Chemical composition and physicochemical properties of barley dietary fiber by chemical modification.

Int J Biol Macromol

Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 133-791, Republic of Korea.

Published: September 2013

AI Article Synopsis

  • Chemical modification of dietary fiber from whole grain barley resulted in cross-linked (CL), carboxymethyl (CM), and hydroxypropyl (HP) forms, impacting their properties and digestibility.
  • The total dietary fiber content increased in CL and HP forms due to higher insoluble fiber, while carboxymethylation improved soluble fiber but reduced overall fiber levels.
  • Modified fibers showed enhanced hydration properties and when mixed with wheat starch, particularly CL and HP forms, they decreased the starch's digestibility, suggesting potential for use in fiber-rich foods.

Article Abstract

Chemical modification of dietary fiber (DF), extracted from whole grain barley, was carried out to obtain cross-linked (CL) DF, carboxymethyl (CM) DF, and hydroxypropyl (HP) DF. The DF components, physicochemical properties, and subsequent influence on the in vitro digestibility of wheat starch gels were comparatively investigated. The redistribution of fiber components from chemically modified DF was observed. An increase in the total DF (TDF) content of CL- and HP-DF was observed, which was mainly due to an increase of insoluble DF. Carboxymethylation led to an appreciable increase of soluble DF (1.17-6.20%) but TDF contents slightly decreased. Chemical modification of barley DF led to increases in arabinose (7.1-11.5%) and xylose (10.7-17.5%), but glucose contents decreased (67.4-79.9%). The treatments, especially carboxymethylation, effectively (P<0.05) increased hydration properties (e.g. water solubility, swelling power, and water absorption index). Substitution of 5% wheat starch with CL-, and HP-DF led to decreased in vitro digestibility in comparison to the control starch. Our results suggest that chemical modification improve the DF characteristics of barley and to exploit its potential application as a functional ingredient in fiber-rich products.

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http://dx.doi.org/10.1016/j.ijbiomac.2013.06.024DOI Listing

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