Abstract：
:This study evaluated the effects of alkali extraction, enzymatic hydrolysis, shear emulsifying assisted enzymatic hydrolysis, and particle size distribution on the chemical composition and the structural, physicochemical, and functional properties of deoiled cumin dietary fibers (AEDF, EHDF and SEDF). Compared to AEDF and EHDF, SEDF had the highest total dietary fiber, crystalline regions, water swelling capacity (6.79-7.98ml/g), oil adsorption capacity (6.12-7.25%), α-amylase activity inhibition ratio (14.79-21.84%), glucose adsorption capacity (2.02-60.86%), and bile acid retardation index (16.34-50.08%). DFs sieved with mesh sizes >80 exhibited better physicochemical and functional properties than unsieved DFs. The physicochemical properties of sieved DFs improved with increasing sieve mesh sizes (40-120), but decreased with sieve mesh sizes >120, while the functional properties increased with increasing sieve mesh sizes. SEDF sieved with mesh sizes 100-150 can be used as functional ingredients due to its excellent physicochemical and functional properties.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ma MM,Mu THdoi
10.1016/j.foodchem.2015.07.095subject
Has Abstractpub_date
2016-03-01 00:00:00pages
237-46eissn
0308-8146issn
1873-7072pii
S0308-8146(15)01128-0journal_volume
194pub_type
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