Characterisation of alkaline and enzymatic modified insoluble dietary fibre from Undaria pinnatifida

Abstract

Undaria pinnatifida insoluble dietary fibre (UIDF) was modified by alkali (NaOH solution) and complex enzyme (xylanase and cellulase) to improve the physicochemical properties. Scanning electron microscopy revealed that the surface structure after modification was rough and loose. The characteristic absorption peaks in Fourier transfer infrared spectrometry and X-ray diffraction patterns showed that enzymes can further hydrolyse the UIDF than alkali mainly in amorphous region, and increased the soluble dietary fibre content to 16.31%. The alkaline and complex enzymatic modification both resulted in higher water retention capacity, water swelling capacity, oil absorption capacity, glucose adsorption capacity and the inhibition ability towards α-amylase. The complex enzymatic modification exhibited better features in almost all properties, and the modification did not change the inhibiting mechanism on α-amylase (noncompetitive type). Overall, both two modifications could effectively improve the properties of UIDF, which may promote its use in food applications.

Effect of extrusion and enzyme modification on functional and structural properties of pea peel (Pisum sativum L.) insoluble dietary fibre and its effect on yogurt rheology

“…In comparison with unmodified and extrusion‐treated samples, enzyme‐treated samples had considerably higher CEC. In the presence of cellulase and xylanase, the porosity of the IDF network increased, resulting in a significant increase in CEC, which can help lower blood pressure by lowering the Na+/Ka+ ratio (Zhou et al ., 2020).…”

“…The cation exchange capacity (CEC) of the modified IDF was calculated according to Zhou et al . (2020). Samples (1 g) were hydrated in 50 mL of 0.1 M hydrochloric acid.…”

Dietary fibers from fruit and vegetable waste: methods of extraction and processes of value addition

“…These methods are acid hydrolysis, alkaline hydrolysis, enzymatic hydrolysis, water extraction, steam explosion, micronization, ultrasonication, microwave-irradiation, extrusion, shear homogenization, high hydrostatic pressure, and hybrid methods (modified or a mixture of two methods). Enzyme hydrolysis is a commonly used method [31][32][33][34][35] among all other methods. Enzymes like cellulase, viscozyme L, isozyme, and xylanase are used with various activities.…”

“…Enzymes like cellulase, viscozyme L, isozyme, and xylanase are used with various activities. Xylanase is recently used with cellulase and found to give good results [31,34]. Use of a combination of enzymes instead of a single enzyme yields relatively better results [36].…”

Effect of modified okara insoluble dietary fibre on the quality of yoghurt

“…IDF can be extracted from several agro-industrial products and added to food matrices to produce IDF-rich foods that provide new choices for health-conscious consumers ( Luo et al, 2018 ). However, its addition negatively affects the colour, flavour, and texture of the final functional food ( Zhou et al, 2020 ). Therefore, modifying IDF to overcome its shortcomings and expand its application in the food industry are challenges that need to be overcome.…”