Ultrasound-assisted enzymatic extraction of soluble dietary fiber from fresh corn bract and its physio-chemical and structural properties
Main Article Content
Keywords
fresh corn bract, physio-chemical properties, soluble dietary fiber, structural characteristics, ultrasound- assisted enzymatic extraction
Abstract
The soluble dietary fiber from fresh corn bract (FCB-SDF) was extracted by ultrasonic-assisted cellulase method. The process parameters of FCB-SDF were optimized by Box–Behnken design (BBD), and the physio-chemical properties and structure of FCB-SDF obtained were investigated. The results showed that the optimal extraction conditions for FCB-SDF were enzyme concentration 1.58%, ultrasonic power 300 W, and extraction time 90 min. Under the above conditions, the FCB-SDF yield reached 21.21%. Compared with ultrasonic treatment group (U-SDF) and enzymatic treatment group (E-SDF), ultrasound-assisted enzymatic treatment group (UE-SDF) had higher WHC and OHC, but lower WSC. Its particle size was smaller, and a more microscopic pore structure was formed. UE-SDF had a low molecular weight of 204.41 KDa, and its monosaccharide composition had the highest arabinose content, followed by glucose. The SDFs obtained might be mainly composed of pectin and hemicellulose, E-SDF and UE-SDF contained more hemicellulose, and U-SDF contained more pectin.
References
Azizah, A.H. and Yu, S.L., 2000. Functional properties of dietary fibre prepared from defatted rice bran. Food Chemistry 68: 15–19. 10.1016/s0308-8146(99)00145-4
Chen, G.J., Xie, M.H., Wan, P., Chen, D., Ye, H. and Chen, L.G., 2018. Digestion under saliva, simulated gastric and small intestinal conditions and fermentation in vitro by human intestinal microbiota of polysaccharides from Fuzhuan brick tea. Food Chemistry 244: 331–339. 10.1016/j.foodchem.2017.10.074
Chen, R.Z., Li, S.Z., Liu, C.M., Yang, S.M. and Li, X.L., 2012a. Ultrasound complex enzymes assisted extraction and biochemical activities of polysaccharides from Epimedium leaves. Process Biochemistry 47: 2040–2050. 10.1016/j.procbio.2012.07.022
Chen, X.J., Wu, X.F., Jiang, S.T. and Li, X.J., 2015. Applying response surface methodology to optimize extraction of soluble dietary fiber from pear residue using hemicellulose. Food Science 36: 18–23. 10.7506/spkx1002-6630- 201506004
Dong, W.J., Wang, D.D., Hu, R.S., Long, Y.Z. and Lv, L.S., 2020. Chemical composition, structural and functional properties of soluble dietary fiber obtained from coffee peel using different extraction methods. Food Research International 136: 109497. 10.1016/j.foodres.2020.109497
Ebringerová, A. and Heinze, T., 2000. Xylan and xylan derivatives–biopolymers with valuable properties, 1. Naturally occurring xylans structures, isolation procedures and properties. Macro-molecular Rapid Communications 21: 542–556. 10.1002/1521-3927(20000601)21:93.0.CO;2-7
Filgueiras, A.V., Capelo, J.L., Lavilla, I. and Bendicho, C., 2000. Comparison of ultrasound-assisted extraction and microwave-assisted digestion for determination of magnesium, manganese and zinc in plant samples by flame atomic absorption spectro-metry. Talanta 53: 433–441. 10.1016/S0039-9140(00)00510-5
Gan, J.P., Huang, Z.Y., Yu, Q., Peng, G.Y., Chen, Y. and Xie, J.H., 2019. Microwave assisted extraction with three modifications on structural and functional properties of soluble dietary fibers from grapefruit peel. Food Hydrocolloids 101: 105549–105549. 10.1016/j.foodhyd.2019.105549
