Enzymatic and enzyme-physical modification of citrus fiber by xylanase and planetary ball milling treatment

• Published in: Food hydrocolloids Vol. 121; p. 107015
• Main Authors: Song, Li-wen, Qi, Jun-ru, Liao, Jin-song, Yang, Xiao-quan
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.12.2021
• Subjects: Ball milling; Citrus dietary fiber; Structure changes; Water holding capacity (WHC); Xylanase enzyme; Ball milling; Xylanase enzyme; Water holding capacity (WHC); Structure changes; Citrus dietary fiber

In this work, three methods were utilized to modify citrus fiber (CF), xylanase hydrolysis, combination of xylanase treatment and water media ball milling (WMBM) or dry micronization by ball mill (DMBM). The chemical composition results showed xylanase treatment could increase the content of soluble...