scholarly journals Hydrogen peroxide modification affects the structure and physicochemical properties of dietary fibers from white turnip (Brassica Rapa L.)

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Qi Gao ◽  
Xue-jie Zhou ◽  
Rui Ma ◽  
Han Lin ◽  
Jia-le Wu ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Brassica Rapa ◽  
Structural Changes ◽  
Pearson Correlation ◽  
Hydroxyl Groups ◽  
Dietary Fibers ◽  
Scanning Calorimetry ◽  
Structural And Functional Properties

AbstractTurnip (Brassica rapa L.) is widely consumed as a vegetable and traditional Chinese medicine with high dietary fiber content. Soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were obtained from white turnips, and the IDF was modified with alkaline hydrogen peroxide to obtain modified IDF (MIDF) and modified SDF (MSDF). The compositional, structural, and functional properties of the four samples were investigated. After modification, the modified dietary fibers (MDFs) showed smaller particle sizes and lower contents of pectin and polyphenol than those of unmodified dietary fibers (DFs) The results of scanning electron microscopy (SEM), Fourier transformed infrared (FT-IR) spectroscopy, X-ray diffraction (XRD) and differential scanning calorimetry (DSC) showed that compared to the DFs, the MDFs were smaller and had more exposed hydroxyl groups. Analysis of the microrheological behaviors showed that the MDFs had higher viscosity than that of the DFs, with a looser structure for the MSDF and a stable structure for the MIDF. Therefore, due to structural changes, the physical and functional properties of the MDFs were improved compared to those of the unmodified DFs. Pearson correlation analysis showed that the particle size was positively correlated with the pectin content. The water holding capacity (WHC), oil adsorption capacity (OAC) and water swelling capacity (WSC) showed positive correlations with each other. This work indicated that white turnip could be a potential new source of DFs, which presented desirable functional properties after modification.

scholarly journals EFFECTS OF DIETARY FIBER ON HUMAN HEALTH: A REVIEW

2020 ◽  
Vol 20 (1) ◽  
pp. 106-113 ◽  
Author(s):  
S Merenkova ◽  
O Zinina ◽  
M Stuart ◽  
E Okuskhanova ◽  
N Androsova
Keyword(s):  
Human Health ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Physiological Effect ◽  
Review Literature ◽  
Physiological Effects ◽  
Dietary Fibers ◽  
Consensus Definition ◽  
Nutrition Research ◽  
Structural And Functional Properties

The aim of this article is to review literature data on the terminology, classification and physiological effects of dietary fibers. Results. The scientific studies on the terminology, classification and characteristics of various types of dietary fiber are presented, the sources of dietary fiber and their positive physiological effects are described. Nowadays no consensus definition has been given to the concept of dietary fibers. The authors point to dietary fibers being related to chemical compounds defined by structure, or functional properties, and/or a combination of both structural and functional properties. The authors noted one commonality in these definitions: each mentioned positive physiological effects. The modern classification system for dietary fibers is wide and diverse and can be based on origin, structure of polymers, solubility, ion exchange, sorption or physiological effect. Many studies have shown that dietary fibers can promote human health and help prevent specific chronic diseases that increase mortality and reduce life expectancy. Numerous healthful effects of the dietary fibers have been documented. These include curative and preventive effects for diseases such as obesity, certain types of cancers, cardiovascular diseases, diabetes, and constipation. Conclusion. Fibers are considered before other nutrients to ensure a healthy nutrition. Research continues to contribute new data on the effect of dietary fiber on the human body.

