Abstract
Olive pomace total dietary fiber (OPTDF) was prepared from olive pomace, and its physical and chemical properties and in vitro simulated adsorption properties were determined. Soluble dietary fiber (OPSDF) and insoluble dietary fiber (OPIDF) were separated from OPTDF. Their structures were characterized by XRD, FTIR and SEM. The results showed that the water holding capacity, oil holding capacity, swelling capacity and glucose adsorption value of OPTDF were （4.96±0.51） g/g, （2.45±0.26） g/g, （6.00±0.16） mL/g, （18.11±0.31） mmol/g, respectively. OPTDF and OPIDF were cellulose I crystalline with crystallinity of 41.39% and 46.07%, and OPSDF was amorphous. OPTDF contained cellulose, hydrogen bond and ether. Bonds may contain xylan, and the structure of fibers is porous and flaky, while OPIDF contains hemicellulose, cellulose, lignin and hydrogen bonds. The structure of fibers is loose, the bundles of fibers are helical and intertwined to form a network structure.
Publication Date
10-28-2019
First Page
29
Last Page
34
DOI
10.13652/j.issn.1003-5788.2019.10.006
Recommended Citation
Sandu, XIE; Huiqing, CHEN; Chunlan, ZHOU; and Yanan, LIN
(2019)
"Physicochemical and in vitro adsorption properties ofolive pomace dietary fiber and its structure characterization,"
Food and Machinery: Vol. 35:
Iss.
10, Article 6.
DOI: 10.13652/j.issn.1003-5788.2019.10.006
Available at:
https://www.ifoodmm.cn/journal/vol35/iss10/6
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