Chemical composition and physicochemical properties of dietary fiber from Polygonatum odoratum as affected by different processing methods

Food Research International

Volumn 49, Issue 1, 2012, Pages 406-410

  Lan, Gaoshuang ^a   Chen, Haixia ^a   Chen, Shuhan ^a   Tian, Jingge ^a  

^a TIANJIN UNIVERSITY   (China)

Author keywords

Chemical composition; Dietary fiber; Functional properties; Polygonatum odoratum; Processing methods

Indexed keywords

CHEMICAL COMPOSITIONS; DIETARY FIBERS; FUNCTIONAL PROPERTIES; POLYGONATUM ODORATUM; PROCESSING METHOD;

FOOD PRODUCTS; GLUCOSE; OILS AND FATS;

FIBERS;

POLYGONATUM; POLYGONATUM ODORATUM;

EID: 84866306586     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.07.047     Document Type: Article

References (36)

1. Agustiniano-Osornio J.C., González-Soto R.A., Flores-Huicochea E., Manrique-Quevedo N., Sánchez-Hernández L., Bello-Pérez L.A. Resistant starch production from mango starch using a single screw extruder. Journal of the Science of Food and Agriculture 2005, 85:2105-2110.
2. Albersheim P., Neukom H., Deuel H. Splitting of pectin chain molecules in neutral solutions. Archives of Biochemistry and Biophysics 1960, 90:46-51.
3. Anderson J.W., Baird P., Davis J.R.H., Ferreri S., Knudtson M., Koraym A., et al. Health benefits of dietary fiber. Nutrition Reviews 2009, 67:188-205.
4. Anderson E.T., Berry B.W. Identification of nonmeat ingredients for increasing fat holding capacity during heating of ground beef. Journal of Food Quality 2001, 24:291-299.
5. AOAC Association of official analytical chemists: Total, soluble, and insoluble dietary fiber in foods 1991.
6. Björck I., Nyman M., Asp N.-G. Extrusion-cooking and dietary fiber: Effects on dietary fiber content and on degradation in the rat intestinal tract. Cereal Chemistry 1984, 61:174-179.
7. Brownlee I.A. The physiological roles of dietary fibre. Food Hydrocolloids 2011, 25:238-250.
8. Caprez A., Arrigoni E., Amado R., Zeukom H. Influence of different types of thermal treatment on the chemical composition and physical properties of wheat bran. Journal of Cereal Science 1986, 4:233-239.
9. Chau C., Cheung K., Wong Y. Functional properties of protein concentrate from three Chinese indigenous legume seeds. Journal of Agricultural and Food Chemistry 1997, 45:2500-2503.
10. Chau C.F., Huang Y.L. Comparison of the chemical composition and physicochemical properties of different fibers prepared from the peel of Citrus sinensis L. cv. Liucheng. Journal of Agricultural and Food Chemistry 2003, 51:2615-2618.
11. Coffman A.W., Garcia V.V. Functional properties and amino acid contents of protein isolate from mung bean flour. Journal of Food Technology 1977, 12:473-484.
12. Fleury N., Lahaye M. Chemical and physico-chemical characterisation of fibres from Laminaria digitata (Kombu Breton): A physiological approach. Journal of the Science of Food and Agriculture 1991, 55:389-400.
13. Gómez-Ordóñez E., Jiménez-Escrig A., Rupérez P. Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast. Food Research International 2010, 43:2289-2294.
14. Gorinstein S., Martin-Belloso O., Park Y.S., Haruenkit R., Lojek A., Ciz M., et al. Comparison of some biochemical characteristics of different citrus fruits. Food Chemistry 2001, 74:309-315.
15. Grigelmo-Miguel N., Martin-Belloso O. Comparison of dietary fiber from by-products of processing fruits and greens and from cereals. LWT- Food Science and Technology 1999, 32:503-508.
16. Grigelmo-Miguel N., Martin-Belloso O. Characterization of dietary fiber from orange juice extraction. Food Research International 1999, 31:355-361.
