Comparison of Physicochemical Properties of Mung Bean Dietary Fiber Extracted Using Different Methods
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Abstract:
Soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were extracted from mung beans using the ultrasound-assisted enzymatic method and the alkaline method. Indicators, such as the water-holding capacity, oil-holding capacity, swelling power, adsorption capacity of cholate, cholesterol and glucose, and pancreatic lipase activity inhibiting ability were evaluated to explore the effects of different extraction methods on the physicochemical properties of mung bean dietary fiber (DF). The results showed that IDF had better oil holding capacity and swelling power than SDF, and that the adsorption capacity of sodium cholate was more stable than that of other samples. SDF exhibited higher water holding capacity and cholesterol adsorption capacity than IDF. The oil-holding capacity and cholate adsorption capacity of DF extracted with the enzymatic method were better than those extracted using the alkaline method. The swelling power and pancreatic lipase inhibition ability of DF extracted with the alkaline method was better than those extracted with the enzymatic method. The water holding capacity of SDF extracted by the enzymatic method was 5.27 g/g and the oil holding capacity of IDF was 3.98 g/g. The swelling power of IDF extracted by alkaline method was 3.17 mL/g. When using the enzymatic method, the half maximal inhibitory concentration (IC50) of pancreatic lipase activity of the extracted SDF was 23.50 mg/mL. When using the alkali method, this value was 1.26 mg/mL. The four types of DF all had strong glucose adsorption capacity with no significant difference. In summary, both the enzymatic and alkaline methods for mung bean dietary fiber extraction have their own advantages in terms of the physicochemical lipid-lowering properties. The aim of this study is to provide a reference for the development of lipid-lowering foods using mung bean dietary fiber.
