Effects of physical modification on content, polysaccharide composition and structure of dietary fiber in sweet potato peels

doi:10.3969/j.issn.1004-1524.2020.03.15

›› 2020, Vol. 32 ›› Issue (3): 490-498.DOI: 10.3969/j.issn.1004-1524.2020.03.15

• Food Science • Previous Articles Next Articles

Effects of physical modification on content, polysaccharide composition and structure of dietary fiber in sweet potato peels

WU Weicheng¹, DAI Jianbo^1,2, CAO Yan¹, XIA Qile^1,*, CHEN Jianbing¹, MENG Xianghe²

1.Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China;
2.School of Oceanograpy, Zhejiang University of Technology, Hangzhou 310014, China

Received:2019-10-25 Online:2020-03-25 Published:2020-04-03

Abstract

Abstract: In order to further explore the influence of physical modification on soluble dietary fiber (SDF) content, polysaccharide component, and morphological structure of sweet potato peels, ultrasonic, subcritical water and microwave modifications were used to treat the dietary fiber of sweet potato peels. The contents of SDF and neutral and acidic polysaccharides in the dietary fiber of sweet potato peels were determined. The transmission electron microscope (TEM), Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) were used to characterize the shape and structure of the dietary fiber. The results showed that the effect of subcritical water modification on the yield of SDF, total dietary fiber (TDF) and neutral polysaccharide was significant (P<0.05). The SDF yield and the proportion of neutral polysaccharide were related to the degree of dietary fiber destruction. The highest proportion of acid polysaccharides eluted by 0.1, 0.2, 0.3 and 0.5 mol·L^-1 NaCl were found in unmodified samples, which were 8.48%, 19.52%, 28.44% and 2.32%, respectively. The highest proportion of acid polysaccharides eluted by 0.4 mol·L^-1 NaCl was found after subcritical water modification (10.99%), and the highest proportion of acid polysaccharides eluted by 0.6 mol·L^-1 NaCl was found after ultrasonic modification. TEM showed that the subcritical water modification had the most obvious structural damage to TDF of sweet potato peels, as its specific surface area increased, which showed a more complex spatial structure. FTIR analysis showed that the modified dietary fiber still had functional groups of polysaccharides. The polygalacturonic acid structure of pectin was found in unmodified and physically modified dietary fiber, and the total content of pectin in dietary fiber of sweet potato peels increased after physical modification. XRD results showed that both subcritical water and microwave modification converted the cellulose crystal form of TDF in sweet potato peels from type I to type II. Among them, the subcritical water modification exhibited the most serious damage to crystal shape. It was calculated that the crystallinity after subcritical water modification was 21.33%, which was 15.12, 7.85 and 4.41 percent lower than that of unmodified sample, and samples after ultrasonic and microwave modification, respectively.

Key words: sweet potato peels, physical modification, dietary fiber, polysaccharide composition, structural analysis

CLC Number:

S531
TS205

WU Weicheng, DAI Jianbo, CAO Yan, XIA Qile, CHEN Jianbing, MENG Xianghe. Effects of physical modification on content, polysaccharide composition and structure of dietary fiber in sweet potato peels[J]. , 2020, 32(3): 490-498.

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Effects of physical modification on content, polysaccharide composition and structure of dietary fiber in sweet potato peels

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