Food and Fermentation Industries >

2023 , Vol. 49 >Issue 6: 221 - 226

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030431

Effects of modification on physicochemical properties and structure of insoluble dietary fiber from persimmon pomace

  • WANG Wenjun ,
  • ZHOU Ning ,
  • HAN Dongjing ,
  • WANG Zhihua ,
  • ZHOU Chunyang ,
  • LIU Guoqing
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  • 1(School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China)
    2(Cooking Teaching and Research Office of the First Logistics Training Base of the Air Force, Shanghai 200443, China)

Received date: 2021-12-19

  Revised date: 2022-01-13

  Online published: 2023-04-14

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Abstract

In this study, the modification of persimmon pomace insoluble dietary fiber (IDF) was carried out by the compound enzyme method and alkaline hydrogen peroxide method, and the physicochemical properties and microstructure of IDF were compared before and after modification. Results showed that the two modification methods could improve the water-holding capacity, swelling capacity, nitrite adsorption, and cation exchange capacity of IDF. Among them, the water holding capacity of IDF modified by the alkaline hydrogen peroxide method could reach 6.84 g/g and the cation exchange capacity could reach 0.36 mmol/g. The modified IDF had a loose structure and increasing cracks. XRD results showed that the modification did not change the crystal configuration of IDF, which still retained the typical cellulose structure. FT-IR results showed that the main functional groups did not change significantly before and after modification. The characteristic absorption peak and position did not change, but the intensity decreased. In general, the modification effect of the alkaline hydrogen peroxide method was better than the compound enzyme method, which could be used as an excellent method to modify the insoluble dietary fiber of persimmon pomace, so as to improve the comprehensive utilization rate of persimmon pomace and develop new products in the food industry.

Key words： insoluble dietary fiber; complex enzymatic method; alkaline hydrogen peroxide method; physico-chemical properties; structure

Cite this article

WANG Wenjun , ZHOU Ning , HAN Dongjing , WANG Zhihua , ZHOU Chunyang , LIU Guoqing . Effects of modification on physicochemical properties and structure of insoluble dietary fiber from persimmon pomace[J]. Food and Fermentation Industries, 2023 , 49(6) : 221 -226 . DOI: 10.13995/j.cnki.11-1802/ts.030431

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