Chemical composition and functional characteristics of dietary fiber-rich powder obtained from core of maize straw

卷:227

Lv, Jin-Shun ; Liu, Xiao-yan ; Zhang, Xiao-pan ; Wang, Lin-shuang

Huaiyin Normal Univ

关键词: Chemical composition;    Functional characteristics;    Core of maize straw;    Surface texture;    Fibre-enriched food;   

DOI  :  10.1016/j.foodchem.2017.01.078

学科分类：食品科学和技术

【 摘 要 】

A novel dietary fiber (MsCDF) based core of maize straw (Core) was prepared by using high boiling solvent of sodium peroxide by high pressure pretreatment (HBSHP). The composition of MsCDF, and several physicochemical properties for MsCDF related to its nutritional quality were investigated. The results revealed that the MsCDF contains high contents total dietary fiber (TDF), soluble dietary fiber (SDF), insoluble dietary fiber (IDF) and two main monosaccharaides, xylose and glucose. Meanwhile, the studies of physicochemical properties of MsCDF indicated that MsCDF performed well water-holding capacity (WHC), oil-holding capacity (OHC), Swelling, solubility (SOL), Glucose dialysis retardation index (GDRI) and adsorption capacity on cholesterol. The results of this study serve as evidence that MsCDF can be used as a functional food additive, Core can be used as a crude material to produce MsCDF and the technology of HBSHP can be used to modify the physico-chemical properties of Core. (C) 2017 Elsevier Ltd. All rights reserved.