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Insoluble dietary fibers from Angelica keiskei by‐product and their functional and morphological properties
Author(s) -
Xie Fan,
Wang Yuqiang,
Wu Jinhong,
Wang Zhengwu
Publication year - 2017
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201600122
Subject(s) - chemistry , food science , sodium , adsorption , swelling , extraction (chemistry) , monosaccharide , chromatography , biochemistry , organic chemistry , chemical engineering , engineering
In this study, insoluble dietary fibers (IDFs) from the by‐product of the root, stem, and leaf parts of Angelica keiskei were prepared. The functions, chemical compositions, and morphology of IDFs were investigated. The IDFs showed relevant physicochemical and physiological properties, with the root and stem IDF (RIDF and SIDF) exhibiting relatively higher water holding (18.1 and 16.6 g/g), oil‐holding (18.1 and 18.6 mL/g), and swelling capacities (8.1 and 9.1 mL/g), as well as toxic ions (Pb, 1.71 and 1.70 mg/g; As, 5.37 and 4.01 mg/g) and fat adsorptions (16.3 and 16.7 g/g). The SIDF gave the highest bile acid salts adsorptions (sodium cholate: 240.7 mg/g; sodium glycocholate: 126.5 mg/g; sodium taurocholate: 189.8 mg/g), glucose adsorption (273.2 µmol/g), and α‐amylase inhibitory activity (29.1%). The RIDF and SIDF presented similar monosaccharide composition, thermal properties, chemical bonds and groups, and irregular, porous, and rough surfaces. The results showed that the obtained IDFs, especially for RIDF and SIDF, could be used as functional fiber ingredients in the food industry.