Influence of static magnetic field pretreatment on the structure, physicochemical and functional properties of dietary fiber in corn sprouts

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-02-20 DOI:10.1016/j.foodchem.2025.143524

Xuenan Li, Shijie Sun, Jiawen Liu, Mingzhu Zheng, Dan Cai, Huimin Liu, Jingsheng Liu

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Abstract

Dietary fiber (DF) from corn sprouts, subjected to pretreatment with static magnetic field (SMF), was systematically investigated for its structural and functional characteristics using an enzymatic method. After SMF treatment, the surface of soluble DF showed higher pore density and pore structures, and insoluble DF showed more folds and a concave-convex surface profile. FT-IR and thermogravimetric analyses also showed that SMF pretreatment improved the functional group structure and thermal stability of DFs in corn sprouts. Moreover, SMF pretreatment improved the inhibitory effects on α-amylase and α-glucosidase activities, as well as increased water holding, oil holding, and water swelling capacities. Compared to the untreated corn sprouts, the DF obtained from SMF treatment exhibited stronger antioxidant activity. In summary, these findings suggest that SMF pretreatment enhances the physicochemical and functional properties of DF derived from corn sprouts. It suggests that SMF can serve as a prospective technique for corn sprouts products processing.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.