Work

Impact of high-temperature cooking combined with cellulase extraction on the structure and functional properties of soluble dietary fiber from the outer leaves of Chinese cabbage

Year: 2025

Type: article

Abstract: This study aims to extract soluble dietary fiber (SDF) from discarded outer leaves of Chinese cabbage using a high-temperature cooking combined with cellulase (HC) extraction to promote their high-value utilization. Response surface method was employed to optimize the extraction parameters, yielding an HC-SDF yield of 16.17% under the optimal parameters (material-to-liquid ratio of 1:31 g/mL; cooking time of 20 min, cellulase dosage of 4.6%; enzymatic hydrolysis temperature of 53 ± 1°C, and enzymatic time 90 min). Compared with hot water extraction (HW-SDF, used as a control), HC-SDF yield increased by 97.68%. Structural analysis revealed that HC-SDF exhibited a coarser and loose microstructure, reduced particle size (56.38 μm), and lower molecular weight (6.77 kDa), along with the highest crystallinity and thermal stability, compared to HW-SDF. Functionally, HC-SDF exhibited significantly higher water holding capacity (49.00%), oil holding capacity (51.23%), and glucose adsorption capacity (95.04%) than HW-SDF. Additionally, HC-SDF exhibited superior apparent viscosity, pancreatic lipase inhibitory activity (69.88%), α-amylase inhibitory activity (61.33%), and antioxidant properties. Finally, it was concluded that the HC method not only enhanced the SDF yield but also improved the structural and functional properties, highlighting its potential use as a functional food ingredient in food industries.

Source: LWT

DOI: 10.1016/j.lwt.2025.117941