Effect of Grinding Methods on Structural, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Orange Peel

This study evaluated the effect of grinding methods (regular laboratory milling, ultra centrifugal rotor milling, and ball milling) on structural, physicochemical, and functional properties of insoluble dietary fiber (IDF) fraction from orange peel. The results demonstrated that both ultra centrifug...

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Main Authors:	Yanlong Liu, Lufeng Wang, Fengxia Liu, Siyi Pan
Format:	Article
Language:	English
Published:	Hindawi Limited 2016-01-01
Series:	International Journal of Polymer Science
Online Access:	http://dx.doi.org/10.1155/2016/6269302

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spelling	doaj-414fffd3d280404a9e04ef51a56b13b12020-11-24T22:33:43ZengHindawi LimitedInternational Journal of Polymer Science1687-94221687-94302016-01-01201610.1155/2016/62693026269302Effect of Grinding Methods on Structural, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Orange PeelYanlong Liu0Lufeng Wang1Fengxia Liu2Siyi Pan3Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaThis study evaluated the effect of grinding methods (regular laboratory milling, ultra centrifugal rotor milling, and ball milling) on structural, physicochemical, and functional properties of insoluble dietary fiber (IDF) fraction from orange peel. The results demonstrated that both ultra centrifugal milling and ball milling could effectively decrease average particle size of IDF fraction (81.40 μm and 19.63 μm, resp.). The matrix structure of IDF fraction was destroyed but FTIR structure had no major change after grinding. As particle size decreased, the bulk density and lightness of IDF fraction increased and a redistribution of fiber components from insoluble to soluble fractions was observed. Furthermore, ball milled IDF fraction exhibited significantly higher capacity to retard glucose diffusion and inhibit α-amylase activity (35.09%). This work would give useful insight into effect of grinding methods on properties and functions of orange peel IDF in food industry.http://dx.doi.org/10.1155/2016/6269302
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Yanlong Liu Lufeng Wang Fengxia Liu Siyi Pan
spellingShingle	Yanlong Liu Lufeng Wang Fengxia Liu Siyi Pan Effect of Grinding Methods on Structural, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Orange Peel International Journal of Polymer Science
author_facet	Yanlong Liu Lufeng Wang Fengxia Liu Siyi Pan
author_sort	Yanlong Liu
title	Effect of Grinding Methods on Structural, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Orange Peel
title_short	Effect of Grinding Methods on Structural, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Orange Peel
title_full	Effect of Grinding Methods on Structural, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Orange Peel
title_fullStr	Effect of Grinding Methods on Structural, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Orange Peel
title_full_unstemmed	Effect of Grinding Methods on Structural, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Orange Peel
title_sort	effect of grinding methods on structural, physicochemical, and functional properties of insoluble dietary fiber from orange peel
publisher	Hindawi Limited
series	International Journal of Polymer Science
issn	1687-9422 1687-9430
publishDate	2016-01-01
description	This study evaluated the effect of grinding methods (regular laboratory milling, ultra centrifugal rotor milling, and ball milling) on structural, physicochemical, and functional properties of insoluble dietary fiber (IDF) fraction from orange peel. The results demonstrated that both ultra centrifugal milling and ball milling could effectively decrease average particle size of IDF fraction (81.40 μm and 19.63 μm, resp.). The matrix structure of IDF fraction was destroyed but FTIR structure had no major change after grinding. As particle size decreased, the bulk density and lightness of IDF fraction increased and a redistribution of fiber components from insoluble to soluble fractions was observed. Furthermore, ball milled IDF fraction exhibited significantly higher capacity to retard glucose diffusion and inhibit α-amylase activity (35.09%). This work would give useful insight into effect of grinding methods on properties and functions of orange peel IDF in food industry.
url	http://dx.doi.org/10.1155/2016/6269302
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Effect of Grinding Methods on Structural, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Orange Peel

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