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Food Science and Human Wellness 2021, 10(3): 356-361 https://doi.org/10.1016/j.fshw.2021.02.027
Research Article | Open Access | Issue | Published: 16 April 2021

Modification of wheat bran insoluble and soluble dietary fibers with snail enzyme

Show Author's Information Xin Liua,  Keke Suoa,  Pei Wanga,  Xue Lia,  Limin Haob( ),  Jiaqing Zhua,  Juanjuan Yia,  Qiaozhen Kanga,  Jinyong Huangc,  Jike Lua( )
School of Life Sciences, Zhengzhou University, Henan 450001, China
The Quartermaster Research Institute of Engineering and Technology, Academy of Military Sciences PLA China, Beijing 100010, China
School of Agricultural Science, Zhengzhou University, Henan 450001, China

Peer review under responsibility of KeAi Communications Co., Ltd

Keywords:
Physicochemical properties, Snail enzyme, Insoluble dietary fiber, Soluble dietary fiber, Functional properties
Cite this article:
Liu X, Suo K, Wang P, et al. Modification of wheat bran insoluble and soluble dietary fibers with snail enzyme. Food Science and Human Wellness, 2021, 10(3): 356-361. https://doi.org/10.1016/j.fshw.2021.02.027
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Abstract Full text About this article

Insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) extracted from wheat bran were modified by snail enzyme and their physicochemical properties (water retention capacity and oil retention capacity), functional properties (cholesterol adsorption capacity, glucose adsorption capacity and antioxidant activity) and structural characterizations were evaluated. The results showed that snail enzyme modification led to the significant increase in oil retention capacity of IDF, glucose adsorption capacity and cholesterol adsorption capacity of IDF and SDF. Enzymatic modification also markedly improved the DPPH radical scavenging capacity and reducing power of IDF and SDF. Meanwhile, scanning electron microscopy (SEM) analysis indicated the microstructures of IDF and SDF powders were significantly changed. Fourier transfer-infrared spectrometry (FT-IR) showed that snail enzyme modification could degrade the part of cellulose and hemicellulose of IDF and SDF. All these improved physicochemical and functional properties of IDF and SDF might depend on their structural changes. It suggested that snail enzyme modification could effectively improve physicochemical and functional properties of IDF and SDF from wheat bran.


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About this article

Modification of wheat bran insoluble and soluble dietary fibers with snail enzyme

Show Author's information Xin Liua, Keke Suoa, Pei Wanga, Xue Lia, Limin Haob( ), Jiaqing Zhua, Juanjuan Yia, Qiaozhen Kanga, Jinyong Huangc, Jike Lua( )
School of Life Sciences, Zhengzhou University, Henan 450001, China
The Quartermaster Research Institute of Engineering and Technology, Academy of Military Sciences PLA China, Beijing 100010, China
School of Agricultural Science, Zhengzhou University, Henan 450001, China

Peer review under responsibility of KeAi Communications Co., Ltd

Abstract

Insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) extracted from wheat bran were modified by snail enzyme and their physicochemical properties (water retention capacity and oil retention capacity), functional properties (cholesterol adsorption capacity, glucose adsorption capacity and antioxidant activity) and structural characterizations were evaluated. The results showed that snail enzyme modification led to the significant increase in oil retention capacity of IDF, glucose adsorption capacity and cholesterol adsorption capacity of IDF and SDF. Enzymatic modification also markedly improved the DPPH radical scavenging capacity and reducing power of IDF and SDF. Meanwhile, scanning electron microscopy (SEM) analysis indicated the microstructures of IDF and SDF powders were significantly changed. Fourier transfer-infrared spectrometry (FT-IR) showed that snail enzyme modification could degrade the part of cellulose and hemicellulose of IDF and SDF. All these improved physicochemical and functional properties of IDF and SDF might depend on their structural changes. It suggested that snail enzyme modification could effectively improve physicochemical and functional properties of IDF and SDF from wheat bran.

Keywords: Physicochemical properties, Snail enzyme, Insoluble dietary fiber, Soluble dietary fiber, Functional properties

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Publication history
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Publication history

Received: 24 July 2020
Revised: 05 September 2020
Accepted: 21 September 2020
Published: 16 April 2021
Issue date: May 2021

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© 2021 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

Acknowledgements

Acknowledgements

This study was supported by the National Natural Science Foundation of China (81870093), the Research Project of People's Liberation Army (BXP20C006, BX115C007), the Special Subject Funding of Zhengzhou University and the Natural Science Foundation of Henan Province for Outstanding Youth (202300410365).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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