Effects of synergistic application of Viscozyme L–wet ball milling on structural, physicochemical and functional properties of insoluble dietary fiber from ginseng residue
Guihun Jiang, Kashif Ameer, Karna Ramachandraiah, Xiaoyu Feng, Chaoyi Tan, Nanjie Cai
Abstract
Synergistic effect of Viscozyme L with wet ball milling treatment on structural, physicochemical and functional aspects of insoluble dietary fiber (IDF) from ginseng residue were examined. SEM examination showed that IDF extracted by Viscozyme L in conjunction with wet ball milling (WBE-IDF) exhibited loose microstructural arrangement, and particle size of WBE-IDF was much smaller than that of IDF extracted by Viscozyme L (E-IDF) and along IDF (untreated). The FTIR spectra demonstrated the variations in the peak intensities in three modified ginseng IDFs. Besides, the highest thermal stability and viscosity was displayed by WBE-IDF among examined samples. In addition, WBE-IDF has higher water and oil holding, water swelling, nitrite ion absorption, bile acid absorption, and glucose absorption capacities as compared to that of E-IDF and IDF. Overall results revealed that the Viscozyme L combined with wet ball milling extraction may change ginseng IDF structure, and improve its physicochemical and functional qualities, thereby providing a theoretical basis for food industry to produce good ginseng IDF. • Ginseng IDF was extracted by Viscozyme L and Viscozyme L/wet ball milling. • Viscozyme L/wet ball milling extracted IDF has excellent hydration ability. • Viscozyme L/wet ball milling can loosen the structure of IDF and allow more water binding sites. • Functional properties of Viscozyme L/wet ball milled ginseng IDF significantly increased.