Abstract
Synergistic effect of Viscozyme L with wet ball milling treatment on structural, physicochemical and functional aspects of insoluble dietary fiber (IDF) from ginseng residue were examined. SEM examination showed that IDF extracted by Viscozyme L in conjunction with wet ball milling (WBE-IDF) exhibited loose microstructural arrangement, and particle size of WBE-IDF was much smaller than that of IDF extracted by Viscozyme L (E-IDF) and along IDF (untreated). The FTIR spectra demonstrated the variations in the peak intensities in three modified ginseng IDFs. Besides, the highest thermal stability and viscosity was displayed by WBE-IDF among examined samples. In addition, WBE-IDF has higher water and oil holding, water swelling, nitrite ion absorption, bile acid absorption, and glucose absorption capacities as compared to that of E-IDF and IDF. Overall results revealed that the Viscozyme L combined with wet ball milling extraction may change ginseng IDF structure, and improve its physicochemical and functional qualities, thereby providing a theoretical basis for food industry to produce good ginseng IDF.
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