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Multivariate analysis of structural and functional properties of soluble dietary fiber from corn bran using different modification methods.
Jiang, Caixia; Wei, Xuyao; Liu, Xiaolan; Wang, Juntong; Zheng, Xiqun.
Afiliación
  • Jiang C; National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China; College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China.
  • Wei X; College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China.
  • Liu X; Heilongjiang Key Laboratory of Corn Deep Processing Theory and Technology, College of Food and Biological Engineering, Qiqihar University, Qiqihar 161006, China. Electronic address: liuxiaolan001@126.com.
  • Wang J; College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China.
  • Zheng X; College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China; Engineering Research Center of Processing and Utilization of Grain By-products and Utilization of Ministry of Education, Daqing 163319, China. Electronic address: zhengxiqun@126.com.
Food Chem ; 462: 140989, 2025 Jan 01.
Article en En | MEDLINE | ID: mdl-39226641
ABSTRACT
This study comprehensively investigated the effects of high-temperature cooking (HT), complex enzyme hydrolysis (CE), and high-temperature cooking combined enzymatic hydrolysis (HE) on the chemical composition, microstructure, and functional attributes of soluble dietary fiber (SDF) extracted from corn bran. The results demonstrated that HE-SDF yielded the highest output at 13.80 ± 0.20 g/100 g, with enhancements in thermal stability, viscosity, hydration properties, adsorption capacity, and antioxidant activity. Cluster analysis revealed three distinct categories of SDF's physicochemical properties. Principal component analysis (PCA) confirmed the superior functional properties of HE-SDF. Correlation analysis showed positive relationships between the monosaccharide composition, purity, and viscosity of SDF and most of its functional attributes, whereas particle size and zeta potential were inversely correlated. Furthermore, a highly significant positive correlation was observed between crystallinity and thermal properties. These findings suggest that the HE method constitutes a viable strategy for enhancing the quality of SDF sourced from corn bran.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fibras de la Dieta / Zea mays Idioma: En Revista: Food Chem Año: 2025 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fibras de la Dieta / Zea mays Idioma: En Revista: Food Chem Año: 2025 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido