Properties Of Soluble Dietary Fiber Research Articles

Characterization of physicochemical and functional properties of soluble dietary fiber from separate and co-fermented okara by Lactic acid bacteria and Kluyveromyces marxianus C21

The soluble dietary fiber (SDF) was made from separate and co-fermented okara utilizing Lactic acid bacteria (LAB) and Kluyveromyces marxianus C21, and the physicochemical and functional properties of SDF were assessed both before and after modification. The results showed that compared with non-fermented okara, the content of SDF from separate and co-fermented okara utilizing LAB and K. marxianus C21 increased by 16.9%, 19.5%, and 21.6%, respectively. Scanning electron microscopy studies showed that compared to separate and non-fermented okara, co-fermented okara SDF had the most excellent porous surface, the loosest structure, and a greater specific surface area. The ratios of the components of monosaccharides have altered. Additionally, the fermented okara SDFs had reduced particle sizes and spectral patterns similar to those of the non-fermented okara according to particle size distribution and Fourier transform infrared spectroscopy. In addition, co-fermented okara SDF showed increased oil-holding (8.66 g/g), water-swelling (10.33 mL/g), and water-holding (12.87 g/g) capabilities. Additionally, okara SDF's antioxidant, in vitro hypoglycemic, and hypolipidemic properties were all successfully increased by all fermentation treatment groups. In summary, the study's fermented okara SDF offers a high reference value for okara's future use and exploitation, making it a viable functional ingredient.

Characterization of the Structure and Physicochemical Properties of Soluble Dietary Fiber from Peanut Shells Prepared by Pulsed Electric Fields with Three-Phase Partitioning.

This study evaluated the impact of pulsed electric fields (PEFs) combined with three-phase partitioning (TPP) extraction methods on the physicochemical properties, functional properties, and structural characterization of the soluble dietary fiber (SDF) derived from peanut shells (PS). The findings of this study indicated that the application of a PEF-TPP treatment leads to a notable improvement in both the extraction yield and purity of SDF. Consequently, the PEF-TPP treatment resulted in the formation of more intricate and permeable structures, a decrease in molecular weight, and an increase in thermal stability compared to SDFs without TPP treatment. An analysis revealed that the PEF-TPP method resulted in an increase in the levels of arabinose and galacturonic acid, leading to enhanced antioxidant capacities. Specifically, the IC50 values were lower in SDFs which underwent PEF-TPP (4.42 for DPPH and 5.07 mg/mL for ABTS) compared to those precipitated with 40% alcohol (5.54 mg/mL for DPPH, 5.56 mg/mL for ABTS) and PEF75 (6.60 mg/mL for DPPH, 7.61 mg/mL for ABTS), respectively. Notably, the SDFs which underwent PEF-TPP demonstrated the highest water- and oil-holding capacity, swelling capacity, emulsifying activity, emulsion stability, glucose adsorption, pancreatic lipase inhibition, cholesterol adsorption, nitric ion adsorption capacity, and the least gelation concentration. Based on the synthesis scores obtained through PCA (0.536 > -0.030 > -0.33), which indicated that SDFs which underwent PEF-TPP exhibited the highest level of quality, the findings indicate that PEF-TPP exhibits potential and promise as a method for preparing SDFs.

Protective effect of cellulose and soluble dietary fiber from Saccharina japonica by-products on regulating inflammatory responses, gut microbiota, and SCFAs production in colitis mice

