Physicochemical characterisation of dietary fibre components and their ability to bind some process-induced mutagenic heterocyclic amines, Trp-P-1, Trp-P-2, AαC and MeAαC

The physicochemical properties of potato fibre, wheat bran and oat samples were investigated, along with their binding capability to heterocyclic amines (HCAs). Potato fibre displayed highest total dietary fibre content (71.8/100 g dry weight basis, dwb), followed by wheat bran (57.2/100 g dwb) and oat sample 2 (53.0/100 g dwb). Oat samples 1, 3 and 4 displayed considerably lower dietary fibre content (20.5–28.8/100 g, dwb). Oat samples 3 and 4 displayed highest soluble fibre content (70–83%), and oat sample 3 also displayed highest swelling and water retention capacity (WRC). Dietary fibre samples, except samples 3 and 4, displayed improved binding to HCAs as sample weight increased. The behaviour of wheat bran and potato fibre was similar to oat samples 1 and 2. Binding of MeAαC was comparatively greater than that of other HCAs. Dietary fibre fractions with high insoluble fibre and functional groups of HCAs may significantly contribute to the binding capacity.

► Study investigates the physicochemical properties of selected dietary fibres.
► Evaluate the binding property of these fibres with heterocyclic amines.
► Soluble fibre fraction determines the hydration property that forms gel with water molecules.
► Insoluble fraction increased binding ability that improved with the increased sample weight.
► Interaction of functional groups of heterocyclic amines and dietary fibre contribute to binding.