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Modification of physicochemical properties of dietary fibre in carrots by mono- and divalent cations

Nyman, Margareta LU and Svanberg, S J M (2002) In Food Chemistry 76(3). p.273-280
Abstract
Physicochemical changes of dietary fibre in the presence of NaCl or CaCl2 (0, 100 or 400 mM) during boiling (4 or 25 min) of blanched/frozen carrots were investigated, Addition of NaCl (100 mM) to the boiling water reduced total dietary fibre (TDF) content, due to a reduction of insoluble polymers. Higher concentrations had no further effects. NaCl showed minor effects, on molecular weight distribution as well as on viscosity of water-soluble polysaccharides (WSP) isolated. The low concentration of CaCl2 did not affect TDF content. but there was a redistribution of soluble (SDF) to insoluble dietary fibre (IDF), mainly uronic acids but to some extent also arabinose and galactose. The higher concentration of CaCl2 caused a significant loss... (More)
Physicochemical changes of dietary fibre in the presence of NaCl or CaCl2 (0, 100 or 400 mM) during boiling (4 or 25 min) of blanched/frozen carrots were investigated, Addition of NaCl (100 mM) to the boiling water reduced total dietary fibre (TDF) content, due to a reduction of insoluble polymers. Higher concentrations had no further effects. NaCl showed minor effects, on molecular weight distribution as well as on viscosity of water-soluble polysaccharides (WSP) isolated. The low concentration of CaCl2 did not affect TDF content. but there was a redistribution of soluble (SDF) to insoluble dietary fibre (IDF), mainly uronic acids but to some extent also arabinose and galactose. The higher concentration of CaCl2 caused a significant loss of TDF (similar to18%). both soluble (uronic acids similar to9%, galactose similar to2% and arabinose similar to2%) and insoluble polymers (glucose similar to4%). Reduced amounts of the various WSP fractions were isolated (60-70%) in the presence of CaCl2. The viscosities of these fractions were comparatively lower. which may be explained by the proportionally lower amounts of arabinose and galactose in the high molecular weight fraction. All low molecular weight fractions isolated (not quantified in the dietary fibre analyses) contained high proportions of non-starch glucose. It is concluded that CaCl2 and NaCl modify physicochemical properties of dietary fibre to a great extent and, as a consequence, also nutritional effects. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
carrots, Daucus Carota, boiling, blanching, heat-treatment, salt, addition, CaCl2, NaCl, molecular weight distribution, viscosity, dietary fibre composition, dietary fibre, physicochemical properties
in
Food Chemistry
volume
76
issue
3
pages
273 - 280
publisher
Elsevier
external identifiers
  • wos:000174207700001
  • scopus:0036146798
ISSN
1873-7072
DOI
10.1016/S0308-8146(01)00271-0
language
English
LU publication?
yes
id
fdfa69f0-7c89-441e-baed-667faa7c8d5c (old id 342603)
date added to LUP
2007-11-19 15:51:34
date last changed
2017-09-10 04:24:34
@article{fdfa69f0-7c89-441e-baed-667faa7c8d5c,
  abstract     = {Physicochemical changes of dietary fibre in the presence of NaCl or CaCl2 (0, 100 or 400 mM) during boiling (4 or 25 min) of blanched/frozen carrots were investigated, Addition of NaCl (100 mM) to the boiling water reduced total dietary fibre (TDF) content, due to a reduction of insoluble polymers. Higher concentrations had no further effects. NaCl showed minor effects, on molecular weight distribution as well as on viscosity of water-soluble polysaccharides (WSP) isolated. The low concentration of CaCl2 did not affect TDF content. but there was a redistribution of soluble (SDF) to insoluble dietary fibre (IDF), mainly uronic acids but to some extent also arabinose and galactose. The higher concentration of CaCl2 caused a significant loss of TDF (similar to18%). both soluble (uronic acids similar to9%, galactose similar to2% and arabinose similar to2%) and insoluble polymers (glucose similar to4%). Reduced amounts of the various WSP fractions were isolated (60-70%) in the presence of CaCl2. The viscosities of these fractions were comparatively lower. which may be explained by the proportionally lower amounts of arabinose and galactose in the high molecular weight fraction. All low molecular weight fractions isolated (not quantified in the dietary fibre analyses) contained high proportions of non-starch glucose. It is concluded that CaCl2 and NaCl modify physicochemical properties of dietary fibre to a great extent and, as a consequence, also nutritional effects.},
  author       = {Nyman, Margareta and Svanberg, S J M},
  issn         = {1873-7072},
  keyword      = {carrots,Daucus Carota,boiling,blanching,heat-treatment,salt,addition,CaCl2,NaCl,molecular weight distribution,viscosity,dietary fibre composition,dietary fibre,physicochemical properties},
  language     = {eng},
  number       = {3},
  pages        = {273--280},
  publisher    = {Elsevier},
  series       = {Food Chemistry},
  title        = {Modification of physicochemical properties of dietary fibre in carrots by mono- and divalent cations},
  url          = {http://dx.doi.org/10.1016/S0308-8146(01)00271-0},
  volume       = {76},
  year         = {2002},
}