This study aimed to investigate the physicochemical properties of soluble dietary fiber (SDF) and cellulose enriched in Saccharina japonica by-products and to evaluate their anti-colitis effects. The water-holding capacity (WHC), swelling capacity (SC), cation exchange capacity (CEC), and antioxidant properties of SDF were superior to cellulose. The ΔH of SDF and cellulose was 340.73 J/g and 134.56 J/g, and the average particle size of them was 43.858 μm and 97.350 μm. The viscosity of SDF was positively correlated with the content. SEM revealed that the microstructure of SDF was porous, whereas cellulose was folded. SDF contained seven monosaccharides such as mannuronic acid and mannose, while cellulose had a single glucose composition. It was also shown that both SDF and cellulose reversed the pathological process of colitis by inhibiting weight loss, preventing colon injury, balancing oxidative stress, and regulating the level of inflammation, with the optimal dose being 1.5 g/kg. The difference was that SDF inhibited the expression of NF-кB and TNF-α, while cellulose up-regulated the expression of PPAR-γ and IL-10. Additionally, SDF could more positively control the expression of ZO-1, whereas cellulose was superior in improving the expression of Occludin. Interestingly, SDF could restore the structure of norank_f_Muribaculaceae and Lachnospiraceae_NK4A136_group to ameliorate ulcerative colitis (UC), whereas cellulose mainly regulated the abundance of norank_f_Muribaculaceae, Faecalibaculum, Bacteroides and unclassified_f__Lachnospiraceae. The production of short-chain fatty acids (SCFAs) was also found to be restored by SDF and cellulose. Overall, SDF and cellulose can be considered important dietary components for treating and preventing UC.

Mixed fermentation of navel orange peel by Trichoderma viride and Aspergillus niger: Effects on the structural and functional properties of soluble dietary fiber

Navel orange peel is a potential source of soluble dietary fiber. In order to make full use of this resource and improve its physiological activities, the effects of single and mixed strains fermentation modifications were compared in this study. The structural, physicochemical, and functional properties of soluble dietary fiber fermented by Trichoderma viride and/or Aspergillus niger were investigated. The results showed that mixed fermentation resulted in significantly higher activity of complex cellulase than single fermentation. On the second day, when T. viride and A. niger were inoculated at a ratio of 3:1, the activities of carboxymethyl cellulase, β-glucosidase, and filter paper lyase were 1.54, 1.61, and 1.30 times those of single fermentation. Mixed fermentation increased the yield of soluble dietary fiber from 6.63% to 15.73%. Scanning electron microscopy and Fourier transform infrared spectroscopic analyses suggested that soluble dietary fiber produced by mixed fermentation had smaller particle size, lower crystallinity, and more disrupted structure. Moreover, the functional properties of soluble dietary fiber were remarkably improved. After mixed fermentation, the glucose and cholesterol adsorption amounts, and α-amylase inhibition activity increased by 1.51, 1.63, and 1.76 times, respectively. In summary, mixed fermentation was an efficient and environmentally friendly modification method. Modified SDF can be utilized in the food processing industry, expanding the range of by-product applications.

The effects of high-pressure, enzymatic, and high-pressure-assisted enzymatic treatment on the properties of soluble dietary fibers and their use in jelly prepared with grape waste extract.

This study aimed to investigate the physicochemical attributes of soluble dietary fibers (SDFs) of grape, which were isolated after enzymatic (using cellulase [0.1MPa/60°C/30min]), high-pressure (HP) (100MPa/60°C/30min), or HP-assisted enzymatic treatment (using cellulase [100MPa/60°C/30min]), then to evaluate textural properties, color, and microbiological load of jelly prepared using grape waste extract and either pectin or SDF types. HP-assisted enzymatic treatment increased glucose adsorption capacity by more than 50%, and the water-holding capacity of SDF more than twofold as compared to the levels measured in untreated-SDF. After treatments, glucose and galactose contents decreased, whereas fructose, mannose, xylose, arabinose, and rhamnose ratios increased. The arabinose ratio increased more than twice by the effect of HP, whereas the xylose content increased almost fivefold with HP-assisted enzymatic treatment. For the textural properties of jelly, HP-assisted enzymatic treated-SDF provided almost double values in gel strength and adhesiveness than those contributed by untreated-SDF. It was followed by HP-treated SDF jelly. The results showed that HP-assisted enzymatic treatment developed more similar outcomes with enzymatic treatment, rather than HP treatment alone. HP-assisted enzymatic hydrolysis is recommended for treating SDF for use in jelly due to its synergistic effect. PRACTICAL APPLICATION: High-pressure-assisted cellulase treatment provided the best properties to SDF for jelly. In combined treatment, impacts of cellulase treatment were more prominent than HP effects. Therefore, the use of HP assistance for enzymatic hydrolysis shortens the processing time. Moreover, the technological and functional properties (water holding, glucose adsorption capacity, and monosaccharide composition) of the combined treated-fiber can improve. In addition, the color and textural properties of the jelly prepared with this treated-fiber can be enhanced. In this way, it may be possible to obtain a good thickening agent. This material can also be an alternative to pectin.

