ArticleFoods (Basel, Switzerland)2022
Qualitative and Quantitative Correlation of Microstructural Properties and In Vitro Glucose Adsorption and Diffusion Behaviors of Pea Insoluble Dietary Fiber Induced by Ultrafine Grinding.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Effects of Microstructural Changes on the Phenolic Release Capacity, Volatile Profile and Color Property of Blueberry Pomace Powders at Multi-Grinding Scales.Foods (Basel, Switzerland) · 2026Article
- Pea Starch and Pea Fiber-A Review of Functional Properties, Sensory Characteristics, and Value-Added Uses.Comprehensive reviews in food science and food safety · 2026Review
- In Vitro Effects of Inulin, Resistant Dextrin, and Stachyose on the Functional Properties and Digestibility of Corn Starch.Food science & nutrition · 2025Article
- Preparation, Structural Characterization, and Hypoglycemic Activity of Dietary Fiber from Sea Buckthorn Pomace.Foods (Basel, Switzerland) · 2024Article
- Physicochemical properties of superfine grinding-microwave modified artichoke soluble dietary fiber and their alleviation of alcoholic fatty liver in mice.Frontiers in nutrition · 2023Article
- Enhancement of cation exchange and glucose binding capacity, flavonoids release and antioxidant capacity of Tartary buckwheat powder with ultrafine grinding.Frontiers in nutrition · 2023Article
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5 authors.
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Abstract
Ultrafine grinding is an important pretreatment to achieve the physical modification of dietary fiber. In this study, ultrafine grinding treatments were performed for different times to give pea insoluble dietary fiber (PIDF) samples with varied particle sizes (D50). The correlations and quantitative relationships between the microstructures of multi-scales PIDF and its in vitro glucose adsorption and diffusion behaviors were comprehensively evaluated. The results indicated that the specific surface area (SSA), pore volume (PV) and oxygen-to-carbon surface ratio (O/C) of PIDF were significantly increased by ultrafine grinding at the cellular scale, while D50 and cellulose crystallinity (CrI) were significantly decreased. These changes significantly improved the glucose adsorption capacity (GAC) of PIDF. The order of importance of microstructural changes on GAC was O/C > PV > SSA > CrI > D50. GAC showed positive exponential relationships with SSA, PV, and O/C and showed a negative linear relationship with CrI. The ability to retard glucose diffusion increased significantly with decreased fiber particle size because of improved adsorption and interception of glucose and the dense physical barrier effect of PIDF. The quantitative equation of maximum glucose dialysis retardation index was GDRImax = −1.65 ln(D50) + 16.82 ln(GAC) − 68.22 (R2 = 0.99). The results could provide theoretical support for quantitative and targeted intervention of dietary fiber structure for blood glucose control.
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