Effect of Alkaline Hydrogen Peroxide Treatment on the Structure and Rheological Properties of Soluble Dietary Fiber from Lotus Root Residue

被引：0
|
作者：
Lei X. [1 ]
Qian Z. [1 ]
Peiyao W. [1 ]
Zicheng W. [1 ]
Linxi H. [1 ]
Ling H. [1 ]
机构：
[1] School of Life Science and Food Engineering, Huaiyin Institute of Technology, Jiangsu, Huaian
来源：
Journal of Chinese Institute of Food Science and Technology | 2024年 / 24卷 / 05期
关键词：
alkaline hydrogen peroxide; lotus root residue; rheological properties; soluble dietary fiber; structure;
D O I：
10.16429/j.1009-7848.2024.05.020
中图分类号：
学科分类号：
摘要：
The soluble dietary fiber(SDF) was extracted from lotus root residue after treatment with alkaline hydrogen peroxide (AHP), and the structure and rheological properties of SDF were compared before and after treatment. Results showed that after AHP treatment, the extraction rate of lotus root residue SDF was increased by 7.21 times(P<0.05), and the contents of L-rhamnose and D-galactose were significantly increased by 51.85% and 39.27%, respectively (P<0.05). Compared with untreated lotus root residue SDF, AHP treatment reduced the molecular weight of lotus root residue SDF, and the Zeta-potential was decreased from -24.80 mV to -26.95 mV(P<0.05). Scanning electron microscope and Fourier transform infrared spectroscopy analysis showed that the structure of lotus root residue SDF became loose, the surface became rough, and some characteristic functional groups changed after AHP treatment. X-ray diffraction and thermogravimetric analysis showed that the crystallinity of lotus root residue SDF after AHP treatment was decreased, but its thermal stability in high temperatures were improved. Furthermore, the steady-state and dynamic rheological analysis showed that in the presence of Ca2+, the SDF treated with AHP showed higher shear viscosity and stronger gelation ability. In conclusion, AHP treatment could effectively improve the structure and rheological properties of lotus root residue SDF, which could provide a reference for the development and utilization of lotus root residue. © 2024 Chinese Institute of Food Science and Technology. All rights reserved.
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页码：245 / 253
页数：8
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