التفاصيل البيبلوغرافية
| العنوان: |
Modification of tea residue dietary fiber by high-temperature cooking assisted enzymatic method: Structural, physicochemical and functional properties. |
| المؤلفون: |
Huang, Hairong1 (AUTHOR), Chen, Jiajun1 (AUTHOR), Chen, Yi1 (AUTHOR), Xie, Jianhua1 (AUTHOR), Liu, Shuai1 (AUTHOR), Sun, Nan2 (AUTHOR), Hu, Xiaobo1 (AUTHOR) hxbxq2005@163.com, Yu, Qiang1 (AUTHOR) yuqiang8612@163.com |
| المصدر: |
LWT - Food Science & Technology. Jun2021, Vol. 145, pN.PAG-N.PAG. 1p. |
| مصطلحات موضوعية: |
*DIETARY fiber, *AMYLASES, *RESPONSE surfaces (Statistics), *TEA, *FUNCTIONAL foods, *SODIUM cholate |
| مستخلص: |
The research aimed to assess the effects of high-temperature cooking assisted enzymatic method on the structural, physicochemical and functional properties of soluble dietary fiber (SDF) from tea residue (GM-SDF). Under the optimal extraction conditions obtained by response surface methodology, the GM-SDF yield was significantly higher than that of untreated tea residue (U-SDF). It could be found results showed that GM-SDF possessed more hydrophilic groups, higher crystallinity, as well as a looser and more complicated structure by FTIR, XRD and SEM analysis. Besides, the differences in monosaccharide composition and molecular weight between U-SDF and GM-SDF were observed. Additionally, physicochemical properties analysis showed that water holding capacity, oil holding capacity and water swelling capacity of GM-SDF increased by 73.1%, 57.2% and 81.8% than that of U-SDF, respectively. Moreover, compared with U-SDF, GM-SDF exhibited higher adsorption capacity of glucose, sodium cholate, cholesterol and capacity of delaying glucose diffusion and dialysis. Furthermore, the inhibitory effect of GM-SDF on α-amylase was similar to that of acarbose. To sum up, the study showed that high-temperature cooking assisted enzymatic method can effectively extract dietary fiber from tea residue and improve the physicochemical and functional properties, which possesses great potential for application in functional food. • The high-temperature cooking assisted enzymatic method was used to modify dietary fiber. • The yield of GM-SDF from tea residue was increased by four times after modification. • The crystallinity and thermal stability of SDF were increase after modification. • GM-SDF exhibited higher WHC, OHC and WSC than U-SDF. • GM-SDF showed better hypoglycemic and hypolipidemic effects in vitro than U-SDF. [ABSTRACT FROM AUTHOR] |
| قاعدة البيانات: |
Academic Search Index |
