Effects of xylanase treatments on gelling and water-uptaking properties of psyllium |
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Authors: | Yu Liangli Lucy Perret Jonathan |
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Affiliation: | Department of Food Science and Human Nutrition, Colorado State University, 230 Gifford Building, Fort Collins, CO 80523-1571, USA. yu@cahs.colostate.edu |
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Abstract: | The effects of a commercial food-grade xylanase on the physicochemical properties of psyllium were evaluated. The enzymatic reactions were conducted in solid state at ambient temperature. The enzyme-treated psyllium preparations were analyzed and compared with the starting psyllium for their water-uptake properties, gelling capacities, soluble and insoluble fiber contents, and surface structures. The solid-state xylanase treatment significantly reduced both water-uptake and gelling capacities of psyllium (p < 0.01), with a slight decrease of soluble fiber content, whereas no effect on insoluble fiber content was observed. The xylanase treatment also resulted in a smoother surface structure of psyllium particles. In addition, no special equipment and operation were required to conduct the enzymatic reaction, which generated no waste. These data indicated a potential to improve the physicochemical properties of psyllium by use of the solid-state xylanase reactions to promote the utilization of psyllium fiber in functional foods for promoting human health. |
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