Development of soluble dietary fiber incorporated black pea protein slice: Physicochemical, textural, and rheological properties

Soluble dietary fiber is an important constituent that inherits putative health attributes. Similarly, protein is an essential macronutrient also known to modulate essential physiological functions in the body. Consequently, there has been a persistent question about the utilization of soluble dietary fiber in food formulation generating avenues for functional foods. Thereby, the present study attempted to determine the physicochemical, textural, and rheological properties of soluble dietary fiber (0.5–2.0 %) incorporated in black pea protein slices. Black pea (Pisum sativum ssp. arvense), an efficacious crop of the Himalayan region, of India, contains a high amount of protein. Results revealed an increasing trend in proximate composition after incorporating soluble dietary fiber with the maximum amount of protein ranging from 13.21 %–15.74 %. On the contrary, textural attributes as hardness and resilience exhibited a decreasing trend with increased incorporation of soluble dietary fiber. Similarly, the techno-functional and rheological properties also improved with increased incorporation of soluble dietary fiber. The black pea protein slice with soluble dietary fiber incorporation exhibited enhanced overall acceptability compared to control whereas the color values showed scant darkness. Therefore, the present study emphasizes on utilization of soluble dietary fiber to form value-added functional food ingredients.

Effects of steam explosion on physicochemical, functional and structural properties of soluble dietary fiber from pomelo peel

Abstract The effects of steam explosion (SE) on the physicochemical, functional and structural characteristics of soluble dietary fiber (SDF) extracted from pomelo peel were evaluated. At the treatment condition of 0.9 MPa,120 s, the extraction yield of SDF increased by 156.7 %, and the water holding capacity, oil holding capacity, and swelling capacity increased by 36.6 %, 42.7 %, and 21.4 %, respectively. Additionally, in vitro hypoglycemic capacity, cation exchange capacity, nitrite ion adsorption capacity, and antioxidant capacity were all improved. It was observed that a large number of cracks in the SDF, and the structure of SDF became loose and porous and specific surface area of SDF increased to 1.41 times. In addition, the results from differential scanning calorimetry indicated that SDF treated with SE had better thermal stability, and the degradation temperature increased from 311.93 °C to 316.28 °C. So, SE could be used as an effective method for modifying dietary fiber.

Effects of extraction methods on the structure and functional properties of soluble dietary fiber from blue honeysuckle (Lonicera caerulea L.) berry

The work within this study aimed to investigate and compare the effects of compound enzyme extraction (CE), ultrasonic chemical extraction (UC) and combined fermentation extraction (CF) on the physicochemical properties, microstructure, and functional properties of soluble dietary fiber (SDF) extracted from blue honeysuckle berries. The results showed that CE-SDF had higher crystallinity (32.41%). UC-SDF had the highest yield (13.32 ± 0.80 g/100 g). CF-SDF had the maximum inhibition of α-amylase (50.82 ± 0.76%) and α-glucosidase (54.87 ± 1.25%). The in vitro hypoglycemic activity of the three SDFs was observed in the order of CF > CE > UC. Meanwhile, the purity of SDF had a strong positive correlation with its antioxidant and in vitro hypoglycemic capacities. The crystallinity of SDF was found to be positively correlated with its molecular weight and thermal properties. Additionally, the sugar composition of SDF was found to be an important factor affecting its biological activity.

