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Effects of micronisation on the characteristics and physicochemical properties of insoluble fibres
Author(s) -
Chau ChiFai,
Wen YuLing,
Wang YiTing
Publication year - 2006
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2628
Subject(s) - swelling capacity , chemistry , chemical engineering , cellulose , adsorption , cation exchange capacity , lipase , amylase , swelling , organic chemistry , enzyme , environmental science , soil science , engineering , soil water
The effects of micronisation on the characteristics and physicochemical properties of (a) an insoluble fibre‐rich fraction (IFRF) prepared from orange peel and (b) cellulose were studied and compared. The results showed that micronisation techniques such as ball milling, jet milling and high‐pressure micronisation could effectively ( P < 0.05) reduce particle sizes to microscale, decrease the bulk density and improve the physicochemical properties (water‐holding capacity, swelling capacity, oil‐holding capacity, cation exchange capacity and glucose adsorption capacity) of IFRF and cellulose to different extents (up to 25‐fold). After micronisation the inhibitory effects of these insoluble fibres towards α‐amylase and pancreatic lipase were significantly increased (up to 5.8‐ and 7.8‐fold respectively) and a redistribution of some fibre components from insoluble to soluble fractions was observed. It was concluded that these micronisation treatments, especially high‐pressure micronisation, could effectively improve the functionalities of IFRF and cellulose, which might then be used as potential fibre‐rich ingredients in functional food applications. Copyright © 2006 Society of Chemical Industry