Plant Foods for Human Nutrition

, Volume 60, Issue 1, pp 17–23 | Cite as

Easy Preparation of Dietary Fiber with the High Water-Holding Capacity from Food Sources

  • Eiji Yamazaki
  • Kazumi Murakami
  • Osamu KuritaEmail author


Dietary fibers were prepared as alkali- and acid-insoluble fractions with chemical phosphorylation from Tossa jute (Corchorus olitorius), defatted soybean (Glycine max), and Shiitake (Lentinula edodes). The dietary fiber fractions treated with alkaline solution containing sodium metaphosphate had the lower protein content and higher total dietary fiber content than those of the preparations without phosphorylation. Alkaline extraction followed by phosphorylation led to a 1.5-fold increase in the water holding capacity of dietary fiber compared with no phosphorylation, whereas the binding capacity to bile acids of dietary fiber was almost the same. The alkali- and acid-insoluble extraction with phosphorylation provided an efficient preparation of water-insoluble dietary fiber with high-water holding capacity from various food sources.

Key words

Dietary fiber Phosphorylation Protein content Water-holding capacity 


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Copyright information

© Springer Science + Business Media, Inc. 2005

Authors and Affiliations

  1. 1.Industrial Research DivisionMie Prefectural Science and Technology Promotion CenterTsuJapan

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