Improvement of soluble dietary fiber quality in Tremella fuciformis stem by steam explosion technology: An evaluation of structure and function
文献类型： 外文期刊
作者： Wang, Changrong 1 ; Lin, Mengfan 1 ; Li, Yibin 3 ; Guo, Zebin 1 ;
作者机构： 1.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou, Fujian, Peoples R China
2.Minist Agr & Rural Affairs, Integrated Sci Res Base Edible Fungi Proc & Compre, Fuzhou, Fujian, Peoples R China
3.Fujian Acad Agr Sci, Fuzhou, Fujian, Peoples R China
关键词： Steam explosion; Tremella fuciformis stem; Soluble dietary fiber; Structural properties; Functional properties
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 437 卷
页码：
收录情况： SCI
摘要： Edible fungi by-products are rich in dietary fiber (DF). In this study, we used steam explosion (SE) to modify Tremella fuciformis (T. fuciformis) stem DF. The SE conditions were optimized using response surface methodology (RSM), and the soluble dietary fiber (SDF) extraction rate increased 1.42-fold (from 23.33 +/- 0.42 % to 33.21 +/- 0.28 %) under optimized conditions. SE destroyed the dense structure of SDF, which improved the specific surface area and thermal stability. Furthermore, the structural changes induced by SE resulted in improved functional properties, and SDF had better hydration properties (water holding capacity, oil holding capacity, and swelling capacity increased by 1.23, 1.59, and 1.24 times, respectively) and hypoglycemic capacity (glucose adsorption capacity increased 1.84-fold at 100 mmol/L glucose). Therefore, SE is an excellent modification method for improving quality of edible fungi processing by-products SDF.
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