Effects of cellulose-degrading fungus Penicillium griseofulvum on the structure characteristics and adsorption properties of soluble dietary fiber from Citrus aurantium L

Citrus aurantium L. (CAL) was a potential low-cost source of soluble dietary fiber (SDF). To make full use of this resource, a considerable efficiency cellulose degrading strain (Penicillium griseofulvum) was screened from soil humus and used in the modification of CAL-SDF. After fermentation by Penicillium griseofulvum, the structure characteristics and adsorption properties of CAL-SDF were improved. Under the optimum fermentation conditions, the yield of SDF enlarged from 5.47% to 20.0%. Scanning electron microscope (SEM) and Fourier infrared spectroscopy (FTIR) analysis showed that the microstructure became loose and porous after fermentation, unfermented SDF (U-SDF) and fermented SDF (F-SDF) had characteristic intake peaks of polysaccharide. The results of X-ray diffraction (XRD) and thermogravimetric analysis (TGA) showed that the crystallization degree (from 16.50% to 23.15%) of SDF was improved by fermentation, which increased the thermal stability of SDF. The monosaccharide composition and average molecular weight (Mw) results showed that fermentation altered the monosaccharide percentage of SDF as well as significantly reduced the molecular weight (from 576,914 to 112,977 Da). Together, these alterations reduced the water holding capacity (from 11.31 to 1.31 g/g) and oil holding capacity (from 14.24 to 12.86 g/g) of SDF, but significant (P < 0.05) increased water solubility (from 89.35% to 92.09%), the glucose dialysis retardation index (GDRI), cholesterol adsorption capacity (CAC) and nitrite adsorption capacity (NIAC). In summary, Penicillium griseofulvum could be used as a potential strain for the modification of the CAL-SDF. Moreover, F-SDF may be used as a functional food component, which will increase CAL's value proposition.

Characterization of soluble dietary fiber from citrus peels (Citrus unshiu), and its antioxidant capacity and beneficial regulating effect on gut microbiota

This study aimed to evaluate the physicochemical, structural and functional properties of soluble dietary fiber extracted from citrus peels (Citrus unshiu) by ultrasound-assisted alkaline extraction. Unpurified soluble dietary fiber (CSDF) was compared with purified soluble dietary fiber (PSDF) in terms of composition, molecular weight, physicochemical properties, antioxidant activity, and intestinal regulatory capacity. Results showed that the molecular weight of soluble dietary fiber was >15 kDa, which showed good shear thinning characteristics and belonged to non-Newtonian fluid. The soluble dietary fiber showed good thermal stability under 200 °C. The contents of total sugar, arabinose and sulfate in PSDF were higher than those in CSDF. At the same concentration, PSDF showed stronger free radical scavenging ability. In fermentation model experiments, PSDF promoted the production of propionic acid and increased the abundance of Bacteroides. These findings suggested that soluble dietary fiber extracted by the ultrasound-assisted alkaline extraction has good antioxidant capacity and promotes intestinal health. It has broad development space in the field of functional food ingredients.

Fermentation of grapefruit peel by an efficient cellulose-degrading strain, (Penicillium YZ-1): Modification, structure and functional properties of soluble dietary fiber

In the study, a highly efficient cellulose-degrading strain was screened, which was identified as a fungus in the genus Penicillium sp., named YZ-1. The content of soluble dietary fiber was greatly increased by the treatment of this strain. In addition, the effects of soluble dietary fiber from high-pressure cooking group (HG-SDF), strain fermentation group (FG-SDF) and control group (CK-SDF) on the physicochemical structure, and in vitro hypolipidemic activity were investigated. The results showed that the physicochemical structure of the raw materials was improved after fermentation, and FG-SDF exhibited the loosest structure, the highest viscosity and thermal stability. Furthermore, compared to CK-SDF and HG-SDF, FG-SDF showed the most significant improvement in functional properties, including cholesterol adsorption capacity (CAC), inhibition of pancreatic lipase activity (LI) and mixed bile acid adsorption capacity (BBC). Overall, these findings will provide new insights into dietary fiber modification and improve the comprehensive use value of grapefruit by-products.

