Food and Fermentation Industries >

2022 , Vol. 48 >Issue 19: 108 - 114

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029092

Study on dietary fiber properties of chickpea

  • LI Junguang ,
  • MA Xuyang ,
  • JIANG Xi ,
  • DU Juan ,
  • ZHANG Xuyue
Expand
  • 1(College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China)
    2(Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China)
    3(Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou 450001, China)

Received date: 2021-08-20

  Revised date: 2021-10-20

  Online published: 2022-11-01

Fold

Abstract

Chickpea dietary fiber (CDF) was extracted by acid and alkali, and its physicochemical characteristics (water holding capacity, oil holding capacity, and expansion force) and microstructure were determined in this study. The changes in emulsifying properties of CDF emulsion with different concentrations (0.4%-2.0%) were studied by analyzing the particle size, potential, micromorphology, creaming index, turbiscan stability index, and rheological characteristics. The results showed that CDF had excellent oil holding capacity (3.17 g/g) and expansion capacity (16.34 mL/g), which may be caused by its loose and porous structure with uneven surface and prominent folds. In terms of emulsification performance, with the increase of CDF emulsion concentration (0.4%-2.0%), the particle size first increased and then decreased, and the creaming index decreased from 53.14% to 0%. The turbiscan stability index and oil-water interfacial tension of the emulsions also reduced with the increase of CDF concentration, while the apparent viscosity and storage modulus of emulsions were increased. Above all, CDF provides a new perspective for its applications in emulsion-based foods.

Key words： chickpea dietary fiber; physicochemical characteristics; emulsifying property; rheological behavior; microstructure

Cite this article

LI Junguang , MA Xuyang , JIANG Xi , DU Juan , ZHANG Xuyue . Study on dietary fiber properties of chickpea[J]. Food and Fermentation Industries, 2022 , 48(19) : 108 -114 . DOI: 10.13995/j.cnki.11-1802/ts.029092

