Structural characteristics and functional properties of rice bran dietary fiber modified by enzymatic and enzyme-micronization treatments
详细信息 查看全文
- 作者：Ya Wena ; b ; Meng Niua ; b ; nmjay417@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Binjia Zhanga ; b ; Siming Zhaoa ; b ; zsmjx@mail.hzau.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Shanbai Xionga ; b
- 关键词：Xylanase ; Cellulase ; Ball-milling ; Crystalline structure ; Thermal property
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：344-351
- 全文大小：1103 K
文摘
- class="listitem" id="list_ulist0010">
- class="label">•
Enzymatic and enzyme-micronization treatments increased soluble dietary fiber content.
- class="label">•
The breakage of fiber structure with varying degrees was observed.
- class="label">•
Fiber crystallinity was prominently influenced by enzyme and enzyme-micronization.
- class="label">•
Infrared spectroscopy and calorimetric curves verified the changes of fiber structure.
- class="label">•
Enzyme and enzyme-micronization modified fiber functional properties.