Structure, physicochemical properties and effects on nutrients digestion of modified soluble dietary fiber extracted from sweet potato residue

Alkaline hydrogen peroxide (AHP) modification increased the yield and the content of soluble dietary fiber extracted from sweet potato residue. As compared to the original sweet potato dietary fiber (O-SPDF), AHP modified SPDF (A-SPDF) had a smaller molecular weight of 69073.59 Da and a lower zeta-potential of -27 mV. Monosaccharide composition analysis revealed that A-SPDF had a higher proportion of pectin polysaccharides with homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) backbones. Fourier transformed infrared (FTIR), scanning electron microscopy (SEM), and X-ray diffraction (XRD) analyses were employed to determine the structural differences between A-SPDF and O-SPDF. Characterization of their rheological properties showed that A-SPDF exhibited higher viscosity than O-SPDF at concentrations of 2%, 4% and 6%, respectively. Additionally, A-SPDF had a more gel-like behavior than O-SPDF in the presence of Ca2+, supporting the better functional properties of A-SPDF as determined by water holding capacities (WHC), oil holding capacities (OHC), and water swelling capacities (WSC). Furthermore, A-SPDF performed significantly better in inhibiting starch hydrolysis and reducing the glucose diffusion rate using an Infogest simulated digestion model. However, SPDFs had no impact on the digestion rate of protein. Our results suggested that A-SPDF has the potential to serve as a novel food additive and functional hydrocolloid to attenuate nutrients digestion related disorders, which forms the scientific basis for the better utilization of sweet potato residue and further develop sweet potato dietary fiber (SPDF) as a functional food and/or additive in the food industry.

Automated summary

Alkaline hydrogen peroxide modification increased the yield and content of soluble dietary fiber extracted from sweet potato residue. The modified SPDF had a smaller molecular weight and lower zeta-potential compared to the original one, with a higher proportion of pectin polysaccharides. The A-SPDF exhibited better rheological properties and functional properties, showing potential as a novel food additive and functional hydrocolloid in the food industry.