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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Abbreviations
- IDF:
-
Insoluble dietary fiber
- SDF:
-
Soluble dietary fiber
- EHHP:
-
Enzymatic hydrolysis and high hydrostatic pressure treatment method
- U-IDF:
-
Unmodified IDF
- EHHP-IDF:
-
The IDF modified by enzymatic hydrolysis and high hydrostatic pressure treatment
- HHP:
-
High hydrostatic pressure
- PS:
-
Mustard pickle powder
- OHC:
-
Oil-holding capacity
- WHC:
-
Water-holding capacity
- SC:
-
Swelling capacity
- GAC:
-
Glucose-adsorption capacity
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Acknowledgements
The authors are grateful to the fellow scientists Dr. Zhengwu Wang and others in the lab for their assistance and constant guidance with the manuscript.
Funding
This work was funded by the Ningbo Science and Technology Plan Project (Grant No: 202002N3084), and Natural Science Foundation of China (Grant No. 31972017).
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Y.Y. designed and coordinated the experiments. YY and ZJ carried out the experiments. Y.Y. wrote the manuscript. JL, JW and ZW participated in the design of the study and performed the statistical analysis. ZS and ZW conceived of the study, and participated in its design and coordination and helped to draft the manuscript. All authors read and approved the final manuscript.
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Yu, Y., Zhao, J., Liu, J. et al. Improving the function of pickle insoluble dietary fiber by coupling enzymatic hydrolysis with HHP treatment. J Food Sci Technol 59, 4634–4643 (2022). https://doi.org/10.1007/s13197-022-05542-w
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DOI: https://doi.org/10.1007/s13197-022-05542-w