数字农科院2.0

Chemical components, structural, physicochemical and functional properties of potato (Solanum tuberosum) dietary fiber modified by high hydrostatic pressure and cellulase

文献类型： 外文期刊

作者： Ma, Mengmei;Waliullah, Md. Hasan;Sun, Hongnan;Mu, Taihua

作者机构：

关键词： Potato dietary fiber;Modification;Physicochemical and functional properties

期刊名称： INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

ISSN： 0141-8130

年卷期： 2025 年 335 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： The effects of high hydrostatic pressure (HHP), cellulase, and HHP-assisted cellulase modification on the chemical composition, structure, physicochemical and functional properties of potato dietary fiber were systematically investigated. The results revealed that all three modification methods increased the content of soluble dietary fiber (SDF), and enhanced the physicochemical and functional properties to varying degrees. Notably, HHP-assisted cellulase modification demonstrated superior effects compared to individual treatments, resulting in 63.37 % increase in SDF content, along with increase of 12.09 % in arabinose, 17.91 % in galactouronic acid, and 67.74 % in glucuronic acid (p<0.05). SEM confirmed the disruption of the native rigid fiber structure and the formation of a porous matrix with increased surface area. These structural changes led to significant improvements in water retention capacity (1.56-fold), water swelling capacity (1.49-fold), and water solubility (1.45-fold). Furthermore, the adsorption capacity for cholesterol, glucose, and alpha-amylase were enhanced by 92.70 %, 50.70 %, and 90.71 %, respectively. These findings validated that HHP-assisted cellulase modification strategy effectively transformed potato starch processing residues into high-value functional ingredients suitable for foods and healthy products. Furthermore, as a non-thermal and eco-friendly technology, HHP aligned with the principles of sustainable food processing, offering a promising pathway for the holistic valorization of potato starch processing by-products.

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