title: Effects of xylanase treatments on gelling and water-uptaking properties of psyllium.
abstract: The effects of a commercial food-grade xylanase on the physicochemical properties of psyllium were evaluated. The enzymatic reactions were conducted in solid state at ambient temperature. The enzyme-treated psyllium preparations were analyzed and compared with the starting psyllium for their water-uptake properties, gelling capacities, soluble and insoluble fiber contents, and surface structures. The solid-state xylanase treatment significantly reduced both water-uptake and gelling capacities of psyllium (p < 0.01), with a slight decrease of soluble fiber content, whereas no effect on insoluble fiber content was observed. The xylanase treatment also resulted in a smoother surface structure of psyllium particles. In addition, no special equipment and operation were required to conduct the enzymatic reaction, which generated no waste. These data indicated a potential to improve the physicochemical properties of psyllium by use of the solid-state xylanase reactions to promote the utilization of psyllium fiber in functional foods for promoting human health.
authors.affiliation: Department of Food Science and Human Nutrition, Colorado State University, 230 Gifford Building, Fort Collins, CO 80523-1571, USA. yu@cahs.colostate.edu
authors.forename: Liangli Lucy
authors.initials: LL
authors.lastname: Yu
authors.forename: Jonathan
authors.initials: J
authors.lastname: Perret
mesh_terms: D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004043:Dietary Fiber / Q000032:analysis; D005782:Gels / Q000737:chemistry*; D011620:Psyllium / Q000737:chemistry*; D014867:Water / Q000737:chemistry*; D043325:Xylan Endo-1,3-beta-Xylosidase; D014995:Xylosidases / Q000494:pharmacology*
chemical_list: D004043:Dietary Fiber; D005782:Gels; D014867:Water; D011620:Psyllium; D014995:Xylosidases; D043325:Xylan Endo-1,3-beta-Xylosidase