Structural and Functional Properties of Slowly Digestible Starch from Chinese Chestnut

2018 ◽  
Vol 14 (3) ◽  
Author(s):  
Xiaoyu Wen ◽  
Yuan Zhao ◽  
Joe M. Regenstein ◽  
Fengjun Wang
Keyword(s):  
Functional Properties ◽  
Profile Analysis ◽  
Hydrolysis Rate ◽  
Modified Starch ◽  
Scanning Calorimetry ◽  
Structural And Functional Properties ◽  
Modified Starches ◽  
Chestnut Starch ◽  
Slowly Digestible Starch

Abstract The structural and functional properties of slowly digestible starch (SDS) modified using pullulanase and prepared from chestnut starch were studied. The modified chestnut starches had 41.9 % SDS, which was higher than native chestnut starches (6.51 %) and cooked chestnut starches (18.6 %). The hydrolysis rate of the modified starches was 74.1 %. Scanning electron microscopy showed that the modified starch granules had a large surface area with signs of cracks and dents, and the cross-sections showed hollow internal structures. X-ray diffraction indicated that the crystallisation of the starch changed from the Cb-type to the V-type, although it retained a few C-type characteristics. Compared with native chestnut starch, the modified starches have a higher gelatinisation temperature using differential scanning calorimetry; and the texture profile analysis hardness, chewiness, cohesiveness, and gumminess of modified starch gels decreased significantly, while adhesiveness increased. When debranched using pullulanase there was a decreased solubility, swelling power, and freeze-thaw stability of the modified starches. These findings suggest that pullulanase modification changed the in vitro digestibility and crystalline structure of the modified starches.

Investigation on Modified Humic Substances Based Binders for Iron Ore Agglomeration

2011 ◽  
Vol 134 (1) ◽  
Author(s):  
Guihong Han ◽  
Tao Jiang ◽  
Guanghui Li ◽  
Yanfang Huang ◽  
Yuanbo Zhang
Keyword(s):  
Chemical Analysis ◽  
Humic Substances ◽  
Optical Density ◽  
Iron Ore ◽  
Structural Changes ◽  
Density Ratio ◽  
Hydroxyl Groups ◽  
Scanning Calorimetry ◽  
Optical Density Ratio

Characterization of modified humic substances based binders for iron ore agglomeration was examined by chemical analysis, optical density, Fourier transform infrared spectrum (FTIR), and thermogravimetry and differential scanning calorimetry (TG–DSC). Chemical analysis displays the proportion of fulvic acid (FA) to humic acid (HA) in the binder is 1:10. Compared with the HA, the FA possesses more functional groups. Meantime, optical density ratio analysis shows that the molecular weight and aromatization degree of the FA are smaller than those of the HA. FTIR spectra further confirm aromatic and aliphatic fractions are associated with various types of oxygen-rich groups including carboxyl and hydroxyl groups. TG–DSC and chemical analysis indicate structural changes of the binder including thermal decomposition, dehydroxylation and/or decarboxylation are caused during heating. The structural characterization of the binder ensures its good performance in the field of iron ore agglomeration.

Effects of thermal processing on the structural and functional properties of soluble dietary fiber from whole grain oats

2018 ◽  
Vol 25 (4) ◽  
pp. 282-294 ◽  
Author(s):  
Ji-Lin Dong ◽  
Mei Yang ◽  
Rui-Ling Shen ◽  
Ya-Fei Zhai ◽  
Xiao Yu ◽  
...  
Keyword(s):  
High Pressure ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Thermal Processing ◽  
Process Efficiency ◽  
Whole Grain ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Processing Methods ◽  
Structural And Functional Properties

Normal pressure steaming, high pressure steaming, microwave, and frying are widely used to deactivate enzyme in the oats, but these thermal processing methods may affect the structural and functional properties of soluble dietary fiber, which contribute greatly to the health benefits of oat foods. The objective of this study was to evaluate the effects of four different thermal processing methods on the structural and functional properties of soluble dietary fiber from whole grain oats. The results showed that the thermal processing resulted in changes on nutritional components of whole grain oats. Especially dietary fiber components, the total dietary fiber, insoluble dietary fiber, and soluble dietary fiber content of heat-treated oats were significantly increased ( p < 0.05). Moreover, thermal processing can not only result in an increase in molecular weight and particle size, but also cause molecular aggregation and different functional properties of soluble dietary fiber. High pressure steaming-treated oat soluble dietary fiber displayed significantly higher swelling and emulsifying ( p < 0.05), but microwave-treated oat soluble dietary fiber exhibited the highest glucose, cholesterol, and sodium cholate adsorption capacities. These results might provide basic information to help to better understand the functionality of oat soluble dietary fiber and improve the process efficiency of oat foods with high nutritional qualities.