References

[1] SIMSEK S, HERKEN E N, OVANDO-MARTINEZ M.Chemical composition, nutritional value and in vitro starch digestibility of roasted chickpeas[J].Journal of the Science of Food and Agriculture, 2016, 96(8):2 896-2 905.
[2] 陈文晋, 孔庆全, 赵存虎, 等.鹰嘴豆种质资源主要农艺性状遗传多样性分析[J].北方农业学报, 2018, 46(5):9-18.
CHEN W J, KONG Q Q, ZHAO C H, et al.Analysis of genetic diversity of the main agronomic traits of chickpea germplasm resources[J].Journal of Northern Agriculture, 2018, 46(5):9-18.
[3] LUNN J, THEOBALD H E.The health effects of dietary unsaturated fatty acids[J].Nutrition Bulletin, 2006, 31(3):178-224.
[4] XU Y, ZHANG X, YAN X H, et al.Characterization, hypolipidemic and antioxidant activities of degraded polysaccharides from Ganoderma lucidum[J].International Journal of Biological Macromolecules, 2019, 135:706-716.
[5] 姜龙波, 吕静, 张喜文, 等.小米糠膳食纤维复合酶法改性工艺优化[J].轻工学报, 2017, 32(5):16-23.
JIANG L B, LYU J, ZHANG X W, et al.Process optimization of complex enzyme modification of millet bran dietary fiber[J].Journal of Light Industry, 2017, 32(5):16-23.
[6] RAGHAVENDRA S N, RAMACHANDRA SWAMY S R, RASTOGI N K, et al.Grinding characteristics and hydration properties of coconut residue:A source of dietary fiber[J].Journal of Food Engineering, 2006, 72(3):281-286.
[7] 张华, 李银丽, 李佳乐, 等.竹笋膳食纤维对冷冻面团流变学特性、水分分布和微观结构的影响[J].食品科学, 2018, 39(1):53-57.
ZHANG H, LI Y L, LI J L, et al.Effect of bamboo shoot dietary fiber on rheological properties, moisture distribution and microstructure of frozen dough[J].Food Science, 2018, 39(1):53-57.
[8] AKHTAR H M S, ABDIN M, HAMED Y S, et al.Physicochemical, functional, structural, thermal characterization and α-amylase inhibition of polysaccharides from chickpea (Cicer arietinum L.) hulls[J].LWT, 2019, 113:108265.
[9] 陈文晋, 孔庆全, 赵存虎, 等.鹰嘴豆营养功能研究进展[J].北方农业学报, 2019, 47(2):119-123.
CHEN W J, KONG Q Q, ZHAO C H, et al.Review of progress in chickpea(Cicer arietinum) research[J].Journal of Northern Agriculture, 2019, 47(2):119-123.
[10] LAN G S, CHEN H X, CHEN S H, et al.Chemical composition and physicochemical properties of dietary fiber from Polygonatum odoratum as affected by different processing methods[J].Food Research International, 2012, 49(1):406-410.
[11] SOWBHAGYA H B, SUMA P F, MAHADEVAMMA S, et al.Spent residue from cumin - a potential source of dietary fiber[J].Food Chemistry, 2007, 104(3):1 220-1 225.
[12] 曾蓓蓓, 常锦玉, 吕庆云, 等.黑糯米米糠中水不溶膳食纤维功能特性研究[J].中国食物与营养, 2019, 25(6):51-55.
ZENG B B, CHANG J Y, LYU Q Y, et al.Functional properties of insoluble dietary fiber from black glutinous rice bran[J].Food and Nutrition in China, 2019, 25(6):51-55.
[13] 刘兴丽, 赵双丽, 肖乃勇, 等.马铃薯蛋白微凝胶对皮克林乳液乳化特性的影响[J].轻工学报, 2019, 34(5):1-9.
LIU X L, ZHAO S L, XIAO N Y, et al.Effect of potato protein microgel on emulsifying properties of Pickering emulsion[J].Journal of Light Industry, 2019, 34(5):1-9.
[14] ZHUANG X B, JIANG X P, ZHOU H Y, et al.The effect of insoluble dietary fiber on myofibrillar protein emulsion gels:Oil particle size and protein network microstructure[J].LWT, 2019, 101:534-542.
[15] LI K, FU L, ZHAO Y Y, et al.Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion[J].Food Hydrocolloids, 2020, 98:105275.
[16] O’SULLIVAN J, MURRAY B, FLYNN C, et al.The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins[J].Food Hydrocolloids, 2016, 53:141-154.
[17] 黄萍, 林亲录, 朱凤霞, 等.米糠水溶性膳食纤维理化特性及抗氧化性[J].食品科学, 2017, 38(23):14-19.
HUANG P, LIN Q L, ZHU F X, et al.Physicochemical properties and antioxidant activity of water-soluble dietary fiber from rice bran[J].Food Science, 2017, 38(23):14-19.
[18] 朱妞, 吴丽萍.花生壳膳食纤维理化特性研究[J].粮食与油脂, 2014, 27(2):38-41.
ZHU N, WU L P.Study on physical and chemical properties of peanut DF[J].Cereals & Oils, 2014, 27(2):38-41.
[19] YEH H Y, SU N W, LEE M H.Chemical compositions and physicochemical properties of the fiber-rich materials prepared from shoyu mash residue[J].Journal of Agricultural and Food Chemistry, 2005, 53(11):4 361-4 366.
[20] 曾伟奇. 柑橘纤维性能及其形态结构研究[D].广州:华南理工大学, 2019.
ZENG W Q.Study on properties and morphological structure of citrus fiber[D].Guangzhou:South China University of Technology, 2019.
[21] SONG X Y, PEI Y Q, ZHU W, et al.Particle-stabilizers modified from indica rice starches differing in amylose content[J].Food Chemistry, 2014, 153:74-80.
[22] SONG X Y, PEI Y Q, QIAO M W, et al.Preparation and characterizations of Pickering emulsions stabilized by hydrophobic starch particles[J].Food Hydrocolloids, 2015, 45:256-263.
[23] 赵强忠, 周海媚.大豆纤维稳定水包油型皮克林乳液的研究[J].现代食品科技, 2016, 32(10):39-44;8.
ZHAO Q Z, ZHOU H M.Soybean fiber as particle stabilizers for oil-in-water Pickering emulsions[J].Modern Food Science and Technology, 2016, 32(10):39-44;8.
[24] RAIKOS V.Encapsulation of vitamin E in edible orange oil-in-water emulsion beverages:Influence of heating temperature on physicochemical stability during chilled storage[J].Food Hydrocolloids, 2017, 72:155-162.
[25] PENG X Y, MU T H, ZHANG M, et al.Effects of pH and high hydrostatic pressure on the structural and rheological properties of sugar beet pectin[J].Food Hydrocolloids, 2016, 60:161-169.
[26] ZHANG Y Y, XU X J, ZHANG L N.Dynamic viscoelastic behavior of triple helical Lentinan in water:Effect of temperature[J].Carbohydrate Polymers, 2008, 73(1):26-34.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.