The influences of acetylation, hydroxypropylation, enzymatic hydrolysis and crosslinking on improved adsorption capacities and in vitro hypoglycemic properties of millet bran dietary fibre. (30th January 2022)

• Record Type: Journal Article
• Authors: Zheng, Yajun; Xu, Bufan; Shi, Panqi; Tian, Hailong; Li, Yan; Wang, Xueying; Wu, Song; Liang, Pengfei
• Is Part Of: Food chemistry. Volume 368(2022)
• Publication Date: 2022-01-30
• Subjects: Millet bran dietary fibre -- Acetylation -- Crosslinking -- Hydroxypropylation -- Cellulase hydrolysis -- Adsorption capacities -- Hypoglycemic properties; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.130883
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Acetylated millet fibre had the highest bile and cholesterol adsorbing capacities. Hydroxypropylation improved hydration and hypoglycemic properties of millet fibre. Crosslink improved adsorbing capacities of bile, Cu 2+ and NO2 – on millet fibre. Cellulase-hydrolyzed millet fibre showed the highest α-amylase inhibition activity. Cellulase-treated millet fibre had the lowest adsorbing capacities of bile and Cu 2+ . Abstract: The effects of acetylation, hydroxypropylation, cellulase hydrolysis and crosslinking on adsorption capacities and in vitro hypoglycemic activities of millet bran dietary fibre (MBDF) were studied. The results demonstrated that both acetylation and hydroxypropylation improved water swelling ability of MBDF, and adsorption capacities of cholesterol, cholate and copper ion on MBDF. Acetylation and hydroxypropylation also enhanced α-glucosidase and α-amylase inhibition activities, glucose-binding ability and glucose diffusion retardation index (GDRI) of MBDF. Acetylated MBDF showed the highest cholate (77.31 mg/g) and cholesterol (13.97 mg/g) adsorption capacities. The crosslinking improved adsorption of cholate, cholesterol, copper ion (25.64 mg/g) and nitrite ion (181.59 μg/g) on MBDF; but reduced α-amylase inhibition activity ( p < 0.05). Moreover, cellulase hydrolyzed MBDF exhibited the highest GDRI (39.60%) and α-amylase inhibition activity (34.53%), but the lowest oil and cholate adsorption capacities. The results suggest that the modified MBDFs can be used as an ingredient of hypoglycemic foods.