文献类型：期刊文献

英文题名：Characterisation of alkaline and enzymatic modified insoluble dietary fibre from Undaria pinnatifida

作者：Zhou, Dingpeng[1];Liu, Jing[1];Liu, Shaowei[1];Liu, Xue[2];Tang, Xiaozhi[3];Lv, Xueze[4]

机构：[1]East China Univ Sci & Technol, Dept Biol Engn, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[2]China Agr Univ, Coll Informat & Elect Engn, Beijing 100083, Peoples R China;[3]Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Nanjing 210046, Peoples R China;[4]Beijing Anim Husb Stn, Beijing 100101, Peoples R China

年份：2020

卷号：55

期号：12

起止页码：3533

外文期刊名：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

收录：;EI(收录号：20202908942714);WOS:【SCI-EXPANDED(收录号:WOS:000592310600002)】；

语种：英文

外文关键词：Alkaline modification; enzymatic modification; insoluble dietary fibre; Undaria pinnatifida

摘要：Undaria pinnatifida insoluble dietary fibre (UIDF) was modified by alkali (NaOH solution) and complex enzyme (xylanase and cellulase) to improve the physicochemical properties. Scanning electron microscopy revealed that the surface structure after modification was rough and loose. The characteristic absorption peaks in Fourier transfer infrared spectrometry and X-ray diffraction patterns showed that enzymes can further hydrolyse the UIDF than alkali mainly in amorphous region, and increased the soluble dietary fibre content to 16.31%. The alkaline and complex enzymatic modification both resulted in higher water retention capacity, water swelling capacity, oil absorption capacity, glucose adsorption capacity and the inhibition ability towards alpha-amylase. The complex enzymatic modification exhibited better features in almost all properties, and the modification did not change the inhibiting mechanism on alpha-amylase (non-competitive type). Overall, both two modifications could effectively improve the properties of UIDF, which may promote its use in food applications.