Effect of fermentation and dynamic high pressure microfluidization on dietary fibre of soybean residue

Journal of Food Science and Technology

Volumn 51, Issue 11, 2014, Pages 3285-3292

  Tu, Zongcai ^a,b   Chen, Lili ^a   Wang, Hui ^a   Ruan, Chuanying ^a   Zhang, Lu ^a   Kou, Yu ^a  

^a NANCHANG UNIVERSITY   (China)

^b JIANGXI NORMAL UNIVERSITY   (China)

Author keywords

Dietary fibre; Dynamic high pressure microfluidization; Fermentation; Monosaccharide; Soybean residue

Indexed keywords

CELLULOSE; CRYSTALLINITY; FERMENTATION; FIBERS; HIGH PRESSURE EFFECTS; LACTIC ACID; TOPOGRAPHY;

CRYSTAL STRUCTURE ANALYSIS; DIETARY FIBRE; DYNAMIC HIGH PRESSURE MICROFLUIDIZATION (DHPM); DYNAMIC HIGH-PRESSURE MICROFLUIDIZATION; LACTIC ACID BACTERIA; MONOSACCHARIDE; SOLUBLE DIETARY FIBRE; SOYBEAN RESIDUE;

CRYSTAL STRUCTURE;

EID: 84920252444     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0838-1     Document Type: Article

References (33)

