Effects of Chemical Modification on Physicochemical Properties, Structure and Emulsifying Stability of Forsythia suspensa Insoluble Dietary Fiber

Authors :: Wensheng YAN
Liangliang ZHANG
Huanyang LI
Hailong LÜ
Jianguo XU
Source :: Shipin gongye ke-ji, Vol 43, Iss 19, Pp 61-68 (2022)
Publication Year :: 2022
Publisher :: The editorial department of Science and Technology of Food Industry, 2022.
Abstract: In this experiment, Forsythia suspensa was used as raw material to extract insoluble dietary fiber (IDF) by double enzyme method, and then the extracted IDF was chemically modified by carboxymethylation (CM), hydroxypropylation (HP) and cross-linking (CL), and their physicochemical properties, structure and emulsifying properties were analyzed. The results showed that the modified treatment reduced the water holding capacity of Forsythia suspensa IDF and significantly increased the oil holding capacity by 21%~53.0% (P

Subjects :: forsythia suspensa
insoluble dietary fiber
carboxymethylation modification
hydroxypropylation modification
cross-linking modification
physical and chemical properties
structural characterization
emulsification stability
Food processing and manufacture
TP368-456

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