Effects of different treatments on composition, physicochemical and biological properties of soluble dietary fiber in buckwheat bran

To take better advantage of the soluble dietary fibers (SDF) of buckwheat bran, different treatments including extrusion, steam explosion, microwave, roasting, superheated steam, ultrasound and enzymolysis were applied to buckwheat bran, and the monosaccharide compositions, structural, physicochemical and biological properties of SDF were estimated. Except enzymolysis treatment, all the other treatments have significantly increased (p < 0.05) the content of SDF in buckwheat bran. Compared to natural SDF, the SDF in treated buckwheat bran showed porous and wrinkled surface, lower crystallinity, increased thermal stability and better rheological and hydration properties. These treatments have significantly improved the glucose adsorption capacity, nitrite ion adsorption capacity, antioxidant and antibacterial properties of SDF of buckwheat bran, among which extrusion showed the best effect. The microstructure, molecular size, monosaccharide and bound phenolics composition of SDF in buckwheat bran were effectively modified by appropriate treatments, with preferable physicochemical and biological properties.

Physicochemical, functional and biological properties of soluble dietary fibers obtained from Rosa roxburghii Tratt pomace using different extraction methods

Rosa roxburghii fruit pomace is an abundant, but underutilized, byproduct from the juice industry. In this study, the effects of different extraction methods on physicochemical, functional and biological properties of water soluble dietary fibers (SDFs) extracted from R. roxburghii Tratt pomace were compared. The SDFs, named RWSDF, RXSDF and RCSDF, were extracted from R. roxburghii Tratt pomace by water extraction, xylanase extraction, and cellulase extraction methods. Results indicated that RWSDF, RXSDF and RCSDF varied in chemical and monosaccharide compositions. The structural results indicated that RWSDF, RXSDF and RCSDF exhibited similar spectral characteristics of polysaccharides. Compared with RWSDF, RXSDF and RCSDF exhibited higher crystallinity, higher thermal stability, and more porous structures. Furthermore, RXSDF and RCSDF showed higher water-holding capacity, oil-holding capacity, water solubility, nitrite ion absorption capacity, antioxidant activity, and α-glucosidase inhibitory activity. These findings suggest that RRTP may be a potential functional food and a promising natural source of dietary fiber.

Characterization of the structural, physicochemical, and functional properties of soluble dietary fibers obtained from the peanut shell using different extraction methods.

To propose a possible solution for a peanut by-product, peanut shell (PS), this study evaluated the effects of different methods, including enzymatic extraction (E-SDF), microwave extraction (M-SDF), and pulsed electric field extraction (PEF-SDF), on the characterization of soluble dietary fibers (SDFs) from PS. We determined the physicochemical properties, including water- and oil-holding capacities (WHC and OHC), emulsifying properties, rheological properties, functional properties, including pancreatic lipase activity inhibition (PRAI), glucose and cholesterol adsorption capacities (GAC and CAC), and the structural properties of SDFs. The results showed that PEF-SDF possessed the highest WHC, OHC, and emulsifying properties. M-SDF and PEF-SDF appeared to have more complex and porous structures, and they showed small molecular weights. Notably, PEF-SDF showed the strongest capacities in CAC, GAC, and PRAI. The results indicate that PEF-SDF is a potential SDF preparation method for a promising dietary fiber (DF) source, PS.

