蒸汽爆炸
膨胀能力
响应面法
膳食纤维
纤维
热稳定性
食品科学
吸附
化学
萃取(化学)
肿胀 的
化学工程
材料科学
色谱法
制浆造纸工业
复合材料
工程类
有机化学
作者
Changrong Wang,Mengfan Lin,Yibin Li,Zebin Guo
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-10-28
卷期号:437: 137867-137867
被引量:15
标识
DOI:10.1016/j.foodchem.2023.137867
摘要
Edible fungi by-products are rich in dietary fiber (DF). In this study, we used steam explosion (SE) to modify Tremella fuciformis (T. fuciformis) stem DF. The SE conditions were optimized using response surface methodology (RSM), and the soluble dietary fiber (SDF) extraction rate increased 1.42-fold (from 23.33 ± 0.42 % to 33.21 ± 0.28 %) under optimized conditions. SE destroyed the dense structure of SDF, which improved the specific surface area and thermal stability. Furthermore, the structural changes induced by SE resulted in improved functional properties, and SDF had better hydration properties (water holding capacity, oil holding capacity, and swelling capacity increased by 1.23, 1.59, and 1.24 times, respectively) and hypoglycemic capacity (glucose adsorption capacity increased 1.84-fold at 100 mmol/L glucose). Therefore, SE is an excellent modification method for improving quality of edible fungi processing by-products SDF.
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