Effects of Different Treatments on the Structure and Physicochemical Properties of Artichoke Dietary Fiber

Yayi WANG; Xiaokang FU; Bian HE; Liang HUANG; Renwei ZHU; Linwei ZHANG

doi:10.13386/j.issn1002-0306.2022010281

Shipin gongye ke-ji (Nov 2022)

Effects of Different Treatments on the Structure and Physicochemical Properties of Artichoke Dietary Fiber

Yayi WANG,
Xiaokang FU,
Bian HE,
Liang HUANG,
Renwei ZHU,
Linwei ZHANG

Affiliations

Yayi WANG: Hunan Provincial Key Laboratory of Special Medical Food Processing, College of Food Science and Engineering, Central South University of Forestry & Technology, Changsha 410004, China
Xiaokang FU: Hunan Provincial Key Laboratory of Special Medical Food Processing, College of Food Science and Engineering, Central South University of Forestry & Technology, Changsha 410004, China
Bian HE: Hunan Provincial Key Laboratory of Special Medical Food Processing, College of Food Science and Engineering, Central South University of Forestry & Technology, Changsha 410004, China
Liang HUANG: Hunan Provincial Key Laboratory of Special Medical Food Processing, College of Food Science and Engineering, Central South University of Forestry & Technology, Changsha 410004, China
Renwei ZHU: Hunan Provincial Key Laboratory of Special Medical Food Processing, College of Food Science and Engineering, Central South University of Forestry & Technology, Changsha 410004, China
Linwei ZHANG: Hunan Provincial Key Laboratory of Special Medical Food Processing, College of Food Science and Engineering, Central South University of Forestry & Technology, Changsha 410004, China

DOI: https://doi.org/10.13386/j.issn1002-0306.2022010281
Journal volume & issue: Vol. 43, no. 22
pp. 83 – 89

Abstract

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The effects of two treatments–ultrafine grinding (UG) and freeze-ultrafine-grinding (FUG) on the structure and physicochemical properties of artichoke dietary fiber as dietary fiber (ADF) were investigated. The results showed that the structure of the freeze-ultrafine-grinding artichoke dietary fiber was looser and the particle size was more uniform and concentrated. Compared with non-treated ADF, the D50 values were reduced by 84.63% and 86.72% respectively for the two treatments. In addition, the swelling power, the water holding capacity and the oil holding capacity of the two treatments were increased by 1.22, 1.20, 1.06 times and 1.44, 1.25, 1.97 times, respectively. Moreover, the glucose absorption capacity were increased by 135.09% and 271.09%. And beyond that, the crystallinity of non-treated ADF, UG and FUG were 26.73%, 30.57% and 38.10%. Both UG and FUG improved the physicochemical properties of artichoke dietary fiber, with the latter one being more effective. This study would provide new ideas for the comprehensive utilization of artichoke dietary fiber in the future.

Published in Shipin gongye ke-ji

ISSN: 1002-0306 (Print)
Publisher: The editorial department of Science and Technology of Food Industry
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.spgykj.com/indexen.htm

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