Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin
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- 作者：Meng-mei Ma ; Tai-hua Mu ; mutaihua@126.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：DF ; dietary fiber ; TDF ; total dietary fiber ; IDF ; insoluble dietary fiber ; SDF ; soluble dietary fiber ; SEM ; scanning electron microscopy ; FT-IR ; Fourier-transformed infrared spectroscope ; XRD ; X-ray diffraction ; WRC ; water retention capacity ; WSC ; water swelling capacity ; OAC ; oil adsorption capacity ; 伪-AAIR ; 伪-amylase activity inhibition ration ; GAC ; glucose adsorption capacity ; BRI ; bile acid retardation index
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 March 2016
- 年：2016
- 卷：194
- 期：Complete
- 页码：237-246
- 全文大小：1176 K
文摘
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Three deoiled cumin dietary fibers were prepared by three different methods.
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The highest purity of deoiled cumin dietary fiber was 84.18 g/100 g.
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The structure and crystallinity of dietary fibers varied with extraction methods.
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Physicochemical properties of three dietary fibers were related to particle sizes.
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Dietary fibers with mesh sizes of 100–150 exhibited better functional properties.