The structure and physicochemical properties of different types of dietary fiber

Authors

Jun-guang LI, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000 , China ；Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000 , China ；Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, Henan 450000 , China
Xi JIANG, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000 , China ；Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000 , China ；Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, Henan 450000 , China
Yun-tao WANG, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000 , China ；Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000 , China ；Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, Henan 450000 , China
Xu-yang MA, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000 , China ；Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000 , China ；Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, Henan 450000 , China
Yan-hong BAI, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000 , China ；Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000 , China ；Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, Henan 450000 , China

Abstract

The physicochemical characteristics, including water holding capacity, oil holding capacity, swelling capacity, particle size, solubility, and thermal properties, of chickpea dietary fiber (DF), grape DF, soybean DF and wheat bran DF were evaluated in this study. The structural properties of DFs were characterized by Fourier transform infrared spectrum and scanning electron microscope. The results showed that chickpea DF had the best water holding capacity and oil holding capacity, at 2.45 g/g and 1.97 g/g, respectively. Wheat bran DF had the best swelling capacity (3.18 mL/g). The solubility of four dietary fibers were positively proportional to temperature, among which the solubility of chickpea DF was the highest. Fourier transform infrared spectral analysis indicated the infrared absorption spectrum of four DFs were basically the same. And they all had C—H, O—H, C O, C—O—C. Thermal characteristics analysis showed that the modified temperature of beans DFs were higher than others and the thermal stability of wheat bran DF was best. Scanning electron microscopic analysis confirmed chickpea DF had irregular folds on the surface. DF with folds showed higher water holding capacity and oil holding capacity. In order to improve product quality, chickpea DF can be applied in meat products, dairy products and other food processing, as a good water and oil retention agent.

Publication Date

2-18-2023

First Page

18

Last Page

23

DOI

10.13652/j.issn.1003-5788.2020.12.004

Recommended Citation

LI, Jun-guang; JIANG, Xi; WANG, Yun-tao; MA, Xu-yang; and BAI, Yan-hong (2023) "The structure and physicochemical properties of different types of dietary fiber," Food and Machinery: Vol. 36: Iss. 12, Article 4.
DOI: 10.13652/j.issn.1003-5788.2020.12.004
Available at: https://www.ifoodmm.cn/journal/vol36/iss12/4

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