17. Guillon F., Auffret A., Robertson J.A., Thibault J.-F., Barry J.-L. Relationships between physical characteristics of sugar beet fibre and its fermentability by human faecal flora. Carbohydrate Polymers 1998, 37:185-197.
18. Guillon F., Champ M.M.J. Carbohydrate fractions of legumes: Uses in human nutrition and potential for health. British Journal of Nutrition 2002, 88:293S-306S.
19. ICC Vienna: The Association. Standard methods of the International association for cereal chemistry, 104/1, 105/2, 107/1, 110/1, 115/1, 121, 136, 155 1976-1996.
20. Karleskind D., Laye I., Morr C., Schenz T. Emulsifying properties of lipids reduced and calcium-reduced whey protein concentrates. Journal of Food Science 1996, 61:54-58.
21. Kunzek H., Kabbert R., Gloyna D. Aspects of material science in food processing: Changes in plant cell walls of fruits and vegetables. European Food Research and Technology 1999, 208:223-250.
22. Lambo A.M., Oste R., Nyman M.E. Dietary fibre in fermented oat and barley b-glucan rich concentrates. Food Chemistry 2005, 89:283-293.
23. Lan G.S., Chen H.X., Wang Z.S., Zhang W.J., Zhang L.K. Extraction of Polygonatum odoratum polysaccharides using response surface methodology and preparation of a compound beverage. Carbohydrate Polymers 2011, 86:1775-1780.
24. Liu Y.P., Fu G.F., Cui H. Current advances on pharmacological researches of Huang Jing, Yu Zhu and their preparations. Li Shizhen Medicine and Materia Medica Research 1998, 4:371-373.
25. López G., Ros G., Rincón F., Periago M., Martinez M., Ortuño J. Propiedades funcionales de la fibra dietetic: Mecanismo de acción en el tracto gastrointestinal. Archivos Latinoamericanos de Nutrición 1997, 47:203-207.
26. Nyman M., Björck I., Håkansson B., Asp N.-G. Popping of whole-grain wheat: Effects on dietary fibre degradation in the rat intestinal tract. Journal of Cereal Science 1987, 5:67-72.
27. Phillips K.M., Palmer J.K. Effect of freeze-drying and heating during analysis on dietary fiber in cooked and raw carrots. Journal of Agricultural and Food Chemistry 1991, 39:1216-1221.
28. Reinders G., Thier H.P. Non-starch polysaccharides of tomatoes. II. Influence of thermal processing. European Food Research and Technology 1999, 209:47-51.
29. Robertson J.A., de Monredon F.D., Dysseler P., Guillon F., Amado R., Thibault J.F. Hydration properties of dietary fibre and resistant starch: A European collaborative study. LWT - Food Science and Technology 2000, 33:72-79.
30. Schneeman B.O. Fiber, inulin and oligofructose: Similarities and differences. Journal of Nutrition 1999, 129:1424S-1427S.
31. Tomoda M., Yoshiko Y., Tanaka H., Uno M. Plant mucilages. II. Isolation and characterization of a mucous polysaccharide, odoratan, from Polygonatum odoratum var japonicum rhizomes. Chemical and Pharmaceutical Bulletin 1971, 19:2173-2177.
32. Tosh S.M., Yada S. Dietary fibres in pulse seeds and fractions: Characterization, functional attributes and applications. Food Research International 2010, 43:450-460.
33. Wang S.J., Yu J.L., Liu H.Y., Chen W.P. Characterisation and preliminary lipid-lowering evaluation of starch from Chinese yam. Food Chemistry 2008, 108:176-181.
34. Zhang M., Bai X., Zhang Z.S. Extrusion process improves the functionality of soluble dietary fiber in oat bran. Journal of Cereal Science 2011, 54:98-103.
35. Zhou Y., Tang C., Gao X., Zhou R.L. Programs of studies on Materia Medica Yu Zhu. Journal of Tianjin Medical University 2005, 11:328-330.
36. Zhu K., Huang S., Peng W., Qian H., Zhou H. Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber. Food Research International 2010, 43:943-948.