Modification of physicochemical properties of dietary fibre in carrots by mono- and divalent cations
Author
Summary, in English
Physicochemical changes of dietary fibre in the presence of NaCl or CaCl2 (0, 100 or 400 mM) during boiling (4 or 25 min) of blanched/frozen carrots were investigated, Addition of NaCl (100 mM) to the boiling water reduced total dietary fibre (TDF) content, due to a reduction of insoluble polymers. Higher concentrations had no further effects. NaCl showed minor effects, on molecular weight distribution as well as on viscosity of water-soluble polysaccharides (WSP) isolated. The low concentration of CaCl2 did not affect TDF content. but there was a redistribution of soluble (SDF) to insoluble dietary fibre (IDF), mainly uronic acids but to some extent also arabinose and galactose. The higher concentration of CaCl2 caused a significant loss of TDF (similar to18%). both soluble (uronic acids similar to9%, galactose similar to2% and arabinose similar to2%) and insoluble polymers (glucose similar to4%). Reduced amounts of the various WSP fractions were isolated (60-70%) in the presence of CaCl2. The viscosities of these fractions were comparatively lower. which may be explained by the proportionally lower amounts of arabinose and galactose in the high molecular weight fraction. All low molecular weight fractions isolated (not quantified in the dietary fibre analyses) contained high proportions of non-starch glucose. It is concluded that CaCl2 and NaCl modify physicochemical properties of dietary fibre to a great extent and, as a consequence, also nutritional effects.
Department/s
Publishing year
2002
Language
English
Pages
273-280
Publication/Series
Food Chemistry
Volume
76
Issue
3
Document type
Journal article
Publisher
Elsevier
Topic
- Food Science
Keywords
- carrots
- Daucus Carota
- boiling
- blanching
- heat-treatment
- salt
- addition
- CaCl2
- NaCl
- molecular weight distribution
- viscosity
- dietary fibre composition
- dietary fibre
- physicochemical properties
Status
Published
ISBN/ISSN/Other
- ISSN: 1873-7072