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Characterisation of alkaline and enzymatic modified insoluble dietary fibre from Undaria pinnatifida
Author(s) -
Zhou Dingpeng,
Liu Jing,
Liu Shaowei,
Liu Xue,
Tang Xiaozhi,
Lv Xueze
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.14686
Subject(s) - chemistry , cellulase , xylanase , absorption of water , adsorption , enzymatic hydrolysis , fourier transform infrared spectroscopy , amylase , swelling capacity , chemical modification , swelling , alkali metal , cellulose , scanning electron microscope , absorption (acoustics) , enzyme , hydrolysis , nuclear chemistry , chemical engineering , organic chemistry , biochemistry , materials science , engineering , composite material
Undaria pinnatifida was modified by alkali and complex enzyme to improve the physicochemical properties, fictional properties and practical applications. Both of them held the potential to be used as a functional ingredient in the food industry, which generated substantial economic benefits by utilizing discarded Undaria pinnatifida residue, and the complex enzyme modified Undaria pinnatifida exhibited better functional performance.