Physicochemical and structural properties of dietary fiber from Rosa roxburghii pomace by steam explosion
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Published on: February 6, 2018
Xinyu Zhai1, Huanping Ao2, Wenhui Liu3
1Beijing Key Laboratory of Forest Food Process and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, No.35, Qinghua East Road, Beijing, 100083 People's Republic of China.
Abstract:
Rosa roxburghii pomace was treated by steam explosion (SE) at 0.87 MPa for 97 s. After SE treatment, the Insoluble dietary fiber (IDF) content of Rosa roxburghii pomace decreased from 45.13 ± 0.23 to 30.01 ± 0.15%, and the soluble dietary fiber (SDF) content increased from 9.31 ± 0.07 to 15.82 ± 0.31%. The structure of IDF and SDF after SE showed that the original compact structures were destroyed, and the specific surface areas increased. Thermal analysis showed that the thermal stability of the modified SDF was improved. However, SE did not change the crystal structure and functional group composition of IDF and SDF. Physicochemical analysis indicated that IDF had better hydration capacity after SE treatment, and the oil-holding capacities of IDF and SDF were also significantly improved. SE is an effective method to improve the utilization of Rosa roxburghii pomace and a feasible method for modification of dietary fiber.
