Dual Enzymolysis Assisted by Acrylate or Phosphate Grafting: Influences on the Structural and Functional Properties of Jujube Residue Dietary Fiber
Abstract
:1. Introduction
2. Results and Discussion
2.1. Chemical Component of JRDF
2.2. Particle Sizes and Colors of JRDFs
2.3. Structural Characteristics
2.3.1. Surface Microstructure
2.3.2. Fourier-Transformed Infrared Spectroscopy
2.3.3. X-ray Diffraction Profiles
2.4. Hydration Properties
2.5. Functional Properties
2.5.1. Adsorption Capacity of Oil on JRDFs
2.5.2. Sorption Ability of Sodium Cholate
2.5.3. Sorption Ability of Glucose
2.5.4. NISA
2.5.5. Copper Ion (II) Sorption Ability
2.5.6. Lead Ion (II) Sorption Capacity
3. Materials and Methods
3.1. Materials and Reagents
3.2. Preparation of JRDF
3.3. Dual Enzymatic Hydrolysis of JRDF
3.4. Acrylate Grafting of JRDF-E
3.5. Phosphate Grafting of JRDF-E
3.6. Chemical Composition Measurement
3.7. Particle Size Analysis
3.8. Color Analysis
3.9. Structural Characteristics
3.9.1. Surface Microstructure Analysis
3.9.2. Fourier-Transformed Infrared Spectroscopy (FT-IR)
3.9.3. X-ray Diffraction Investigation
3.10. Hydration Properties Analysis
3.11. Viscosity
3.12. Functional Properties
3.12.1. Oil Sorption Ability
3.12.2. Sodium Cholate Sorption Ability
3.12.3. Glucose Sorption Ability
3.12.4. Nitrite Ions’ Sorption Ability
3.12.5. Copper Ion (II) Sorption Capacity
3.12.6. Lead Ion (II) Sorption Ability
3.13. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Constituent | Jujube Residue | JRDF | JRDF-E | JRDF-EAG | JRDF-EPG |
---|---|---|---|---|---|
Moisture (g∙100 g−1) | 6.34 ± 0.36 a | 7.47 ± 0.20 a | 5.38 ± 0.19 a | 5.99 ± 0.24 a | 6.46 ± 0.17 a |
Fat (g∙100 g−1) | 2.07 ± 0.09 a | 1.28 ± 0.09 b | 1.54 ± 0.02 b | 1.12 ± 0.09 b | 2.08 ± 0.09 a |
Ash (g∙100 g−1) | 1.72 ± 0.07 a | 2.19 ± 0.21 a | 1.86 ± 0.08 a | 2.42 ± 0.09 a | 2.05 ± 0.22 a |
Protein (g∙100 g−1) | 1.94 ± 0.09 a | 1.38 ± 0.08 a | 1.39 ± 0.07 a | 1.74 ± 0.08 a | 1.89 ± 0.09 a |
Total dietary fiber (g∙100 g−1) | 18.23 ± 1.37 b | 75.38 ± 2.28 a | 81.37 ± 2.84 a | 80.93 ± 4.82 a | 80.09 ± 3.58 a |
Insoluble dietary fiber (g∙100 g−1) | 14.92 ± 0.32 d | 69.72 ± 4.52 a | 66.43 ± 3.34 a | 62.95 ± 1.79 b | 56.56 ± 4.95 c |
Soluble dietary fiber (g∙100 g−1) | 3.31 ± 0.08 e | 5.66 ± 0.11 d | 14.94 ± 1.18 c | 17.98 ± 2.56 b | 23.53 ± 2.32 a |
Extractable phenols (g∙100 g−1) | 0.76 ± 0.05 d | 0.83 ± 0.01 c | 1.14 ± 0.08 b | 1.56 ± 0.11 a | 1.23 ± 0.02 b |
Cellulose (g∙100 g−1) | 51.13 ± 3.64 a | 53.56 ± 3.47 a | 42.19 ± 3.25 b | 39.38 ± 2.77 b | 40.99 ± 3.67 b |
Lignin (g∙100 g−1) | 12.52 ± 1.33 a | 12.53 ± 0.55 a | 9.85 ± 0.08 a | 10.79 ± 0.34 a | 10.73 ± 1.05 a |