scholarly journals Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 737 ◽  
Author(s):  
Fatma Bouaziz ◽  
Amal Ben Abdeddayem ◽  
Mohamed Koubaa ◽  
Raoudha Ellouz Ghorbel ◽  
Semia Ellouz Chaabouni
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Sensory Analysis ◽  
Water Soluble ◽  
Wheat Bread ◽  
Dietary Fibers ◽  
Bread Making ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Date Seed

The aim of this work was to investigate the effect of date seed water-soluble polysaccharides (DSP) and hemicellulose (DSH) as dietary fiber sources in enhancing the wheat bread’s quality. DSP and DSH were extracted from the three date seed varieties Deglet Nour, Ghars Souf, and Allig. The extraction yields ranged from 3.8% to 6.14% and from 13.29% to 18.8%, for DSP and DSH, respectively. DSP and DSH showed interesting functional properties and were incorporated at 0.5% and 0.75% (w/w) in wheat flour with low bread-making quality (FLBM). The results showed that the addition of 0.75% DSH significantly improved the alveograph profile of the dough, and in a more efficient way than that of DSP. Furthermore, bread evaluation revealed that the addition of DSH considerably improved the volume (by 24.22%) and the texture profile of bread (decrease of the hardness and chewiness by 41.54% and 33.81%, respectively), compared to control bread (prepared with FLBM). A sensory analysis showed that the better overall acceptability was found for bread supplemented with DSH. Results in this work demonstrate that hemicellulose fraction extracted from date seeds (DSH) and added with a level of 0.75% to FLBM represents the component that improved bread quality the best.

Structural and Functional Properties of Heat-processed Soybean Flour: Effect of Proteolytic Modification

2009 ◽  
Vol 15 (5) ◽  
pp. 453-463 ◽  
Author(s):  
C. Radha ◽  
V. Prakash
Keyword(s):  
Functional Properties ◽  
Structural Changes ◽  
Chemical Properties ◽  
Surface Hydrophobicity ◽  
Soy Flour ◽  
Heat Processing ◽  
Enzymatic Modification ◽  
Defatted Soy Flour ◽  
Physico Chemical ◽  
Structural And Functional Properties

Heat processing of soybeans alters its structural behavior, solubility, and in turn the functional properties. Heat-processed soy flour was prepared by autoclaving the defatted soy flour at 121 °C at 15 psi. The effect of enzymatic modification on the structural changes and functional properties of heat-processed soy flour was investigated. The combination of heat processing and enzymatic modification was carried out in two ways: (1) enzymatic modification followed by autoclaving and (2) autoclaving followed by enzymatic modification. Defatted soy flour (control), autoclaved soy flour, enzyme-modified flour, enzyme-modified and then autoclaved flour, autoclaved and then enzyme-modified flour were analyzed for physico-chemical and functional properties. Molecular weight profile of the protein was altered depending on the nature of treatments. Structural studies showed that enzymatic modification gave a porous type morphology to the particles. Enzymatic modification of autoclaved soy flour increased its surface hydrophobicity to 3136±400 units from 600±100 units of autoclaved soy flour. The results indicated that enzymatic modification of autoclaved soy flour increased its acid solubility (pH 4—4.5) from 17% to 56% over a control value of 24%. The foaming capacity of the enzyme-modified and then autoclaved soy flour was 80% while that of the autoclaved and then enzyme-modified flour was 42%. The soy flour that was autoclaved and then enzyme modified showed better emulsifying properties (174 mL oil/g flour) than the flour that was enzyme-modified and then autoclaved. The modified soy flour based on its functional and physico-chemical properties should find application in many food systems.

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