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Effect of Alkaline Hydrogen Peroxide Treatment on Structure and Functional Properties of Insoluble Dietary Fiber from Lotus Root Residue.

Authors :
Zhang Qian
Wang Peiyao
Wang Zicheng
Huang Linxi
He Ling
Xu Lei
Source :
Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao; Feb2024, Vol. 24 Issue 2, p53-61, 9p
Publication Year :
2024

Abstract

This study investigated the changes of structure and functional properties of insoluble dietary fiber (IDF) from lotus root residue before and after alkaline hydrogen peroxide (AHP) treatment. Results showed that D-glucose content of lotus root residue IDF increased significantly by 9.52% (=<O.O5), while the contents of other monosaccharides decreased significantly (=<O.O5) by AHP treatment. Scanning electron microscopy analysis showed that IDF had fluffy structure and wrinkled surface after AHP treatment. The results of X -ray diffraction indicated the crystal structure of IDF did not change after AHP treatment, but the diffraction intensity increased from 13.O9M to 16.13% (=<O.O5). Infrared spec- troscopy indicated the breakage of some chemical bonds of IDF after AHP treatment, and the characteristic adsorption peaks weakened or disappeared. Thermogravimetric analysis showed that after AHP treatment, the peak pyrolysis tempera¬ture of IDF decreased, but the mass residue rate increased from 1O.43M to 15.94% (=<O.O5). Moreover, the water hold¬ing capacity, oil holding capacity, cholesterol adsorption capacity, Cu2v adsorption capacity and cation exchange power of IDF were effectively enhanced (=<O.O5) after AHP treatment, sodium nitrite adsorption capacity of did not change signif¬icantly (=>O.O5), while the expansion capacity was greatly reduced (=<O.O5). These results suggested that AHP treatment can change the structure of lotus root residue IDF and improve its functional properties. [ABSTRACT FROM AUTHOR]

Details

Language :
Chinese
ISSN :
10097848
Volume :
24
Issue :
2
Database :
Complementary Index
Journal :
Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao
Publication Type :
Academic Journal
Accession number :
175974217
Full Text :
https://doi.org/10.16426/j.1009-7848.2024.02.005