Geng, N.N., Song, J.F., Zhang, K.Y., Dai, Z.Q. and Li, D.J., 2021. Effect of dynamic high-pressure microfluidization on the physicochemical and structural properties of insoluble dietary fiber from fresh corn bract. Journal of Food Process and Preservation 45: 15710. 10.1111/jfpp.15710
Gilbert, E.R. and Liu, D., 2013. Anti-diabetic functions of soy isoflavone genistein: mechanisms underlying its effects on pancreatic β-cell function. Food and Function 4: 200–212. 10.1039/c2fo30199g
Huang, J.Y., Liao, J.S., Qi, J.S., Jiang, W.X. and Yang, X.Q., 2021. Structural and physicochemical properties of pectin-rich dietary fiber prepared from citrus peel. Food Hydrocolloids 110: 6140. 10.1016/j.foodhyd.2020.106140
İşçimen, E.M. and Hayta, M., 2018. Optimisation of ultrasound assisted extraction of rice bran proteins: effects on antioxidant and antiproliferative properties. Quality Assurance and Safety of Crops & Foods 10(2), 165–174. 10.3920/QAS2017.1186
Jia, M.G., Chen, J.J., Liu, X.Z., Xie, M.Y., Nie, S.Q., Chen, Y., Xie, J.H. and Yu, Q., 2019. Structural characteristics and functional properties of soluble dietary fiber from defatted rice bran obtained through Trichoderma viride fermentation. Food Hydrocolloids 94: 468–474. 10.1016/j.foodhyd.2019.03.047
Jiang, Y.L., Yin, H., Zheng, Y.R., Wang, D.F., Liu, Z.M., Deng, Y. and Zhao, Y.Y., 2020. Structure, physicochemical and bioactive properties of dietary fibers from akebia trifoliata (thunb.) koidz. seeds using ultrasonication/shear emulsifying/microwave-assisted enzymatic extraction. Food Research International 136: 109348. 109348,10.1016/j.foodres.2020.109348
Kan, J., Liu, J., Xu, F.F., Yun, D.W. and Yong, H.M., 2021. Development of pork and shrimp freshness monitoring labels based on starch/polyvinyl alcohol matrices and anthocyanins from 14 plants: a comparative study. Food Hydrocolloids 124: 107293. 10.1016/j.foodhyd.2021.107293
Li, L., Huang, L., Su, Y. and Fu, X.K., 2019. Structural characterization and functional properties of ultrafifine dietary fiber from phyllostachys praecox. Food Science 4: 74–81. 10.7506/spkx1002-6630-20180306-069
Liu, Y.L., Zhang, H.B., Yi, C.P., Quan, K. and Lin, B.P., 2020. Chemical composition, structure, physicochemical and functional properties of rice bran dietary fiber modified by cellulase treatment. Food Chemistry 342: 128352. 10.1016/j.foodchem.2020.128352
Luo, T.T., Tian, X.K., Yang, C., Luo, W.J., Nie, Y.L. and Wang, Y.X., 2017. Polyethylenimine–functionalized corn bract, an agri-cultural waste material, for efficient removal and recovery of Cr (VI) from aqueous solution. Journal of Agricultural and Food Chemistry 65: 7153–7158. 10.1021/acs.jafc.7b02699
Madenci, A.B., Bilgiçli N. and Türker, S., 2018. Effects of dietary fibre and antioxidant-rich ingredients on some quality characteristics of fresh and dry pasta. Quality Assurance and Safety of Crops & Foods 10(3): 315–324. 10.3920/QAS2018.1311
Mamun, A.M., 2005. Effect of drying methods on the functional properties of soy hull pectin. Carbohydrate Polymers 61: 362–367. 10.1016/j.carbpol.2005.06.009
Masuoka, N., Matsuda, M. and Kubo, I., 2012. Characterisation of the antioxidant activity of flavonoids. Food Chemistry 131: 541–545. 10.1016/j.foodchem.2011.09.020
