Effects of Modification on the Structure and Functional Properties of Dietary Fiber in Mung Bean Skin
CSTR:
Author:
Affiliation:

(1.College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118;2.Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118;3.Engineering Research Center of Grain Deep-processing and High-effeciency Utilization of Jilin Province,Changchun 130118;4.Key Laboratory of Technological Innovations for Grain Deep-processing and High-effeciency Utilization of By-products of Jilin Province, Changchun 130118)

Clc Number:

Fund Project:

  • Article
  • |
  • Figures
  • |
  • Metrics
  • |
  • Reference
  • |
  • Related
  • |
  • Cited by
  • |
  • Materials
  • |
  • Comments
    Abstract:

    The dietary fiber in mung bean skin was used as an experimental object in this experiment. In order to improve functional properties of dietary fiber in mung bean skin, we examined the effect of extrusion and/or enzymatic hydrolysis treatment on water holding capacity, oil holding capacity, swelling capacity, cation exchange capacity, glucose adsorption capacity and cholesterol adsorption capacity of skin dietary fiber in mung bean. We also investigated the effect on structural properties of dietary fiber in mung bean skin by scanning electron microscope, X-ray diffraction and Fourier transform infrared spectroscopy. The results showed that the combined treatment could more significantly modify the properties of dietary fiber in mung bean skin than either treatment alone. Compared with the dietary fiber in mung bean skin before and after modification, the water holding capacity, oil holding capacity, swelling capacity, cation exchange capacity and glucose adsorption capacity were enhanced by 1.46, 1.15, 1.87, 6.98 and 1.66 times in the combined treatment group, respectively. The cholesterol adsorption capacity was (2.38±0.05) mg/(mL·g) at pH 2, and (3.45±0.12) mg/(mL·g) at pH 7. The results of scanning electron microscope analysis indicated that the surface structure of dietary fiber in mung bean skin after combined treatment was loose, and more wrinkles and porous characteristics appeared. X-ray diffraction and Fourier transform infrared spectroscopy analysis indicated that the relative crystallinity of dietary fiber in mung bean skin after combined treatment was the lowest, and some cellulose components were redistributed to transform into soluble dietary fiber (SDF). Therefore, extrusion combined with enzymatic hydrolysis treatment can be used as a better method to modify dietary fiber, providing theoretical basis for improving the utilization rate of dietary fiber in mung bean skin and further exploiting its nutritional value.

    Reference
    Related
    Cited by
Get Citation
Share
Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:September 01,2021
  • Revised:
  • Adopted:
  • Online: October 26,2022
  • Published:
Article QR Code
Copyright :Journal of Chinese Institute of Food Science and Technology     京ICP备09084417号-4
Address :9/F, No. 8 North 3rd Street, Fucheng Road, Haidian District, Beijing, China      Postal code :100048
Telephone :010-65223596 65265376      E-mail :chinaspxb@vip.163.com
Supported by : Beijing E-Tiller Technology Development Co., Ltd.