1. AOAC (1995) Official methods of analysis of the Association of Analytical Chemists, 16th edn. Association of Official Analytical Chemists, Washington, DC
2. Champ M, Langkilde AM, Brouns F, Kettlitz B, Collet YL (2003) Advances in dietary fibre characterisation. 1. Definition of dietary fibre, physiological relevance, health benefits and analytical aspects. Nutr Res Rev 16(1):71–82
3. Chandalia M, Garg A, Lutjohann D, von Bergmann K, Grundy SM, Brinkley LJ (2000) Beneficial effects of high dietary fiber intake in patients with type 2 diabetes mellitus. New Engl J Med 342(19):1392–1398
4. Chau C-F, Wang Y-T, Wen Y-L (2007) Different micronization methods significantly improve the functionality of carrot insoluble fibre. Food Chem 100(4):1402–1408
5. Chen Y, Xie MY, Nie SP, Li C, Wang YX (2008) Purification, composition analysis and antioxidant activity of a polysaccharide from the fruiting bodies of Ganoderma atrum. Food Chem 107(1):231–241
6. Fantin G, Fogagnolo M, Guerzoni ME, Lanciotti R, Medici A, Pedrini P, Rossi D (1996) Effect of high hydrostatic pressure and high pressure homogenization on the enantioselectivity of microbial reductions. Tetrahedron Asymmetr 7(10):2879–2887
7. Fuller R, Gibson GR (1997) Modification of the intestinal microflora using probiotics and prebiotics. Scand J Gastroenterol 32:28–31
8. Gibson GR, Roberfroid MB (1995) Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. J Nutr 125(6):1401–1412
9. Golbitz P (1995) Traditional soyfoods: processing and products. J Nutr 125(3):S570–S572
10. Goñi I, Martin-Carrón N (1998) In vitro fermentation and hydration properties of commercial dietary fiber-rich supplements. Nutr Res 18(6):1077–1089
11. Gray J (2008) Dietary fibre - definition, analysis, physiology, health. Agro Food Industry Hi-Tech 19(2):4–5
12. Grigelmo-Miguel N, Martin-Belloso O (1999) Comparison of dietary fibre from by-products of processing fruits and greens and from cereals. LWT Food Sci Technol 32(8):503–508
13. Iordache M, Jelen P (2003) High pressure microfluidization treatment of heat denatured whey proteins for improved functionality. Innov Food Sci Emerg 4(4):367–376
14. Jafari SM, He Y, Bhandari B (2007) Optimization of nano-emulsions production by microfluidization. Eur Food Res Technol 225(5–6):733–741
15. Jenkins DJA, Kendall CWC, Augustin LSA, Franceschi S, Hamidi M, Marchie A, Jenkins AL, Axelsen M (2002) Glycemic index: overview of implications in health and disease. Am J Clin Nutr 76(1):266S–273S
16. Kushi LH, Meyer KA, Jacobs DR (1999) Cereals, legumes, and chronic disease risk reduction: evidence from epidemiologic studies. Am J Clin Nutr 70(3):451S–458S
17. Lambo AM, Oste R, Nyman M (2005) Dietary fibre in fermented oat and barley beta-glucan rich concentrates. Food Chem 89(2):283–293
18. Liu C, Liu W, Xiong H, Liang H, Tu Z, Ruan R (2006) Effect of instantaneous high pressure (IHP) treatment on solubility and rheologic properties of soybean dietary fiber. Abstr Paper Am Chem Soc 232:165–165
19. Liu W, Liu J, Xie M, Liu C, Liu W, Wan J (2009) Characterization and high-pressure microfluidization-induced activation of polyphenoloxidase from Chinese pear (Pyrus pyrifolia Nakai). J Agric Food Chem 57(12):5376–5380
20. Lukaczer D, Liska DJ, Lerman RH, Darland G, Schiltz B, Tripp M, Bland JS (2006) Effect of a low glycemic index diet with soy protein and phytosterols on CVD risk factors in postmenopausal women. Nutrition 22(2):104–113
21. Raghavendra SN, Swamy SRR, Rastogi NK, Raghavarao K, Kumar S, Tharanathan RN (2006) Grinding characteristics and hydration properties of coconut residue: a source of dietary fiber. J Food Eng 72(3):281–286
22. Redondo-Cuenca A, Villanueva-Suarez MJ, Rodriguez-Sevilla MD, Mateos-Aparicio I (2007) Chemical composition and dietary fibre of yellow and green commercial soybeans (Glycine max). Food Chem 101(3):1216–1222
23. Redondo-Cuenca A, Villanueva-Suarez MJ, Mateos-Aparicio I (2008) Soybean seeds and its by-product okara as sources of dietary fibre. Measurement by AOAC and Englyst methods. Food Chem 108(3):1099–1105
24. Sangnark A, Noomhorm A (2004) Chemical, physical and baking properties of dietary fiber prepared from rice straw. Food Res Int 37(1):66–74
25. Scheppach W, Luehrs H, Melcher R, Gostner A, Schauber J, Kudlich T, Weiler F, Menzel T (2004) Antiinflammatory and anticarcinogenic effects of dietary fibre. Clin Nutr 1(2):51–58
26. Schwarz WH (2001) The cellulosome and cellulose degradation by anaerobic bacteria. Appl Microbiol Biot 56(5–6):634–649
27. Scott RW (1979) Colorimetric determination of hexuronic acids in plant materials. Anal Chem 51(7):936–941
28. Thompson AK, Singh H (2006) Preparation of liposomes from milk fat globule membrane phospholipids using a Microfluidizer. J Dairy Sci 89(2):410–419
29. Tu Z-c, Wang H, C-m L, Liu G-x, Chen G, Ruan R (2009) Dynamic high pressure micro-fluidization effects on structure and physico-chemical properties of egg white protein. Chem Res Chinese U 25(3):302–305
30. Tunick MH, Van Hekken DL, Cooke PH, Smith PW, Malin EL (2000) Effect of high pressure microfluidization on microstructure of mozzarella cheese. LWT Food Sci Technol 33(8):538–544
31. Van Soest P (1963) Use of detergents in the analysis of fibrous feeds. I. Preparation of fiber residues of low nitrogen content. J Assoc Off Anal Chem 46(5):825–829
32. Van Soest P, Wine R (1967) Use of detergents in the analysis of fibrous feeds. IV. Determination of plant cell-wall constituents. J Assoc Off Anal Chem 50:50–55
33. Zia ur R, Islam M, Shah WH (2003) Effect of microwave and conventional cooking on insoluble dietary fibre components of vegetables. Food Chem 80(2):237–240