Mehmet, Ü., Isil, I.G., Ersin, Ü., Mustafa, S.B., Kader, Ö.B., Aslı, S., Parvana, A., Namık, Ü., Osman, O., Hamdi, Ş. and Mahmut, K., 2020. Optimisation of biomass catalytic depolymerisation conditions by using response surface methodology. Waste Manage-ment and Research 38: 322–331. 10.1177/0734242X19890647
Mo, X., 2007. Study on the preparation of dietary fiber from corn bracts. Guangxi Journal of Light Industry (09): 24–25. CNKI:SUN:GXQG.0.2007-09-011
Niu, X., Shi, Q.K., Zhao, C.B., Yin, H.H., Xu, X.Y. and Wu, Y.Z., 2020. Effects of ultrasonic modification on the physicochemical properties and structure of oat dietary fiber. Food Science 41: 1–7. Available at: http://kns.cnki.net/kcms/detail/11.2206.ts.20200302.1510.014.html
Rui, H.J., Liu, Y., Bai, Y., Yan, C.Y., Zhang, F. and Zhou, Y., 2021. Study on extraction and purification of flavonoids from corn–bract and its antioxidant activity. Farm Products Processing (03): 1–5. 10.16693/j.cnki.1671-9646(X).2021.02.001
Shi, C.B., Ma, Y.Q., Han, C.R., Sun, Z.Y., Li, X.M. and Cheng, L.M., 2007. Study on preparation of water–soluble dietary fiber of corn with Xylanase. Food Science (04): 123–127. 10.3321/j.ISSN:1002-6630.2007.04.025
Wolever, T., Tosh, S.M., Gibbs, A.L., Brand-Miller, J. and Wood, P.J., 2010. Physicochemical properties of oat β-glucan influence its ability to reduce serum LDL cholesterol in humans: a randomized clinical trial. American Journal of Clinical Nutrition 92: 723–732. 10.3945/ajcn.2010.29174
Wu, C.L., McClements, D.J., He, M.Y. and Li, Z., 2021a. Preparation and characterization of okara nanocellulose fabricated using sonication or high-pressure homogenization treatments, Carbohydrate Polymers 255: 117364. 10.1016/J.CARBPOL.2020.117364
Wu, F., Li, Z., Zhou, Q., Liu, C.H., Pan, M.Y. and Yu, D.Y., 2020. Study on ultrasonic-assisted aqueous enzymatic method extraction of rice germ oil and its component analysis. Food Science 41:233–241. Available at: https://kns.cnki.net/kcms/detail/11.2206.TS.20200831.1027.026.html
Wu, Y.J., Tang, P.Q., Quan, S.P., Zhang, H.Y., Wang, K. and Liu, J., 2021b. Preparation, characterization and application of smart packaging films based on locust bean gum/polyvinyl alcohol blend and betacyanins from cockscomb (Celosia cristata L.) flower. International Journal of Biological Macromolecules 191: 679–688. 10.1016/j.ijbiomac.2021.09.113
Xu, H.G., Jiao, Q., Yuan, F. and Gao, Y.X., 2015. In vitro binding capacities and physicochemical properties of soluble fiber prepared by microfluidization pretreatment and cellulase hydrolysis of peach pomace. LWT–Food Science and Technology 63: 677–684. 10.1016/j.lwt.2015.03.033
Xu, L., Zhao, J., Lu, B., Shi, Y. and Fan, Y., 2020. Current status and development trend of fresh corn seed industry in China. China Seed Industry 10: 14–18. 10.19462/j.cnki.1671-895x.2020.10.005
Yan, L., Li, T., Liu, C.H. and Zheng, L., 2019. Effects of high hydrostatic pressure and superfine grinding treatment on physicochemical/functional properties of pear pomace and chemical composition of its soluble dietary fibre. LWT–Food Science and Technology 107: 171–177. 10.1016/j.lwt.2019.03.019
Zhang, Q.Y., Zhang, S.K., Xi, L.Q., Du, H.Y. and Wu, P., 2021. Effects of different extraction methods on the structure, physicochemical and functional properties of water-soluble dietary fiber in cherry wine dregs. Food Science 42: 98–105. Available at: https://kns.cnki.net/kcms/detail/11.2206.TS.20200803.1442.064.html
