Effect of microfluidization process on the functional properties of insoluble dietary fiber

被引：157
|
作者：
Chen, Jialun [1 ]
Gao, Dongxiao [1 ]
Yang, Letian [1 ]
Gao, Yanxiang [1 ]
机构：
[1] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
来源：
FOOD RESEARCH INTERNATIONAL | 2013年 / 54卷 / 02期
关键词：
Microfluidization; Insoluble dietary fiber; Functional properties; Particle size; PHYSICOCHEMICAL PROPERTIES; HYDRATION PROPERTIES; COCONUT RESIDUE; IN-VITRO; MICRONIZATION; FAT;
D O I：
10.1016/j.foodres.2013.09.025
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of microfluidization on the characteristics and physicochemical properties of insoluble dietary fiber (IDF) from peach and oat were investigated. The results showed that microfluidization could effectively reduce IDF particle sizes to submicron scales, trigger a redistribution of some fiber composition from insoluble to soluble fractions and improve the physicochemical properties (water-holding capacity, swelling capacity, oil-holding capacity) of IDF to some different extents. After microfluidization the IDF ability in lowering postprandial serum glucose (including the effects of IDF on the diffusion of glucose, glucose adsorption capacity and inhibitory effects of IDF towards et-amylase) and the activity of pancreatic lipase generally increased. It was concluded that microfluidization treatments could effectively improve the functionalities of IDF, which might be a potential fiber-rich ingredients in functional foods. (C) 2013 Published by Elsevier Ltd.
引用
收藏
页码：1821 / 1827
页数：7
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