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Treatment with hydrogen peroxide improves the physicochemical properties of dietary fibres from Chinese yam peel
Author(s) -
Wang Haiou,
Liu Sihong,
Zhou Xuejie,
Yang Xiaoyue,
Gao Qi,
Tanokura Masaru,
Xue Youlin
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14405
Subject(s) - differential scanning calorimetry , hydrogen peroxide , fourier transform infrared spectroscopy , chemistry , food science , swelling capacity , cellulose , swelling , absorption of water , scanning electron microscope , materials science , nuclear chemistry , chemical engineering , organic chemistry , composite material , physics , engineering , thermodynamics
Summary Yam is a common ‘medicine food homology’ vegetable in Asia, and its peel is often considered a food residue during processing or cooking. In this work, the effects of hydrogen peroxide modification on the dietary fibres ( DF s) from Chinese yam peel ( CYP ) were investigated. The structural characteristics of soluble dietary fibre ( SDF ), insoluble dietary fibre ( IDF ), modified soluble dietary fibre ( MSDF ) and modified insoluble dietary fibre ( MIDF ) were analysed using Fourier‐transform infrared spectroscopy, X‐ray diffraction, differential scanning calorimetry, granularity analysis, scanning electron microscopy and GC ‐ MS (monosaccharide composition). As results, after modification with hydrogen peroxide, the sizes of the DF s were reduced and MIDF exposed more cellulose. Experiments on the physicochemical and functional properties of DF s showed that MSDF and MIDF obtained a better water holding capacity, oil absorption capacity, swelling capacity and absorption abilities with altered structures, which is of great importance in food processing and development.