Technology Research Center for Drug and Food Biological Resources Processing and Comprehensive Utilization, Guangzhou 510631. PR China
| | - G.H. Wang
- College of Life Science, South China Normal University, Guangzhou 510631. PR China
- Guangdong Provincial Engineering Technology Research Center for Drug and Food Biological Resources Processing and Comprehensive Utilization, Guangzhou 510631. PR China
| | - C.C. Wang
- College of Life Science, South China Normal University, Guangzhou 510631. PR China
- Guangdong Provincial Engineering Technology Research Center for Drug and Food Biological Resources Processing and Comprehensive Utilization, Guangzhou 510631. PR China
| | - R.Q. Huang
- College of Life Science, South China Normal University, Guangzhou 510631. PR China
- Guangdong Provincial Engineering Technology Research Center for Drug and Food Biological Resources Processing and Comprehensive Utilization, Guangzhou 510631. PR China
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Wang Q, Liang J, Liu H. In vitro effects of four polysaccharides containing β-D-Glup on intestinal function. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1628778] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Qin Wang
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Jiaxi Liang
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Huifan Liu
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China
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Khorasani AC, Shojaosadati SA. Intestinal adsorption of glucose, cholesterol and bile salt by simultaneous incorporation of edible microbiosorbent and intestinal bacteria. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2019. [DOI: 10.1016/j.bcab.2019.101119] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Xie F, Zhang W, Lan X, Gong S, Wu J, Wang Z. Physicochemical properties and structural characteristics of soluble dietary fibers from yellow and purple fleshed potatoes by-product. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1387557] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Fan Xie
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Wei Zhang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Xiaohong Lan
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Shengxiang Gong
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Jinhong Wu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Zhengwu Wang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
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Xie F, Zhang W, Lan X, Gong S, Wu J, Zhang S, Wang Z. Insoluble dietary fibers from yellow- and purple-fleshed potatoes by-products and their physicochemical properties and structural characteristics: A comparative study. STARCH-STARKE 2017. [DOI: 10.1002/star.201700104] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Fan Xie
- Department of Food Science and Technology; School of Agriculture and Biology; Shanghai Jiao Tong University; Shanghai P.R. China
| | - Wei Zhang
- Department of Food Science and Technology; School of Agriculture and Biology; Shanghai Jiao Tong University; Shanghai P.R. China
| | - Xiaohong Lan
- Department of Food Science and Technology; School of Agriculture and Biology; Shanghai Jiao Tong University; Shanghai P.R. China
| | - Shengxiang Gong
- Department of Food Science and Technology; School of Agriculture and Biology; Shanghai Jiao Tong University; Shanghai P.R. China
| | - Jinhong Wu
- Department of Food Science and Technology; School of Agriculture and Biology; Shanghai Jiao Tong University; Shanghai P.R. China
| | - Shixian Zhang
- Chemical Engineering Department; Zunyi Normal College; Zunyi Guizhou P.R. China
| | - Zhengwu Wang
- Department of Food Science and Technology; School of Agriculture and Biology; Shanghai Jiao Tong University; Shanghai P.R. China
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