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| Autores principales: | , , , , , , |
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| Formato: | Artículo científico |
| Lenguaje: | en |
| Publicado: |
Food chemistry
2026
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| Materias: | |
| Acceso en línea: | https://pubmed.ncbi.nlm.nih.gov/41401481/ |
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- Temperature-controlled steam explosion modulates structural and functional characteristics of Porphyra haitanensis dietary fiber. Ou, Yujia Zhou, Binhui Wang, Yesong Hong, Tao Jiang, Zedong Ni, Hui Zheng, Mingjing Porphyra Steam Dietary Fiber alpha-Amylases Temperature Seaweed Developing efficient modification methods for seaweed dietary fiber (DF) is hindered by its sulfated galactan backbone, which differs fundamentally from terrestrial lignocellulosic matrices. In this study, temperature-controlled steam explosion (SE) was employed to modulate the structural and functional characteristics of Porphyra haitanensis TDF. Moderate SE (140 °C) promoted an effective IDF-to-SDF conversion, evidenced by pronounced increases in SDF (127.67 %), galactose (37.71 %), and uronic acids (22.73 %-25.65 %), accompanied by reductions in IDF (17.95 %), acid-insoluble residue (28.54 %), and sulfate groups (47.40 %) (p