Water holding capacity of selected soluble and insoluble dietary fibre

Boulos, Nazik N.; Greenfield, Heather; Wills, R. B. H.

doi:10.1080/10942910009524629

Cited by 50 publications

(24 citation statements)

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“…This could be explained by the high uronic acid content or HG presence in the sample. However, our values were lower than some other pectins (37.84 g water/g) [55] and sunflower pectin (57 g water/g organic material) [58]. The oil-holding capacity of pectin isolated from in vitro cultures of F. officinalis was calculated to be 2.4 g oil/g (Table 4).…”

Section: Water-holding Capacity and Oil-holding Capacitycontrasting

confidence: 52%

“…The water-holding capacity of the isolated pectin was 10.8 g water/g ( Table 4). The values were significantly higher in comparison to water-soluble polysaccharides from Rosa roxburghii Tratt fruits (0.25 g water/g) [53], polysaccharides from carob flour (1.4 g water/g) [54], and insoluble locust bean fraction (5.65 g water/g) [55] but close to WHC of citrus pectin (8-10 g water/g) and apple fibers (9.36 g water/g) [56,57]. This could be explained by the high uronic acid content or HG presence in the sample.…”

Section: Water-holding Capacity and Oil-holding Capacitymentioning

confidence: 99%

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Isolation and Characterization of Pectic Polysaccharide Fraction fromIn VitroSuspension Culture ofFumaria officinalisL.

Ognyanov

Georgiev

Petkova

et al. 2018

International Journal of Polymer Science

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In the current study, an acidic polysaccharide from the in vitro suspension culture of Fumaria officinalis L. was obtained by extraction with 0.8% (w/v) aqueous ammonium oxalate. The polysaccharide fraction mainly consisted of galacturonic acid (41.0%), followed by galactose (7.3%) and arabinose (5.6%). This suggests the presence of arabinogalactan side chains in the rhamnogalacturonan-I segment of the studied pectin, which was mainly built up by homogalacturonan segments. The pectin was evaluated as low-methyl-esterified (45.0%) with degree of acetylation 3.4%. The polymer fraction was consisted of different molecular weight populations in the range of 6–600 kDa. The high amount of 4-L-hydroxyproline (11.7% of total protein) and the specific positive reaction to Yariv’s phenylglycoside reagent indicated the presence of an arabinogalactan protein in the cell walls. The functional properties of the polysaccharide fraction were evaluated, as it possessed better water-holding capacity than oil-holding capacity. The studied pectin demonstrated significant foaming ability and promising emulsifying properties in a concentration 1%. Therefore, the isolated polysaccharide fraction could be successfully used as emulsifier and foaming agent in food products and pharmaceutical supplements.

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Section: Water-holding Capacity and Oil-holding Capacitycontrasting

confidence: 52%

Section: Water-holding Capacity and Oil-holding Capacitymentioning

confidence: 99%

Isolation and Characterization of Pectic Polysaccharide Fraction fromIn VitroSuspension Culture ofFumaria officinalisL.

Ognyanov

Georgiev

Petkova

et al. 2018

International Journal of Polymer Science

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“…As a high chyme viscosity is known to decrease nutrient digestibility (Boulos et al . ; Leenhouwers et al . ), the absorption of minerals (Smits & Annison ; De Lange ) and the intestinal reabsorption of water (Amirkolaie et al .…”

Section: Discussionmentioning

confidence: 99%

The source of dietary non-protein energy affectsin vivoprotein digestion in African catfish (Clarias gariepinus)

2014

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The development of chyme characteristics and the in vivo digestion of crude protein (CP) were assessed in response to different dietary sources of non-protein energy. African catfish (Clarias gariepinus) were fed a starch or fat diet for 28 days, and faecal CP apparent digestibility coefficient (ADC) was determined by a marker method. After the consumption of a single meal, chyme was collected from four compartments of the gastrointestinal tract and viscosity, dry matter (DM), CP and marker concentration were measured. Replacing dietary fat by starch resulted in a lower faecal CP ADC (P < 0.05), even though CP originated from the same dietary ingredients. A higher inclusion level of starch led to a higher viscosity of chyme in the stomach, but a lower DM content, compared to the fat diet (P < 0.05). Gastric evacuation was delayed in starch fed fish, likely due to the high viscosity of chyme. After evacuation of chyme into the proximal intestine, no significant differences in chyme characteristics were observed between diets (P > 0.05). Changes in macronutrient composition can alter the environment in which CP digestion takes place. We suggest that for the formulation of highly digestible diets, the entire feed matrix needs to be considered, rather than single ingredients.

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“…High WHC value demonstrates that MPP has potential applications in products that require high viscosity and texture improvement, such as cooked meat or bakery [74,80]. To this, Boulos et al [81] explained that water molecules either as free or bound forms react with carbohydrates in the association of heat. The linear molecules such as amylose and amylopectin are realigned into an immobile monolayer to form a precipitate or a gel, a phenomenon known as retrogradation.…”

Section: Characterisation Of Mango Peel Pectinmentioning

confidence: 99%

Mango Peel Pectin by Microwave-Assisted Extraction and Its Use as Fat Replacement in Dried Chinese Sausage

Wongkaew

Sommano

Tangpao

et al. 2020

Foods

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In this research, low-fat dried Chinese sausage was formulated with mango peel pectin (MPP; 0%, 5%, 10%, and 15% (w/w)) extracted by microwave assisted extraction (MAE). The extractable yield of pectin attained from peel of Nam Dok Mai variety was achieved at 13.85% using 700-watt power. The extracted MPP were of high equivalent weight (1485.78 mg/mol), degree esterification (77.19%) and methoxyl content (19.33%) with a structure of greater porosity as compared to that of the conventional method. Spectrum scans by Fourier transform infrared spectrophotometer (FT-IR) indicated that the extracted MPP gave similar wave number profiles as the commercial pectin. Quality attributes of the Chinese sausages were assessed and compared with the control formula (CTRL). At higher concentrations of MPP, the intensity of redness and yellowness in sausage increased. The texture profile of the sausage illustrated that only the hardness value was comparable with the CTRL, while springiness, cohesiveness, gumminess and chewiness were statistically lower (p < 0.05). Furthermore, the sensory evaluation by experienced panellists (n = 12) indicated that 5% MPP similarly represented overall acceptability with the CTRL. Consequently, MPP can be effectively incorporated in the formula at low level to replace fat in Chinese sausage, allowing colour improvement and production of a healthier option.

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Water holding capacity of selected soluble and insoluble dietary fibre

Cited by 50 publications

References 24 publications

Isolation and Characterization of Pectic Polysaccharide Fraction fromIn VitroSuspension Culture ofFumaria officinalisL.

Isolation and Characterization of Pectic Polysaccharide Fraction fromIn VitroSuspension Culture ofFumaria officinalisL.

The source of dietary non-protein energy affectsin vivoprotein digestion in African catfish (Clarias gariepinus)

Mango Peel Pectin by Microwave-Assisted Extraction and Its Use as Fat Replacement in Dried Chinese Sausage

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