The Effect of Enzymatic Hydrolysis and Microwave Treatment on the Properties of a Composite of Soluble and Insoluble Dietary Fibres

Introduction. Dietary fibre is crucial for gastrointestinal health, metabolic regulation, weight control, and the prevention of chronic diseases, as it nourishes the gut microbiota, lowers cholesterol and blood sugar levels, and improves digestion. Most people do not consume enough dietary fibre, making the enrichment of food products with it a highly relevant task. To obtain fortified products with desirable consumer qualities, it is important to develop methods for modifying the properties of dietary fibers from various sources and to create food systems based on them. One promising approach to enhancing the functional and technological properties of dietary fibres is their biotechnological modification. Enzymatic hydrolysis is considered an effective method for increasing the solubility and bioavailability of fibres through the partial breakdown of polysaccharide structures. The study of the influence of physical factors on the properties of enzymes is also of current interest.

Purpose. To study the influence of enzymatic hydrolysis in combination with microwave treatment on the functional and technological properties of composites of soluble and insoluble dietary fibrts for their subsequent use in meat product technology.

Materials and Methods. We studied fibrous composites based on Vitacel® WF 200 wheat fibre and Fibruline® Instant inulin. Enzymatic hydrolysis using the Celluclast® preparation, which possesses cellulolytic activity, was employed to modify the properties of the cellulose. Upon completion of hydrolysis, the system was subjected to heat treatment using two methods: microwave heating and heating in a water bath. The properties of composites with varying fibre-to-inulin ratios were investigated, as well as the effect of the inulin dissolution method on the properties of the composites. The functional-technological properties of the composites were evaluated based on the degree of swelling and water-holding capacity.

Results. It has been established that the complex modification of wheat fibre, based on enzymatic hydrolysis followed by microwave heating, is an effective approach to improving its functional-technological properties, as well as the properties of its composites with inulin, particularly the swelling degree and water-holding capacity. The study revealed that the method of preparing the inulin solution significantly affects the water-holding capacity of the composite. A 1:1 ratio of wheat fibre to inulin yields the best results for the properties under investigation.

Conclusions. The results obtained confirm the effectiveness of the developed approach in creating functional meat products and other food systems requiring enhanced water-holding capacity, textural stability, and nutritional value. The use of the proposed composites can be recommended for optimising technological processes and improving the quality of the finished product.

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