ArticleMolecules (Basel, Switzerland)2024
Optimization of Enzymolysis Modification Conditions of Dietary Fiber from Bayberry Pomace and Its Structural Characteristics and Physicochemical and Functional Properties.
Article in Molecules (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Influence of a Thermostable Fungal Xylanase Combined With Multi-Enzyme Complexes on the Structure, Physicochemical, and Functional Properties of Dietary Fiber From Hawthorn Pomace.Journal of food science · 2026Article
- Contrasting structural and functional changes in enzymatically pretreated coffee peel insoluble dietary fiber induced by alkaline hydrogen peroxide and ultrasonication.Food chemistry: X · 2026Article
- Extruded and Enzyme-Fractionated Avocado (Foods (Basel, Switzerland) · 2026Article
- The Physicochemical Properties of TEMPO-Mediated Oxidized Xanthan Gum and Their Contribution to the Stability of Acidified Milk Drinks.Foods (Basel, Switzerland) · 2026Article
- DOE-Based Optimization of Dietary Fiber Extraction Process and Bioactivity Evaluation of Plum (Foods (Basel, Switzerland) · 2026Article
- Complex enzyme hydrolysis of okara to enrich soluble dietary fiber and peptides and insights into the dietary fiber-protein interaction mechanism.Current research in food science · 2026Article
- Effects of Modified Oil Palm Kernel Expeller Fiber Enhanced via Enzymolysis Combined with Hydroxypropylation or Crosslinking on the Properties of Heat-Induced Egg White Protein Gel.Molecules (Basel, Switzerland) · 2024Article
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Authors and funding
4 authors.
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Abstract
Bayberry pomace, a nutrient-rich material abundant in dietary fiber (DF), has historically been underutilized due to a lack of thorough research. This study aimed to investigate the physicochemical and functional properties of the DF. Ultrasonic enzymatic treatment was performed to extract the total DF, which was then optimized to produce modified soluble dietary fiber (MSDF) and insoluble dietary fiber (MIDF). The optimized conditions yielded 15.14% of MSDF with a water-holding capacity (WHC) of 54.13 g/g. The DFs were evaluated for their structural, physicochemical, and functional properties. The MSDF showed a higher (
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