A Comparative Study on Extraction and Physicochemical Properties of Soluble Dietary Fiber from Glutinous Rice Bran Using Different Methods

The methods of hot water extraction and ultrasound-assisted enzymatic treatment were applied for extracting the soluble dietary fiber from the glutinous rice bran in the study. Based on the single factor experiment for the hot water method, the optimum parameters of the extraction time of 120 min, solid-liquid ratio 1:20 (w/v), and pH 8.0, as well as the extraction temperature 80 °C, were obtained, while the yield and purity of SDF reached 31.83 ± 0.06% and 93.28 ± 0.27%, respectively. Furthermore, the SDF yield was improved to 34.87 ± 0.55% by using the ultrasound-assisted enzymatic treatment under the optimum conditions of cellulase dosage 9 × 103 U/g and ultrasonic temperature of 50 °C. Similar polysaccharide compositions were detected based on the infrared spectroscopic analysis. Compared with the SDF obtained from hot water extraction, the whiteness, solubility, water holding capacity, and swelling properties of SDF extracted by ultrasound-assisted enzymatic method improved significantly. These results demonstrated that both two strategies could be applied to SDF extraction in practical production, and the ultrasound-assisted enzymatic method might be an effective tool to improve the functional properties of SDF.

The role of hydration properties of soluble dietary fibers on glucose diffusion

The inclusion of high levels of dietary fibers in meals is associated with a reduction of the glucose release in the human gut. However, the commonly considered viscous effects of soluble dietary fibers (SDF) are insufficient to explain the altered glucose release. In this study, we therefore, aimed to investigate the effect of hydration properties (i.e. water holding capacity (WHC), amount of bound water, osmotic pressure) on in vitro glucose diffusion along an osmotic gradient using a side-by-side cell system. For this, five types of SDF (low-and high-methylester pectin, xanthan gum, locust bean gum, carboxymethyl cellulose) and citrus fiber comprising 16% of soluble fibers and 72% of insoluble fibers were used. The diffusivity of glucose decreased significantly in all fiber solutions at low concentrations, which were above the critical concentration for SDF. We observed a strong correlation between the hydration properties of SDF and the glucose diffusivity revealing correlation coefficients ranging from R 2 = 0.94 for WHC to R 2 = 0.81 for the amount of bound water and R 2 = 0.79 for water mobility. The partly insoluble swollen citrus fiber exhibited a gel-like behavior, which resulted in reduced glucose diffusivity. Therefore, we were able to show that – besides viscosity and molecular weight – the hydration properties, particularly WHC, the amount of bound water and water mobility should be investigated for the characterization of soluble dietary fibers and their impact on glucose diffusion in an osmotic-driven system. • Fiber solutions above the c* significantly decreased the diffusion of glucose. • Hydration properties of SDF strongly correlated (up to R 2 = 0.94) with D of glucose. • High hydration properties of SDF reduce D under in vitro setup with applied osmoticum. • Gel-like behavior of citrus fiber decrease D of glucose.

The Pulsed Electric Field Assisted-Extraction Enhanced the Yield and the Physicochemical Properties of Soluble Dietary Fiber From Orange Peel.

The study aimed to investigate the effects of pulsed electric field (PEF)-assisted extraction on the yield, physicochemical properties, and structure of soluble dietary fiber (SDF) from orange peel. The results showed that the optinal parameters of PEF assisted extraction SDF was temperature of 45oC with the electric field intensity of 6.0 kV/cm, pulses number of 30, and time of 20min and SDF treated with PEF showed the higher water solubility, water-holding and oil-holding capacity, swelling capacity, emulsifying activity, emulsion stability, foam stability and higher binding capacity for Pb2+, As3+, Cu2+, and higher which resulted from the higher viscosity due to PEF treatment. Compared with the untreated orange peel, the SDF obtained with PEF exhibited stronger antioxidant activities, which was due to its smaller molecular weight (189 vs. 512 kDa). In addition, scanning electron micrograph images demonstrated that the surface of PEF-SDF was rough and collapsed. Overall, it was suggested that PEF treatment could improve the physicochemical properties of SDF from the orange peel and would be the potential extraction technology with high efficiency.

