Effects of treatment on the physicochemical properties of the purple ipomoea batatas dietary fibers
The three kinds of the dietary fibers from purple ipomoea batatas were produced by acid, mesothermal temperature amylase and high temperature resistant amylase respectively. The expansibility, water holding capacity and cation exchange capacity of the dietary fibers were tested. The results showed that the expansibility and water holding capacity ascend with the rise of temperature and reach the peak at 100 ℃, the expansibility and water holding capacity of the IDF sample by mesothermal temperature amylase are better than the other samples. All three samples have a cation exchange capacity, the cation exchange capacity of the IDF sample by acid is better than the other samples.