title: Physicochemical and functional properties of dietary fiber from maca (Lepidium meyenii Walp.) liquor residue.
abstract: Using maca (Lepidium meyenii) liquor residue as the raw material, dietary fiber (DF) was prepared by chemical (MCDF) and enzymatic (MEDF) methods, respectively, of which the physicochemical and functional properties were comparatively studied. High contents of DF were found in MCDF (55.63%) and MEDF (81.10%). Both fibers showed good functional properties, including swelling capacity, water holding capacity, oil holding capacity, glucose adsorption capacity and glucose retardation index. MEDF showed better functional properties, which could be attributed to its higher content of DF, more irregular surface and more abundant monosaccharide composition. The results herein suggest that maca DF prepared by enzymatic method from liquor residue is a good functional ingredient in food products.
authors.affiliation: National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China; University of Chinese Academy of Sciences, Beijing 100049, China.
authors.forename: Jinjin
authors.initials: J
authors.lastname: Chen
authors.affiliation: National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China. Electronic address: qszhao@ipe.ac.cn.
authors.forename: Qingsheng
authors.initials: Q
authors.lastname: Zhao
authors.affiliation: National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China.
authors.forename: Liwei
authors.initials: L
authors.lastname: Wang
authors.affiliation: National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China; Beijing Tong Ren Tang Health Pharmaceutical Co., Ltd, Beijing 100062, PR China.
authors.forename: Shenghua
authors.initials: S
authors.lastname: Zha
authors.affiliation: National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China; University of Chinese Academy of Sciences, Beijing 100049, China.
authors.forename: Lijun
authors.initials: L
authors.lastname: Zhang
authors.affiliation: National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China. Electronic address: bzhao@ipe.ac.cn.
authors.forename: Bing
authors.initials: B
authors.lastname: Zhao
mesh_terms: D004043:Dietary Fiber / Q000032:analysis*; D029686:Lepidium / Q000737:chemistry* / Q000378:metabolism; D008855:Microscopy, Electron, Scanning; D010936:Plant Extracts / Q000737:chemistry / Q000378:metabolism; D017550:Spectroscopy, Fourier Transform Infrared; D014867:Water / Q000737:chemistry
chemical_list: D004043:Dietary Fiber; D010936:Plant Extracts; D014867:Water
keywords: Dietary fiber; Functional properties; Lepidium meyenii; Maca; Physicochemical properties