Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5769142 | LWT - Food Science and Technology | 2017 | 8 Pages |
â¢Okara insoluble dietary fiber (IDF) was downsized to nanometer range by wet milling.â¢Molecular and crystalline structure of IDF was disrupted after milling.â¢Particle size reduction of the IDF contributed to modify physicochemical properties.â¢Modified okara IDF may be applied as functional ingredient in foods.
Changes in structural characteristics and physicochemical properties of okara insoluble dietary fiber (IDF) during high-energy wet media milling process were analyzed. Particle size of the IDF was effectively reduced from 66.7 μm to 544.3 nm after 6 h of milling and kept constant (p > 0.05) as the milling process prolonged. As the particle size decreased, lightness and whiteness of the IDF significantly (p < 0.05) increased, zeta potential decreased continuously (p < 0.05). Swelling power, water solubility index and apparent viscosity extensively increased (p < 0.05) after 1 h of milling and then steadily decreased (p < 0.05). Electron microscopy observations showed that the IDF was changed from regular and compact rods to aggregates with puffed morphology. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis revealed that intermolecular hydrogen bonds and crystalline structure of the IDF polysaccharides were disturbed after milling.
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