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...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-07-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/14/2809 |
| _version_ | 1797589335004938240 |
|---|---|
| author | Guihun Jiang Karna Ramachandraiah Chaoyi Tan Nanjie Cai Kashif Ameer Xiaoyu Feng |
| author_facet | Guihun Jiang Karna Ramachandraiah Chaoyi Tan Nanjie Cai Kashif Ameer Xiaoyu Feng |
| author_sort | Guihun Jiang |
| collection | DOAJ |
| 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 (<i>p</i> < 0.05) improvement in water holding, oil retention, water swelling, nitrite ion binding, bile acid binding, cholesterol absorption, and glucose absorption capacities. |
| first_indexed | 2024-03-11T01:05:02Z |
| format | Article |
| id | doaj.art-dff4902bacef46c5ac205a543992638f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T01:05:02Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-dff4902bacef46c5ac205a543992638f2023-11-18T19:21:49ZengMDPI AGFoods2304-81582023-07-011214280910.3390/foods12142809Modification of Ginseng Insoluble Dietary Fiber by Enzymatic Method: Structural, Rheological, Thermal and Functional PropertiesGuihun Jiang0Karna Ramachandraiah1Chaoyi Tan2Nanjie Cai3Kashif Ameer4Xiaoyu Feng5School of Public Health, Jilin Medical University, Jilin 132013, ChinaSchool of Lifesciences, Sejong University, Seoul 05006, Republic of KoreaSchool of Public Health, Jilin Medical University, Jilin 132013, ChinaSchool of Public Health, Jilin Medical University, Jilin 132013, ChinaInstitute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, PakistanSchool of Public Health, Jilin Medical University, Jilin 132013, ChinaIn 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 (<i>p</i> < 0.05) improvement in water holding, oil retention, water swelling, nitrite ion binding, bile acid binding, cholesterol absorption, and glucose absorption capacities.https://www.mdpi.com/2304-8158/12/14/2809insoluble dietary fiberginseng residueenzymatic treatmentphysicochemical propertiesfunctional characteristicshydration properties |
| spellingShingle | Guihun Jiang Karna Ramachandraiah Chaoyi Tan Nanjie Cai Kashif Ameer Xiaoyu Feng Modification of Ginseng Insoluble Dietary Fiber by Enzymatic Method: Structural, Rheological, Thermal and Functional Properties Foods insoluble dietary fiber ginseng residue enzymatic treatment physicochemical properties functional characteristics hydration 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 | insoluble dietary fiber ginseng residue enzymatic treatment physicochemical properties functional characteristics hydration properties |
| url | https://www.mdpi.com/2304-8158/12/14/2809 |
| work_keys_str_mv | AT guihunjiang modificationofginsenginsolubledietaryfiberbyenzymaticmethodstructuralrheologicalthermalandfunctionalproperties AT karnaramachandraiah modificationofginsenginsolubledietaryfiberbyenzymaticmethodstructuralrheologicalthermalandfunctionalproperties AT chaoyitan modificationofginsenginsolubledietaryfiberbyenzymaticmethodstructuralrheologicalthermalandfunctionalproperties AT nanjiecai modificationofginsenginsolubledietaryfiberbyenzymaticmethodstructuralrheologicalthermalandfunctionalproperties AT kashifameer modificationofginsenginsolubledietaryfiberbyenzymaticmethodstructuralrheologicalthermalandfunctionalproperties AT xiaoyufeng modificationofginsenginsolubledietaryfiberbyenzymaticmethodstructuralrheologicalthermalandfunctionalproperties |