Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin

卷:194

Ma, Meng-mei ; Mu, Tai-hua

Chinese Acad Agr Sci

关键词: Cumin;    Dietary fiber;    Extraction methods;    Particle size distribution;    Chemical composition;    Structural, physicochemical and functional properties;   

DOI  :  10.1016/j.foodchem.2015.07.095

学科分类：食品科学和技术

【 摘 要 】

This study evaluated the effects of alkali extraction, enzymatic hydrolysis, shear emulsifying assisted enzymatic hydrolysis, and particle size distribution on the chemical composition and the structural, physicochemical, and functional properties of deoiled cumin dietary fibers (AEDF, EHDF and SEDF). Compared to AEDF and EHDF, SEDF had the highest total dietary fiber, crystalline regions, water swelling capacity (6.79-7.98 ml/g), oil adsorption capacity (6.12-7.25%), alpha-amylase activity inhibition ratio (14.79-21.84%), glucose adsorption capacity (2.02-60.86%), and bile acid retardation index (16.34-50.08%). DFs sieved with mesh sizes >80 exhibited better physicochemical and functional properties than unsieved DFs. The physicochemical properties of sieved DFs improved with increasing sieve mesh sizes (40-120), but decreased with sieve mesh sizes >120, while the functional properties increased with increasing sieve mesh sizes. SEDF sieved with mesh sizes 100-150 can be used as functional ingredients due to its excellent physicochemical and functional properties. (C) 2015 Elsevier Ltd. All rights reserved.