Zhang, W.M., Zeng, G.L., Pan, Y.G., Chen, W.X., Huang, W.Y. and Chen, H.M., 2017. Properties of soluble dietary fiber-polysaccharide from papaya peel obtained through alkaline or ultrasound-assisted alkaline extraction. Carbohydrate Polymers 172: 102–112. 10.1016/j.carbpol.2017.05.030
Chen, G.J., Xie, M.H., Wan, P., Chen, D., Ye, H. and Chen, L.G., 2018. Digestion under saliva, simulated gastric and small intestinal conditions and fermentation in vitro by human intestinal microbiota of polysaccharides from Fuzhuan brick tea. Food Chemistry 244: 331–339. 10.1016/j.foodchem.2017.10.074
Chen, R.Z., Li, S.Z., Liu, C.M., Yang, S.M. and Li, X.L., 2012a. Ultrasound complex enzymes assisted extraction and biochemical activities of polysaccharides from Epimedium leaves. Process Biochemistry 47: 2040–2050. 10.1016/j.procbio.2012.07.022
Chen, X.J., Wu, X.F., Jiang, S.T. and Li, X.J., 2015. Applying response surface methodology to optimize extraction of soluble dietary fiber from pear residue using hemicellulose. Food Science 36: 18–23. 10.7506/spkx1002-6630- 201506004
Dong, W.J., Wang, D.D., Hu, R.S., Long, Y.Z. and Lv, L.S., 2020. Chemical composition, structural and functional properties of soluble dietary fiber obtained from coffee peel using different extraction methods. Food Research International 136: 109497. 10.1016/j.foodres.2020.109497
Ebringerová, A. and Heinze, T., 2000. Xylan and xylan derivatives–biopolymers with valuable properties, 1. Naturally occurring xylans structures, isolation procedures and properties. Macro-molecular Rapid Communications 21: 542–556. 10.1002/1521-3927(20000601)21:93.0.CO;2-7
Filgueiras, A.V., Capelo, J.L., Lavilla, I. and Bendicho, C., 2000. Comparison of ultrasound-assisted extraction and microwave-assisted digestion for determination of magnesium, manganese and zinc in plant samples by flame atomic absorption spectro-metry. Talanta 53: 433–441. 10.1016/S0039-9140(00)00510-5
Gan, J.P., Huang, Z.Y., Yu, Q., Peng, G.Y., Chen, Y. and Xie, J.H., 2019. Microwave assisted extraction with three modifications on structural and functional properties of soluble dietary fibers from grapefruit peel. Food Hydrocolloids 101: 105549–105549. 10.1016/j.foodhyd.2019.105549
Geng, N.N., Song, J.F., Zhang, K.Y., Dai, Z.Q. and Li, D.J., 2021. Effect of dynamic high-pressure microfluidization on the physicochemical and structural properties of insoluble dietary fiber from fresh corn bract. Journal of Food Process and Preservation 45: 15710. 10.1111/jfpp.15710
Gilbert, E.R. and Liu, D., 2013. Anti-diabetic functions of soy isoflavone genistein: mechanisms underlying its effects on pancreatic β-cell function. Food and Function 4: 200–212. 10.1039/c2fo30199g
Huang, J.Y., Liao, J.S., Qi, J.S., Jiang, W.X. and Yang, X.Q., 2021. Structural and physicochemical properties of pectin-rich dietary fiber prepared from citrus peel. Food Hydrocolloids 110: 6140. 10.1016/j.foodhyd.2020.106140
İşçimen, E.M. and Hayta, M., 2018. Optimisation of ultrasound assisted extraction of rice bran proteins: effects on antioxidant and antiproliferative properties. Quality Assurance and Safety of Crops & Foods 10(2), 165–174. 10.3920/QAS2017.1186