The Influence of Different Extraction Methods on the Structure, Rheological, Thermal and Functional Properties of Soluble Dietary Fiber from Sanchi (Panax notoginseng) Flower

The influence of different extraction methods, such as acidic (AC), enzymatic (EN), homogenization (H), ultrsonication (U) and alkali (AL), on structure, rheological, thermal and functional properties of soluble dietary fiber (SDF) from Sanchi flower was evaluated in this study. The highest extraction yield (23.14%) was obtained for AL-SDF extract. Glucose (Glc) and galactose (Gal) were found to be the major constituents in Sanchi SDF. Homogenization and Ultrsonication treatments caused significant compaction of pores in the microstructures. FTIR analysis showed increased hydrolysis of pectin and hemicellulose in U, AL and AC-SDF extracts. H-SDF and AC-SDF exhibited similar shear rate change with the rise in shear stress. H-SDF was thermally more stable than other SDF extracts. Among all extraction methods, H-SDF and U-SDF exhibited the highest water holding capacity (WHC), oil-holding capacity (OHC), Bile acid-adsorption capacity (BAC), Cholesterol-adsorption capacity (CAC) and Glucose adsorption capacity (GAC). Thus, Sanchi flower SDF with improved functional properties could be utilized as a functional food ingredient in the development of various food products.

Physicochemical structure and functional properties of soluble dietary fibers obtained by different modification methods from Mesona chinensis Benth. residue

Alkaline hydrogen peroxide (AHP), high-temperature cooking combined with ultrasonic (HTCU) and high-temperature cooking combined with complex enzyme hydrolysis (HTCE) were used to modify soluble dietary fiber (SDF) in Mesona chinensis Benth. residue (MCBR), then the structural and in vitro functional properties of A-SDF, HU-SDF and HE-SDF were investigated. Results showed that the three treatments significantly increased the yield of SDF. Scanning electron microscopy, FT-IR, monosaccharide composition, X-ray diffraction, molecular weight distribution and thermal stability analysis were employed to determine the structural changes. Compared with the control SDF (CK-SDF), HE-SDF and HU-SDF had looser and more porous microstructure, as well as lower crystallinity. In contrast to HE-SDF and HU-SDF, A-SDF exhibited a dense wavy microstructure, and elevated crystallinity and thermal stability. In addition, the monosaccharide composition and molecular weight of HU-SDF, HE-SDF and A-SDF were significantly altered as compared to CK-SDF. Moreover, the functional properties of HE-SDF and HU-SDF, including water holding capacity (WHC), oil holding capacity (OHC), glucose adsorption capacity (GAC), α-amylase activity inhibition ratio (α-AAIR), cholesterol adsorption capacity (CAC) and nitrite ion adsorption capacity (NIAC), were significantly higher than those of CK-SDF. However, the dense structure and high crystallinity of A-SDF resulted in a significantly lower GAC and NIAC than that of CK-SDF, with only WHC and α-AAIR being improved. Overall, this study showed that HTCU and HTCE could be used as ideal modification methods for MCBR SDF, HE-SDF and HU-SDF have potential as functional additives in food.

Influence of modification methods on physicochemical and structural properties of soluble dietary fiber from corn bran.

Soluble dietary fiber (SDF), which is a component of dietary fibers exhibit many physiological functions, biological activity, and good gel forming ability. In this study, extraction of SDF from corn bran was evaluated using twin-screw extrusion and ultrasonic treatment and the combinations of the respective methods with dual enzyme hydrolysis. The monosaccharide compositions, molecular weight, physicochemical properties, and structural and functional characteristics were determined. The results showed that ultrasonic and twin-extrusion treatments significantly increased the SDF content from 2.42 to 4.58 and 6.54%, respectively. Dual enzyme hydrolysis further increased the SDF content. Modification treatment changed the monosaccharide composition, improved physicochemical and functional properties, such as water and oil holding capacity, nitrite adsorption, and antioxidative ability. In conclusion, physical modification combined with enzyme treatment distinctly improved the extraction yield, physicochemical and functional properties of SDF. Therefore, the modified SDF is suitable as a functional food additive.