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Subcritical water extraction-based methods affect the physicochemical and functional properties of soluble dietary fibers from wheat bran
•Soluble dietary fibers were extracted by subcritical water extraction-based methods.•SWE-based methods affected physicochemical and functional properties of the SDF.•The SDF-III exerted prominent antioxidant and α-amylase inhibitory activities.•The USWEC technique can be utilized for the highly-eff...
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Published in: | Food chemistry 2019-11, Vol.298, p.124987-124987, Article 124987 |
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Main Authors: | , , , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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Summary: | •Soluble dietary fibers were extracted by subcritical water extraction-based methods.•SWE-based methods affected physicochemical and functional properties of the SDF.•The SDF-III exerted prominent antioxidant and α-amylase inhibitory activities.•The USWEC technique can be utilized for the highly-efficient production of SDFs.
In this study, subcritical water extraction (SWE), SWE in aqueous citric acid (pH 5.0) (SWEC), and ultrasound-assisted SWEC (USWEC) were used to extract soluble dietary fiber (SDF) from wheat bran. Results showed that SWE-based methods significantly influenced the physicochemical, functional, and biological properties of the SDF. The fraction SDF-III attained via USWEC had higher SDF yield (46.30%) and carbohydrate content (82.91%), and lower weight-average molecular weight (65.2 kDa) and particle size (1.17 μm), and looser and more porous surface structure, compared with the SDF-I and SDF-II obtained by SWE and SWEC, respectively. USWEC increased the thermal stability and homogeneity of SDF-III but decreased its apparent viscosity and dynamic viscoelasticity. Moreover, the SDF-III exhibited more significant antioxidant and α-amylase inhibitory activities in vitro than SDF-I and SDF-II. Therefore, the USWEC technique had a greater potential for the highly-efficient production of SDF from wheat bran. |
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ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2019.124987 |