Modification method of dietary fibers and product thereof
A dietary fiber and modification technology, applied in the field of modification methods and obtained products, can solve the problems of high cost and large amount of enzyme, achieve the effect of increasing pores, loose and porous structure, and improving the efficiency of enzymatic hydrolysis
Pending Publication Date: 2020-03-27
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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Abstract
The invention belongs to the technical field of food processing, and relates to a modification method of dietary fibers. The modification method of the dietary fibers comprises the following steps: (1) uniformly mixing an extracted dietary fiber with distilled water so as to obtain a mixture, putting the mixture into subcritical water equipment so as to be subjected to processing at 105-160 DEG Cfor 10-60 minutes, carrying out concentration so as to obtain a concentrate, performing freeze-drying on the concentrate together with residues, and carrying out crushing so as to obtain a modified dietary fiber A; (2) adding distilled water into the modified dietary fiber A, adjusting the pH value to 3-8, and adding 0.1-1.0% of mixed enzymes composed of cellulase and xylanase so as to be subjected to enzymatic hydrolysis at 30-60 DEG C for 1-6 hours, thereby obtaining an enzymatic hydrolyzate; and (3) performing enzyme inactivation on the enzymatic hydrolyzate, and carrying out evaporating-concentrating, freeze-drying and crushing so as to obtain a modified dietary fiber B. The modification method of the dietary fibers disclosed by the invention is capable of significantly increasing content of soluble dietary fibers in total dietary fibers; and moreover, the obtained modified dietary fibers have significantly improved water-holding capacity, oil-holding capacity, expansive force, cholesterol adsorption capacity and nitrite ion adsorption capacity.
Application Domain
FermentationFood ingredient functions
Technology Topic
Dietary fibresEnzymatic hydrolysis +7
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PUM
Property | Measurement | Unit |
Water holding capacity | 6.12 | g/g |
Oil holding power | 2.38 | g/g |
Expansion force | 5.12 | ml/g |
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