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Characterization of dietary fiber from wheat bran (Triticum aestivum L.) and its effect on the digestion of surimi protein

Lin, Yanan, Chen, Kang, Tu, Dan, Yu, Xina, Dai, Zhiyuan, Shen, Qing
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.102 pp. 106-112
2,2-diphenyl-1-picrylhydrazyl, Fourier transform infrared spectroscopy, Triticum aestivum, X-ray diffraction, cholesterol, dietary fiber, digestibility, enzymatic hydrolysis, food industry, freeze drying, functional properties, hydroxyl radicals, ideal body weight, in vitro digestion, lard, nitrites, peanut oil, physicochemical properties, polysaccharides, scanning electron microscopy, small intestine, sodium cholate, stomach, surimi, wheat bran
Dietary fiber is a class of polysaccharides that can not be digested by the gastrointestinal tract but have a significant physiological role. In this study, the insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) were obtained by enzymatic hydrolysis and lyophilization of wheat bran (Triticum aestivum L.). The physicochemical properties were to evaluated by laser diffraction, scanning electron microscopy, Fourier-transform infrared spectroscopy and X-ray diffraction. The results showed that the IDF was good at absorbing peanut oil (5.86 g/g), lard (9.63 g/g), cholesterol (4.11 mg/g in small intestine and 2.87 mg/g in stomach), sodium cholate (3.19 mg/g) and nitrite (100% at 105 min), while the SDF showed impressive DPPH, ABTS•+ and hydroxyl radical scavenging capacity. Finally, the surimi was fortified with IDF or SDF for in vitro protein digestion assay, and the physiological effects of dietary fiber resulted in a general reduction in digestibility with increased dosages of IDF and SDF. The functional properties of dietary fiber are potentially related with achieving healthy weight, making it a good additive in surimi products industry.