Jia, M.G., Chen, J.J., Liu, X.Z., Xie, M.Y., Nie, S.Q., Chen, Y., Xie, J.H. and Yu, Q., 2019. Structural characteristics and functional properties of soluble dietary fiber from defatted rice bran obtained through Trichoderma viride fermentation. Food Hydrocolloids 94: 468–474. 10.1016/j.foodhyd.2019.03.047
Jiang, Y.L., Yin, H., Zheng, Y.R., Wang, D.F., Liu, Z.M., Deng, Y. and Zhao, Y.Y., 2020. Structure, physicochemical and bioactive properties of dietary fibers from akebia trifoliata (thunb.) koidz. seeds using ultrasonication/shear emulsifying/microwave-assisted enzymatic extraction. Food Research International 136: 109348. 109348,10.1016/j.foodres.2020.109348
Kan, J., Liu, J., Xu, F.F., Yun, D.W. and Yong, H.M., 2021. Development of pork and shrimp freshness monitoring labels based on starch/polyvinyl alcohol matrices and anthocyanins from 14 plants: a comparative study. Food Hydrocolloids 124: 107293. 10.1016/j.foodhyd.2021.107293
Li, L., Huang, L., Su, Y. and Fu, X.K., 2019. Structural characterization and functional properties of ultrafifine dietary fiber from phyllostachys praecox. Food Science 4: 74–81. 10.7506/spkx1002-6630-20180306-069
Liu, Y.L., Zhang, H.B., Yi, C.P., Quan, K. and Lin, B.P., 2020. Chemical composition, structure, physicochemical and functional properties of rice bran dietary fiber modified by cellulase treatment. Food Chemistry 342: 128352. 10.1016/j.foodchem.2020.128352
Luo, T.T., Tian, X.K., Yang, C., Luo, W.J., Nie, Y.L. and Wang, Y.X., 2017. Polyethylenimine–functionalized corn bract, an agri-cultural waste material, for efficient removal and recovery of Cr (VI) from aqueous solution. Journal of Agricultural and Food Chemistry 65: 7153–7158. 10.1021/acs.jafc.7b02699
Madenci, A.B., Bilgiçli N. and Türker, S., 2018. Effects of dietary fibre and antioxidant-rich ingredients on some quality characteristics of fresh and dry pasta. Quality Assurance and Safety of Crops & Foods 10(3): 315–324. 10.3920/QAS2018.1311
Mamun, A.M., 2005. Effect of drying methods on the functional properties of soy hull pectin. Carbohydrate Polymers 61: 362–367. 10.1016/j.carbpol.2005.06.009
Masuoka, N., Matsuda, M. and Kubo, I., 2012. Characterisation of the antioxidant activity of flavonoids. Food Chemistry 131: 541–545. 10.1016/j.foodchem.2011.09.020
Mehmet, Ü., Isil, I.G., Ersin, Ü., Mustafa, S.B., Kader, Ö.B., Aslı, S., Parvana, A., Namık, Ü., Osman, O., Hamdi, Ş. and Mahmut, K., 2020. Optimisation of biomass catalytic depolymerisation conditions by using response surface methodology. Waste Manage-ment and Research 38: 322–331. 10.1177/0734242X19890647
Mo, X., 2007. Study on the preparation of dietary fiber from corn bracts. Guangxi Journal of Light Industry (09): 24–25. CNKI:SUN:GXQG.0.2007-09-011
Niu, X., Shi, Q.K., Zhao, C.B., Yin, H.H., Xu, X.Y. and Wu, Y.Z., 2020. Effects of ultrasonic modification on the physicochemical properties and structure of oat dietary fiber. Food Science 41: 1–7. Available at: http://kns.cnki.net/kcms/detail/11.2206.ts.20200302.1510.014.html
Rui, H.J., Liu, Y., Bai, Y., Yan, C.Y., Zhang, F. and Zhou, Y., 2021. Study on extraction and purification of flavonoids from corn–bract and its antioxidant activity. Farm Products Processing (03): 1–5. 10.16693/j.cnki.1671-9646(X).2021.02.001
Shi, C.B., Ma, Y.Q., Han, C.R., Sun, Z.Y., Li, X.M. and Cheng, L.M., 2007. Study on preparation of water–soluble dietary fiber of corn with Xylanase. Food Science (04): 123–127. 10.3321/j.ISSN:1002-6630.2007.04.025
