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Influences of superfine-grinding and mix enzymatic hydrolysis combined with hydroxypropylation or acetylation on the structure and physicochemical properties of jujube kernel fiber

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العنوان: Influences of superfine-grinding and mix enzymatic hydrolysis combined with hydroxypropylation or acetylation on the structure and physicochemical properties of jujube kernel fiber
المؤلفون: Jiangning Zhang, Zheng Ye
المصدر: Frontiers in Sustainable Food Systems, Vol 8 (2024)
بيانات النشر: Frontiers Media S.A., 2024.
سنة النشر: 2024
المجموعة: LCC:Nutrition. Foods and food supply
LCC:Food processing and manufacture
مصطلحات موضوعية: jujube kernel fiber, superfine-grinding, mix enzymatic hydrolysis, hydroxypropylation, acetylation, physicochemical properties, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
الوصف: IntroductionJujube kernel is a low-cost and abundant fiber resource, but its application in food industry is little because of its lower soluble fiber content and poor physicochemical properties.MethodsIn the current study, jujube kernel fiber (JKF) was modified by three composite methods: superfine-grinding and mix enzymatic hydrolysis alone, and combined with acetylation or hydroxypropylation.Results and discussionAfter these modifications, the microstructure of JKF became more porous, and its soluble fiber and extractable polyphenol contents, surface area, water adsorption and expansion capacities, and cation exchange capacity were all significantly improved (p
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 2571-581X
Relation: https://www.frontiersin.org/articles/10.3389/fsufs.2024.1382314/full; https://doaj.org/toc/2571-581X
DOI: 10.3389/fsufs.2024.1382314
URL الوصول: https://doaj.org/article/03a7a7f0d7a14671aa475bf1c2e04f83
رقم الانضمام: edsdoj.03a7a7f0d7a14671aa475bf1c2e04f83
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:2571581X
DOI:10.3389/fsufs.2024.1382314