{Reference Type}: Journal Article
{Title}: Physicochemical and functional properties of carboxymethylated insoluble dietary fiber of Lycium barbarum seed dreg.
{Author}: Zhang JG;Yang G;Zhang WW;Thakur K;Hu F;Khan MR;Ni ZJ;Wei ZJ;
{Journal}: Food Chem X
{Volume}: 22
{Issue}: 0
{Year}: 2024 Jun 30
{Factor}: 6.443
{DOI}: 10.1016/j.fochx.2024.101270
{Abstract}: Lycium barbarum seed dregs (LBSDs) were used for carboxymethyl modification, resulting in three degree of substitution samples (DS). Based on the substitution degree, samples were designated as low degree of substitution insoluble dietary fiber (L-IDF), medium degree of substitution insoluble dietary fiber (M-IDF) and high degree of substitution insoluble dietary fiber (H-IDF). Physicochemical and functional properties of IDFs were examined in relation to carboxymethylation degree. Infrared Fourier transform spectroscopy (FT-IR) confirmed the carboxymethyl group. According to the results, IDF, L-IDF, M-IDF, and H-IDF acquired higher enthalpy changes, and their thermal stability improved significantly. A higher DS resulted in an increase in hydration properties such as water retention capacity and water swelling capacity, as well as functional properties such as glucose adsorption capacity, nitrite ion adsorption capacity, and cholesterol adsorption capacity. As a result, carboxymethylation could effectively enhance the biological properties of L. barbarum seed dreg insoluble dietary fiber (LBSDIDF).