Chemical composition and physicochemical properties of barley dietary fiber by chemical modification
DC Field | Value | Language |
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dc.contributor.author | Park, Ka Hwa | - |
dc.contributor.author | Lee, Kwang Yeon | - |
dc.contributor.author | Lee, Hyeon Gyu | - |
dc.date.accessioned | 2022-07-16T08:29:53Z | - |
dc.date.available | 2022-07-16T08:29:53Z | - |
dc.date.created | 2021-05-12 | - |
dc.date.issued | 2013-09 | - |
dc.identifier.issn | 0141-8130 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/162066 | - |
dc.description.abstract | Chemical modification of dietary fiber (OF), extracted from whole grain barley, was carried out to obtain cross-linked (CL) OF, carboxymethyl (CM) DF, and hydroxypropyl (HP) OF. The OF components, physicochemical properties, and subsequent influence on the in vitro digestibility of wheat starch gels were comparatively investigated. The redistribution of fiber components from chemically modified DF was observed. An increase in the total OF (TDF) content of CL- and HP-DF was observed, which was mainly due to an increase of insoluble DF. Carboxymethylation led to an appreciable increase of soluble DF (1.17-6.20%) but TDF contents slightly decreased. Chemical modification of barley DF led to increases in arabinose (7.1-11.5%) and xylose (10.7-17.5%), but glucose contents decreased (67.4-79.9%). The treatments, especially carboxymethylation, effectively (P < 0.05) increased hydration properties (e.g. water solubility, swelling power, and water absorption index). Substitution of 5% wheat starch with CL-, and HP-DF led to decreased in vitro digestibility in comparison to the control starch. Our results suggest that chemical modification improve the DF characteristics of barley and to exploit its potential application as a functional ingredient in fiber-rich products. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER | - |
dc.title | Chemical composition and physicochemical properties of barley dietary fiber by chemical modification | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lee, Hyeon Gyu | - |
dc.identifier.doi | 10.1016/j.ijbiomac.2013.06.024 | - |
dc.identifier.scopusid | 2-s2.0-84880365245 | - |
dc.identifier.wosid | 000324842900051 | - |
dc.identifier.bibliographicCitation | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, v.60, pp.360 - 365 | - |
dc.relation.isPartOf | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | - |
dc.citation.title | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | - |
dc.citation.volume | 60 | - |
dc.citation.startPage | 360 | - |
dc.citation.endPage | 365 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Biochemistry & Molecular Biology | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Polymer Science | - |
dc.relation.journalWebOfScienceCategory | Biochemistry & Molecular Biology | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Polymer Science | - |
dc.subject.keywordPlus | RHEOLOGICAL PROPERTIES | - |
dc.subject.keywordPlus | BANANA STARCH | - |
dc.subject.keywordPlus | WHOLE GRAINS | - |
dc.subject.keywordPlus | POLYSACCHARIDES | - |
dc.subject.keywordAuthor | Whole grain barley | - |
dc.subject.keywordAuthor | Dietary fiber | - |
dc.subject.keywordAuthor | Chemical modification | - |
dc.identifier.url | https://www.sciencedirect.com/science/article/pii/S0141813013003528?via%3Dihub | - |
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