Physicochemical, structural, and functional properties of microfluidic modified dietary fiber from fresh corn bracts

The insoluble dietary fiber from fresh corn bracts (FCB-IDF) was modified by a microfluidization technology, and their physicochemical, structural, and functional features were systematically investigated. The results showed that the optimal microfluidization conditions obtained via response surface methodology were microfluidization pressure of 12,900 PSI, solid-to-liquid ratio of 1.5 g/100 mL, and the treatment number of once, achieving a minmum particle size of 3.16 & mu;m. Compared with FCB-IDF, the WHC, OHC and WSC of the modified dietary fiber (FCB-MDF) significantly increased, the apparent viscosity decreased and was similar to FCB-SDF. SEM revealed that cracks and holes appeared on the surface of FCB-MDF, the specific surface area increased and the crystal-linity decreased. FTIR inferred that microfluidization treatment redistributed the molecular groups of FCB-IDF. Moreover, the modified FCB-IDF exhibited good glucose adsorption capacity and & alpha;-amylase inhibition activity, sodium cholate and cholesterol adsorption capacity were significantly improved, which indicated that FCB-MDF had the potential to serve as a functional food for reducing blood sugar and blood lipids.