Food and Fermentation Industries >

2021 , Vol. 47 >Issue 2: 57 - 62

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025112

Study of three different modification methods on insoluble dietary fiber in sweet potato residue

  • CHEN Zhiyin ,
  • LIU Weipeng ,
  • WANG Yingxi ,
  • ZENG Li ,
  • XIANG Guohong ,
  • LIU Taoli ,
  • GONG Yihui
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  • 1(College of Agriculture and Biotechnology,Hunan University of Humanities,Science and Technology,Loudi 417000,China)
    2(School of Chemistry and Food Engineering,Changsha University of Science & Technology,Changsha 410114,China)
    3(School of Pharmacy,Shaoyang University,Shaoyang 422000,China)

Received date: 2020-07-20

  Revised date: 2020-08-21

  Online published: 2021-02-07

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Abstract

The present paper aimed to study the effect of modification methods on the structural and physicochemical properties of insoluble dietary fiber (IDF) from sweet potato residue.The insoluble dietary fiber of sweet potato residue was modified via colloid wet grinding technology,ultrasonic assisted acid method and cellulase enzymatic method.Particle size distribution and morphology of insoluble dietary fiber before and after modification were compared.Results showed that the particle size distribution of IDF from sweet potato residue was significantly decreased by the three modification methods (P<0.01).The water holding capacity and oil absorption capacity were significantly changed (P<0.01),while the nitrite and cholesterol adsorption capacity of IDF were improved by these three methods.In summary,colloid wet grinding technology had the best effects on oil absorption,water holding capacity,nitrite and cholesterol adsorption of IDF from sweet potato residue.Modified IDF from sweet potato residue could be applied as a functional ingredient in diverse food products.

Key words： insoluble dietary fiber; colloid wet grinding technology; ultrasonic assisted acid method; cellulase enzymatic method

Cite this article

CHEN Zhiyin , LIU Weipeng , WANG Yingxi , ZENG Li , XIANG Guohong , LIU Taoli , GONG Yihui . Study of three different modification methods on insoluble dietary fiber in sweet potato residue[J]. Food and Fermentation Industries, 2021 , 47(2) : 57 -62 . DOI: 10.13995/j.cnki.11-1802/ts.025112

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