Physicochemical Properties Comparison of Pine Pollen Fiber and Its Fiber after Compounding with Oat Fiber

QU Tao; GAO Fukai; CHENG Yong; WANG Zhaojun; ZENG Maomao; QIN Fang; CHEN Jie; HE Zhiyong

doi:10.13386/j.issn1002-0306.2022050205

Volume 44 Issue 5

Feb. 2023

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Science and Technology of Food Industry > 2023 > 44(5): 53-59. > DOI: 10.13386/j.issn1002-0306.2022050205

QU Tao, GAO Fukai, CHENG Yong, et al. Physicochemical Properties Comparison of Pine Pollen Fiber and Its Fiber after Compounding with Oat Fiber[J]. Science and Technology of Food Industry, 2023, 44(5): 53−59. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050205.

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Physicochemical Properties Comparison of Pine Pollen Fiber and Its Fiber after Compounding with Oat Fiber

1.
Yantai New Era Health Industry Co., Ltd., Yantai 264000, China
2.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China

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Received Date: May 18, 2022
Available Online: December 25, 2022

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Abstract

Abstract

The nutritional composition and dietary fiber content of pine pollen fiber, oat fiber, and pine pollen-oat fiber products and their physicochemical properties, and correlation were analyzed to investigate the effects of pine pollen (compound) fiber composition on their physicochemical properties. The results indicated that, except for the moisture content, the proximate composition of pine pollen-oat compound fiber was between that of pine pollen fiber and oat fiber. The water-holding capacity (WHC), oil-holding capacity (OHC), cation exchange capacity (CEC), cholesterol adsorption capacity (CAC), nitrite scavenging capacity (NSC), and metal ion adsorption capacity (MIAC) of three fiber products ranged from 3.04 to 5.14 g/g, 2.18 to 3.65 g/g, 0.04 to 0.20 mmol/L, 15.50 to 28.79 mg/g, 1.95% to 26.22%, and 15.58 to 19.16 mg/g, respectively. The results of principle component analysis and pearson correlation analysis showed that WHC, CEC, and NSC of fiber products were significantly positively correlated with their crude protein, crude fat, and total soluble sugar (TSS) contents (P<0.01, P<0.05), whereas significantly negatively correlated with their total dietary fiber (TDF) and in-soluble dietary fiber (IDF) (P<0.01, P<0.05); CAC were significantly negatively correlated with their crude protein, crude fat, and TSS (P<0.01), whereas significantly positively correlated with their IDF (P<0.01). Results indicated that the compounding of pine pollen and oat fiber could improve some of its physicochemical properties that were closely related to the promotion of the digestive function of the body. The present results provide a theoretical basis for the development and application of pine pollen fiber products, especially pine pollen compound fiber products.
- pine pollen fiber,
- oat fiber,
- compound,
- nutritional composition,
- physicochemical property,
- correlation analysis

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References

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