Hemicellulose (g∙100 g−1) | 33.54 ± 0.45 a | 37.45 ± 4.39 a | 26.48 ± 2.73 b | 28.79 ± 2.66 b | 20.97 ± 0.39 c |
Properties | JRDF | JRDF-E | JRDF-EAG | JRDF-EPG | |
---|---|---|---|---|---|
D3,2 (μm) | 116.47 ± 4.71 b | 76.71 ± 2.07 d | 59.38 ± 3.35 e | 95.23 ± 4.05 c | |
Surface area (m2∙kg−1) | 64.53 ± 3.74 d | 105.15 ± 4.74 b | 167.35 ± 4.42 a | 86.44 ± 2.95 c | |
L* | 53.8 ± 1.02 a | 40.75 ± 3.13 b | 36.95 ± 2.44 b | 38.56 ± 3.34 b | |
a* | 7.95 ± 0.23 b | 10.57 ± 0.32 a | 11.75 ± 0.37 a | 9.36 ± 0.27 a | |
b* | 11.32 ± 0.26 c | 14.26± 0.26 b | 19.54 ± 0.37 a | 15.08 ± 1.42 b | |
ΔE | Control | 13.63 b | 19.13 a | 15.76 a b | |
Water-retention ability (g∙g−1) | 6.68 ± 0.24 c | 7.17 ± 0.36 b c | 10.96 ± 0.49 b | 12.84 ± 0.37 a | |
Water-swelling volume (mL∙g−1) | 6.05 ± 0.04 c | 8.42 ± 0.16 b | 8.80 ± 0.34 b | 10.80 ± 0.26 a | |
Viscosity (cP) | 2.01 ± 0.27 c | 5.56 ± 0.08 b | 7.00 ± 0.44 b | 9.37 ± 0.24 a | |
Oil sorption ability (g∙g−1) | 0.78 ± 0.09 c | 1.24 ± 0.11 b c | 3.73 ± 0.23 a | 1.89 ± 0.03 b | |
Sodium cholate sorption ability (g∙g−1) | 10.78 ± 0.46 c | 10.27 ± 2.21 c | 30.86 ± 1.24 a | 20.46 ± 1.85 b | |
Glucose sorption ability (μmol∙g−1) | pH 2.0 | 6.49 ± 0.26 c | 14.43 ± 0.36 a | 9.26 ± 1.02 b | 13.75 ± 0.45 a |
pH 7.0 | 10.17 ± 0.38 c | 24.94 ± 2.02 a | 14.52 ± 0.52 b | 21.69 ± 1.17 a | |
NO− sorption ability (μg∙g−1) | pH 2.0 | 7.36 ± 0.38 d | 11.43 ± 0.23 c | 21.64 ± 1.95 a | 16.54 ± 1.25 b |
pH 7.0 | 2.48 ± 0.08 c | 6.32 ± 0.05 b | 16.85 ± 0.41 a | 9.69 ± 0.32 b | |
Equilibrium sorption amount of Cu2+ (mg∙g−1) | 9.58 ± 0.25 c | 14.54 ± 0.43 b | 19.62 ± 1.37 a | 21.41 ± 0.27 a | |
Equilibrium sorption amount of Pb2+ (mg∙g−1) | 13.42 ± 0.35 c | 20.45 ± 0.75 b | 18.32 ± 0.85 b | 25.64 ± 1.22 a |
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Zhao, Y.; Xu, J.; Zheng, Y.; Li, Q.; Huang, Y.; Zong, M.; Guo, W. Dual Enzymolysis Assisted by Acrylate or Phosphate Grafting: Influences on the Structural and Functional Properties of Jujube Residue Dietary Fiber. Molecules 2024, 29, 478. https://doi.org/10.3390/molecules29020478
Zhao Y, Xu J, Zheng Y, Li Q, Huang Y, Zong M, Guo W. Dual Enzymolysis Assisted by Acrylate or Phosphate Grafting: Influences on the Structural and Functional Properties of Jujube Residue Dietary Fiber. Molecules. 2024; 29(2):478. https://doi.org/10.3390/molecules29020478
Chicago/Turabian StyleZhao, Yitao, Jianguo Xu, Yajun Zheng, Qi Li, Yihao Huang, Meichen Zong, and Wangjin Guo. 2024. "Dual Enzymolysis Assisted by Acrylate or Phosphate Grafting: Influences on the Structural and Functional Properties of Jujube Residue Dietary Fiber" Molecules 29, no. 2: 478. https://doi.org/10.3390/molecules29020478