Effects of Modification on the Structure and Functional Properties of Dietary Fiber in Burdock Root

To improve the hydration and functional properties of dietary fiber from burdock root by ultrasonic treatment combined with hydrogen peroxide modification. The dietary fiber from burdock root was modified by ultrasonic, alkaline hydrogen peroxide, ultrasound-alkaline hydrogen peroxide and alkaline hydrogen peroxide-ultrasonic methods, which was aim to explore the effects of different methods of modification on the structure and functional properties. The results showed that the expansibility and water-holding capacity of dietary fiber from burdock root were significantly (P+. The half maximal inhibitory concentration of which were 1.07 and 0.89 mg/mL, respectively. The inhibition of α-amylase and α-glucosidase was the best by it, and the half maximal inhibitory concentration was 2.00 and 1.32 mg/mL, respectively. In summary, alkaline hydrogen peroxide-ultrasonic treatment was an excellent method to improve the hydration and functional properties of burdock root dietary fiber, which would provide a theoretical basis for the precise utilization of physicochemical properties of dietary fiber from burdock root and the research of functional foods. © The Author(s) 2024.