功能性膳食纤维成分(FDFI)的功能可以取决于纤维的化学,composition,尺寸,植物起源,和微观结构。然而,在以前的一项研究中,这种说法从未被广泛用于广泛的纤维。为了支持这些说法,23个FDFI基于11个物理化学,物理,和组成性质测量:持水和持油能力(WHC和OHC),水吸收和溶解度指数(WAI和WSI),面粉膨胀潜力(FSP),粒度分布(D10、D50和D90值),和可溶性,不溶性,和总膳食纤维含量。根据这些定量数据,采用多元统计技术将纤维成分划分为功能类别,并使用扫描电子显微镜检查FDFI的微观结构。在测量的许多物理化学性质中发现了很强的相关性(p<0.05),和基于定量物理化学功能的五类,尺寸,最终发现了纤维成分。在这些定量分区与FDFI的潜在微观结构特征和植物起源之间出现了明显的模式。基于所描述的定量和定性观察,可以将这些结果组合成FDFI功能的一个直观总结。这样的摘要对于资源有限的成分供应商或产品开发人员可以用来推断一般功能,结构,和食品应用效用的基础上提供的信息的一个子集在这里。实际应用:记录了一系列市售功能性膳食纤维成分之间的定量和定性关系。工业可以利用该信息来基于这里提供的信息的子集通过假设将存在相同的相对关系来预测其成分的一般功能。这可以节省成分筛选过程中的时间,对于寻求优化配方的产品开发人员或进行新成分应用测试的成分供应商。
Functional dietary fiber ingredient (FDFI)
functionality can depend on the fibers\' chemistry, composition, size, botanical origin, and microstructure. However, such claims have never been generalized for a broad range of fibers in one study before. To support these claims, 23 FDFI were characterized based on 11 physicochemical, physical, and compositional property measurements: Water- and oil-holding capacity (WHC and OHC), water absorption and solubility indices (WAI and WSI), flour-swelling potential (FSP), particle size distribution (D10, D50, and D90 values), and soluble, insoluble, and total dietary fiber content. Multivariate statistical techniques were employed to partition fiber ingredients into functional categories based on these quantitative data, and scanning electron microscopy was used to examine the microstructure of the FDFI. Strong correlations (p < 0.05) were found among many of the physicochemical properties measured, and five categories based on quantitative physicochemical
functionality, size, and fiber composition were ultimately found. Distinct patterns emerged between these quantitative partitions and the latent microstructure features and botanical origins of the FDFI. These results can be combined into one intuitive summary of FDFI
functionality based on the described quantitative and qualitative observations. Such summaries are useful for ingredient suppliers or product developers with limited resources to infer the general
functionality, structure, and food applications utility of their materials based on a subset of the information provided here. PRACTICAL APPLICATION: The quantitative and qualitative relationships among a range of commercially available functional dietary fiber ingredients are documented. Industry may utilize this information to predict the general
functionality of their ingredients based on a subset of the information provided here by assuming that the same relative relationships will exist. This can save time during the ingredient screening process, either for product developers looking to optimize a formulation or for ingredient suppliers doing new ingredient applications testing.