Chemical composition and functional characteristics of dietary fiber-rich powder obtained from core of maize straw

A novel dietary fiber (MsCDF) based core of maize straw (Core) was prepared by using high boiling solvent of sodium peroxide by high pressure pretreatment (HBSHP). The composition of MsCDF, and several physicochemical properties for MsCDF related to its nutritional quality were investigated. The results revealed that the MsCDF contains high contents total dietary fiber (TDF), soluble dietary fiber (SDF), insoluble dietary fiber (IDF) and two main monosaccharaides, xylose and glucose. Meanwhile, the studies of physicochemical properties of MsCDF indicated that MsCDF performed well water-holding capacity (WHC), oil-holding capacity (OHC), Swelling, solubility (SOL), Glucose dialysis retardation index (GDRI) and adsorption capacity on cholesterol. The results of this study serve as evidence that MsCDF can be used as a functional food additive, Core can be used as a crude material to produce MsCDF and the technology of HBSHP can be used to modify the physico-chemical properties of Core.