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vol. 8, nr. 4 (2006)
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Effect of enzymatic degradation of dietary fibre on its sorption properties
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Dorota Nowak, Hoang Thi Thu Huong
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Department of Food Engineering and Process Management, Warsaw Agricultural University (SGGW), ul. Nowoursynowska 159 c, 02-776 Warszawa |
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vol. 8 (2006), nr. 4,
pp. 893-901
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abstract:
The aim of the research was to determine the effect of enzymatic degradation on the adsorption capacity of carotenoids from carrot juice by different kinds of dietary fibres. Different kinds of dietary fibres were used (including: fibre of apple, wheat bran, carrot, celeriac, white beet and dried carrot). Adsorption process and adsorption with concurrent enzymatic disintegration in two-phase medium of “liquid-solids” type was investigated. It was shown that the highest adsorption capacity of carotenoids from carrot juice was observed for apple fibre, dried carrot and white beet fibre (in that order). The enzymatic degradation effect on adsorption results depends on the kind of fibre. The highest effect of enzymatic treatment on adsorption properties was observed when apple fibre, celeriac fibre and wheat bran were used.
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keywords:
adsorption, carotenoids, carrot juice, dietary fibre
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original in:
Polish
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