Structural, rheological and functional properties of modified soluble dietary fiber from tomato peels. (April 2018)

• Record Type: Journal Article
• Authors: Li, Na; Feng, Ziqian; Niu, Yuge; Yu, Liangli
• Is Part Of: Food hydrocolloids. Volume 77(2018)
• Page Start: 557
• Page End: 565
• Publication Date: 2018-04
• Subjects: Tomato peels -- SDF -- AHP -- Rheology -- Functional properties; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2017.10.034
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: Modified soluble dietary fiber (M-SDF) were extracted from tomato peels by alkaline hydrogen peroxide (AHP). The modified conditions were 20% H2 O2 solution (v/v), pH 10, solid-liquid rate as 1:15 (w/v) and reaction time as 1.5 h. The extraction yield of M-SDF increased three times than that of original SDF (O-SDF). M-SDF showed smaller molecular weight of 1.24 × 10 6 Da and lower ζ-potential of −34.3 mV than those of O-SDF. Monosaccharide composition, FT-IR and TEM were used to investigate the differences of structural characteristic between O-SDF and M-SDF. Rheological properties of M-SDF at different pH and ions types were also determined. The results showed that M-SDF could form the ideal gel at pH 5 with Ca 2+ existed. M-SDF also showed stronger gelation ability with Ca 2+ than O-SDF. M-SDF exhibited excellent capacities of water holding, glucose adsorption and binding bile acids. M-SDF of tomato peels was suggested to be used as a novel kind of functional hydrocolloid or additive in food industry. Graphical abstract: Image Highlights: The extraction yield of SDF from tomato peels increased by AHP modification. M-SDF had greater gelation ability in the presence of Ca 2+ than O-SDF. The difference of pH and types of ions affect gelation ability of M-SDF. M-SDF had improved functional properties in the presence of Ca 2+ than O-SDF.