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Modification of Ginseng Insoluble Dietary Fiber by Enzymatic Method: Structural, Rheological, Thermal and Functional Properties

In this study, the effects of enzymatic modification using cellulase/xylanase on the composition and structural and functional properties of ginseng insoluble dietary fiber (G-IDF) were evaluated. Fourier transform infrared spectroscopy and scanning electron microcopy showed that enzymatic extractio...

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Autores principales: Jiang, Guihun, Ramachandraiah, Karna, Tan, Chaoyi, Cai, Nanjie, Ameer, Kashif, Feng, Xiaoyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379364/
https://www.ncbi.nlm.nih.gov/pubmed/37509900
http://dx.doi.org/10.3390/foods12142809
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author Jiang, Guihun
Ramachandraiah, Karna
Tan, Chaoyi
Cai, Nanjie
Ameer, Kashif
Feng, Xiaoyu
author_facet Jiang, Guihun
Ramachandraiah, Karna
Tan, Chaoyi
Cai, Nanjie
Ameer, Kashif
Feng, Xiaoyu
author_sort Jiang, Guihun
collection PubMed
description In this study, the effects of enzymatic modification using cellulase/xylanase on the composition and structural and functional properties of ginseng insoluble dietary fiber (G-IDF) were evaluated. Fourier transform infrared spectroscopy and scanning electron microcopy showed that enzymatic extraction treatment caused obvious structural alterations in ginseng-modified (G-MIDF) samples, which exhibited more porous and completely wrinkled surfaces. Comparing the peak morphology of G-MIDF with untreated IDF using X-ray diffractometry, the G-MIDF sample exhibited split peaks at a 2θ angle of 23.71°, along with the emergence of sharp peaks at 28.02°, 31.78°, and 35.07°. Thermo-gravimetric analysis showed that G-MIDF exhibited a specified range of pyrolysis temperature and is suitable for food applications involving processing at temperatures below 300 °C. Overall, it was evident from rheograms that both G-IDF and G-MIDF exhibited a resemblance with respect to viscosity changes as a function of the shear rate. Enzymatic treatment led to significant (p < 0.05) improvement in water holding, oil retention, water swelling, nitrite ion binding, bile acid binding, cholesterol absorption, and glucose absorption capacities.
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spelling pubmed-103793642023-07-29 Modification of Ginseng Insoluble Dietary Fiber by Enzymatic Method: Structural, Rheological, Thermal and Functional Properties Jiang, Guihun Ramachandraiah, Karna Tan, Chaoyi Cai, Nanjie Ameer, Kashif Feng, Xiaoyu Foods Article In this study, the effects of enzymatic modification using cellulase/xylanase on the composition and structural and functional properties of ginseng insoluble dietary fiber (G-IDF) were evaluated. Fourier transform infrared spectroscopy and scanning electron microcopy showed that enzymatic extraction treatment caused obvious structural alterations in ginseng-modified (G-MIDF) samples, which exhibited more porous and completely wrinkled surfaces. Comparing the peak morphology of G-MIDF with untreated IDF using X-ray diffractometry, the G-MIDF sample exhibited split peaks at a 2θ angle of 23.71°, along with the emergence of sharp peaks at 28.02°, 31.78°, and 35.07°. Thermo-gravimetric analysis showed that G-MIDF exhibited a specified range of pyrolysis temperature and is suitable for food applications involving processing at temperatures below 300 °C. Overall, it was evident from rheograms that both G-IDF and G-MIDF exhibited a resemblance with respect to viscosity changes as a function of the shear rate. Enzymatic treatment led to significant (p < 0.05) improvement in water holding, oil retention, water swelling, nitrite ion binding, bile acid binding, cholesterol absorption, and glucose absorption capacities. MDPI 2023-07-24 /pmc/articles/PMC10379364/ /pubmed/37509900 http://dx.doi.org/10.3390/foods12142809 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Jiang, Guihun
Ramachandraiah, Karna
Tan, Chaoyi
Cai, Nanjie
Ameer, Kashif
Feng, Xiaoyu
Modification of Ginseng Insoluble Dietary Fiber by Enzymatic Method: Structural, Rheological, Thermal and Functional Properties
title Modification of Ginseng Insoluble Dietary Fiber by Enzymatic Method: Structural, Rheological, Thermal and Functional Properties
title_full Modification of Ginseng Insoluble Dietary Fiber by Enzymatic Method: Structural, Rheological, Thermal and Functional Properties
title_fullStr Modification of Ginseng Insoluble Dietary Fiber by Enzymatic Method: Structural, Rheological, Thermal and Functional Properties
title_full_unstemmed Modification of Ginseng Insoluble Dietary Fiber by Enzymatic Method: Structural, Rheological, Thermal and Functional Properties
title_short Modification of Ginseng Insoluble Dietary Fiber by Enzymatic Method: Structural, Rheological, Thermal and Functional Properties
title_sort modification of ginseng insoluble dietary fiber by enzymatic method: structural, rheological, thermal and functional properties
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379364/
https://www.ncbi.nlm.nih.gov/pubmed/37509900
http://dx.doi.org/10.3390/foods12142809
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