Effects of xylanase treatments on gelling and water-uptaking properties of psyllium.
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.
Yu
Liangli Lucy
LL
Department of Food Science and Human Nutrition, Colorado State University, 230 Gifford Building, Fort Collins, CO 80523-1571, USA. yu@cahs.colostate.edu
Perret
Jonathan
J
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*
D004043:Dietary Fiber; D005782:Gels; D014867:Water; D011620:Psyllium; D014995:Xylosidases; D043325:Xylan Endo-1,3-beta-Xylosidase