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Enzymatic Modification of Potato Residue Fiber Improves Cholesterol and Sugar Absorption

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Abstract

Potato residue is rich in dietary fiber (DF) but low in soluble dietary fiber (SDF), and modification is required to generate high-quality DF. In this study, enzymatic modification was performed to produce high-quality DF. The composition, structure, and absorption characteristics of original potato residue dietary fiber (O-DF) was compared with potato residue DF modified using cellulase (C-DF), xylanase (X-DF), and cellulose-xylan complex enzyme (D-DF). The results showed that all products contained five monosaccharides, but the contents of each monosaccharide differed significantly (p < 0.05). Compared with O-DF, levels of cellulose and hemicellulose in C-DF, X-DF, and D-DF were reduced. The network structure of C-DF, X-DF, and D-DF was damaged, and these changes were most significant for D-DF. At pH 7, the cholesterol adsorption capacity of C-DF, X-DF, and D-DF was higher than that of O-DF. DF glucose absorption capacity in 50, 100, and 200 mmol/L glucose solution was ordered D-DF > X-DF > C-DF > O-DF. In conclusion, enzymatic modification with cellulase, xylanase, and cellulase–xylanase can improve SDF content in potato residue, providing a theoretical basis for the future application of modified potato residue DF in the food industry.

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Acknowledgements

This work was supported by the Scientific Research Project of Higher Education Institutions in Inner Mongolia Autonomous Region (NJZY17449), the Science and Technology Project of Inner Mongolia Autonomous Region (2020GG0064) and the Research on Key Technologies of Deep Processing of Main Agricultural Products such as Maize and Potatoes and High Value Development of By-products in Inner Mongolia Autonomous Region.

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Authors and Affiliations

  1. Department of Materials Engineering, Inner Mongolia Chemical Vocational College, Hohhot, 010010, Inner Mongolia, China

    Haifang Zhang, Chenxia Cao & Ri Na

  2. Food Science and Engineering College, Inner Mongolia Agricultural University, Hohhot, 010018, Inner Mongolia, China

    Yan Li & Yumei Han

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  1. Haifang Zhang
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  2. Yan Li
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  3. Chenxia Cao
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  4. Ri Na
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Contributions

Haifang Zhang conceived the study, designed experiments, and wrote the original manuscript; Yan Li and Ri Na performed experiments; Chenxia Cao analyzed the data; Han Yumei revised the manuscript. All authors discussed, edited, and approved the final manuscript.

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Correspondence to Yumei Han.

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Zhang, H., Li, Y., Cao, C. et al. Enzymatic Modification of Potato Residue Fiber Improves Cholesterol and Sugar Absorption. Am. J. Potato Res. 100, 305–313 (2023). https://doi.org/10.1007/s12230-023-09918-2

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