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Physicochemical and Bioactive Properties of Soluble Dietary Fibers from Blasting Extrusion Processing (BEP)-Extruded Carrot Residues

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Abstract

A 50 % increase in the content of water-soluble dietary fibers from carrot residues (CRSDF) was obtained by a novel blasting extrusion processing (BEP) with improved water holding capacity and oil retention capacity. A neutral polysaccharide (CRSDF-2) was successfully separated by a DEAE-52-cellulose column chromatography system. The results of high-performance liquid chromatography (HPLC) and gas chromatography (GC) showed that CRSDF-2 contained four sorts of monosaccharides: arabinose, xylose, glucose, and galactose with a molar ratio of 0.58:1.50:1.0:2.02. The average molecular weight of CRSDF-2 was estimated to be approximately 5.98 × 104 Da. Moreover, it was illustrated that CRSDF displayed a high cation-exchange capacity and a high adsorption capacity for Pb cation. Furthermore, CRSDF was capable of binding sodium deoxycholate sodium cholate, sodium deoxycholate, and sodium taurocholate. CRSDF could be potentially used as a promising ingredient in functional food and pharmaceutical industries.

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Acknowledgments

This research was kindly supported by the Projects of Tianjin Science and Technology Support Program (Number: 13ZXNZNC08500).

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Authors and Affiliations

  1. Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China

    Ang Gao, Xiaoguang Yan, Xingyang Xu & Ye Chen

  2. Department of Biosystems Engineering and Soil Science, University of Tennessee, 2506 E.J. Chapman Drive, Knoxville, TN, 37996-4531, USA

    Ran Ye

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  1. Ang Gao
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  2. Xiaoguang Yan
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  4. Ran Ye
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  5. Ye Chen
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Correspondence to Ran Ye or Ye Chen.

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Gao, A., Yan, X., Xu, X. et al. Physicochemical and Bioactive Properties of Soluble Dietary Fibers from Blasting Extrusion Processing (BEP)-Extruded Carrot Residues. Food Bioprocess Technol 8, 2036–2046 (2015). https://doi.org/10.1007/s11947-015-1557-1

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  • DOI: https://doi.org/10.1007/s11947-015-1557-1

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