Wolever, T., Tosh, S.M., Gibbs, A.L., Brand-Miller, J. and Wood, P.J., 2010. Physicochemical properties of oat β-glucan influence its ability to reduce serum LDL cholesterol in humans: a randomized clinical trial. American Journal of Clinical Nutrition 92: 723–732. 10.3945/ajcn.2010.29174
Wu, C.L., McClements, D.J., He, M.Y. and Li, Z., 2021a. Preparation and characterization of okara nanocellulose fabricated using sonication or high-pressure homogenization treatments, Carbohydrate Polymers 255: 117364. 10.1016/J.CARBPOL.2020.117364
Wu, F., Li, Z., Zhou, Q., Liu, C.H., Pan, M.Y. and Yu, D.Y., 2020. Study on ultrasonic-assisted aqueous enzymatic method extraction of rice germ oil and its component analysis. Food Science 41:233–241. Available at: https://kns.cnki.net/kcms/detail/11.2206.TS.20200831.1027.026.html
Wu, Y.J., Tang, P.Q., Quan, S.P., Zhang, H.Y., Wang, K. and Liu, J., 2021b. Preparation, characterization and application of smart packaging films based on locust bean gum/polyvinyl alcohol blend and betacyanins from cockscomb (Celosia cristata L.) flower. International Journal of Biological Macromolecules 191: 679–688. 10.1016/j.ijbiomac.2021.09.113
Xu, H.G., Jiao, Q., Yuan, F. and Gao, Y.X., 2015. In vitro binding capacities and physicochemical properties of soluble fiber prepared by microfluidization pretreatment and cellulase hydrolysis of peach pomace. LWT–Food Science and Technology 63: 677–684. 10.1016/j.lwt.2015.03.033
Xu, L., Zhao, J., Lu, B., Shi, Y. and Fan, Y., 2020. Current status and development trend of fresh corn seed industry in China. China Seed Industry 10: 14–18. 10.19462/j.cnki.1671-895x.2020.10.005
Yan, L., Li, T., Liu, C.H. and Zheng, L., 2019. Effects of high hydrostatic pressure and superfine grinding treatment on physicochemical/functional properties of pear pomace and chemical composition of its soluble dietary fibre. LWT–Food Science and Technology 107: 171–177. 10.1016/j.lwt.2019.03.019
Zhang, Q.Y., Zhang, S.K., Xi, L.Q., Du, H.Y. and Wu, P., 2021. Effects of different extraction methods on the structure, physicochemical and functional properties of water-soluble dietary fiber in cherry wine dregs. Food Science 42: 98–105. Available at: https://kns.cnki.net/kcms/detail/11.2206.TS.20200803.1442.064.html
Zhang, W.M., Zeng, G.L., Pan, Y.G., Chen, W.X., Huang, W.Y. and Chen, H.M., 2017. Properties of soluble dietary fiber-polysaccharide from papaya peel obtained through alkaline or ultrasound-assisted alkaline extraction. Carbohydrate Polymers 172: 102–112. 10.1016/j.carbpol.2017.05.030
Article Sidebar
Published
May 11, 2022
Article Details
How to Cite
Geng, N., Song, J., Luo, S., Li, Y., Wu, G., Liu, C., & Wu, C. (2022). Ultrasound-assisted enzymatic extraction of soluble dietary fiber from fresh corn bract and its physio-chemical and structural properties. Quality Assurance and Safety of Crops & Foods, 14(2), 119-130. https://doi.org/10.15586/qas.v14i2.1101
Section
Research Article
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
How to Cite
Geng, N., Song, J., Luo, S., Li, Y., Wu, G., Liu, C., & Wu, C. (2022). Ultrasound-assisted enzymatic extraction of soluble dietary fiber from fresh corn bract and its physio-chemical and structural properties. Quality Assurance and Safety of Crops & Foods, 14(2), 119-130. https://doi.org/10.15586/qas.v14i2.1101