首页|Effect of chemical and enzymatic modifications on the structural and physicochemical properties of dietary fiber from purple turnip (Brassica rapa L.)
Effect of chemical and enzymatic modifications on the structural and physicochemical properties of dietary fiber from purple turnip (Brassica rapa L.)
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NSTL
Elsevier
Insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) were extracted from purple turnip (Brassica rapa L.). IDF was modified with alkaline hydrogen peroxide (AHP) or enzymatic hydrolysis (EH) to obtain modified IDF (A-IDF and E-IDF) and modified SDF (A-SDF and E-SDF). The composition and physicochemical properties of the samples were investigated using FT-IR, XRD, SEM, and DSC. Both modification methods improved the hydration properties, microrheological properties, and in vitro cholesterol adsorption capacities (CACs) of the samples. Specifically, AHP greatly improved the water retention capacity (WRC), water swelling property (WSC) and oil holding capacity (OHC) of the IDF. The effects of EH on the yield, WRC, OHC and CAC of the SDF were more significant than those of EH on IDF properties. Principal component analysis (PCA), clustering heatmap and correlation heatmap revealed that a significant negative correlation was found between OHC, CAC and particle size, and pectin content presented a positive correlation with crystallinity. In summary, EH was considered to be the ideal modification method to enhance the functional characteristics of dietary fiber from purple turnip, and E-SDF showed better application potential than A-SDF.
NSTL
Elsevier
