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Relationship between Physical and Hydration Properties of Soluble and Insoluble Fiber of Artichoke
Abstract
Hot water and cellulase hydrolysis extraction methods were used to obtain soluble and insoluble fractions of dietary fiber (DF). Concentrates of the DF fractions were used to study their structure, physical properties (particle size, density, porosity, and oil adsorption capacity), hydration properties (swelling, water binding capacity, and viscosity), and glucose dialysis retardation index. Hydrolysis with cellulase modified the physical and hydration properties of the different samples analyzed, since this enzyme reduced the particle size in soluble and insoluble dietary fiber (SDF and IDF, respectively), while increasing the water binding capacity of IDF and decreasing that of SDF. Correlation studies carried out between the different properties analysed, showed that the behavior of hydrated fiber and the delay in glucose diffusion are determined by the physical properties of fiber. Keywords: Dietary fiber; functional properties; fiber extraction and artichoke
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Cited by
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Self-citationComparison of Dietary Fibre from By-products of Processing Fruits and Greens and from Cereals
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Metadata
- Authors
- López, G., Ros, G., Rincón, F., Periago, M. J., Martínez, M. C., & Ortuño, J.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1996-01-01
- Volume
- 44
- Issue
- 9
- Pages
- 2773-2778
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2077855203
- Cited by
- 249
- References
- 0
- FWCI
- 1.24
- Type
- journal article
- Language
- en
- Open access
- closed
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- López, G., Ros, G., Rincón, F., Periago, M. J., Martínez, M. C., & Ortuño, J. (1996). Relationship between Physical and Hydration Properties of Soluble and Insoluble Fiber of Artichoke. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf9507699
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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