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Dietary fiber the effect of particle size and ph on its measurement

, : Dietary fiber the effect of particle size and ph on its measurement. Journal of Food Science 42(2): 437-439

The effect of particle size, acid and alkali on the composition of processed and unprocessed wheat bran, purified corn pericarp and peanut hulls was studied. Van Soest's method for fiber analyses was used to measure hemicellulose, cellulose, lignin and cutin. Hemicellulose values for wheat samples ground through a 60-mesh screen of Wiley Mill were 20% lower than samples ground through a 20-mesh screen. Shaking red wheat bran for 24 h at C solubilized 17% of the hemicellulose at pH 11.5 and 9% at pH 2.2. Refluxing for 60 min reduced the hemicellulose content by 62% at pH 11.5 and by 52% at pH 2.2. Similar losses were observed for purified corn pericarp while little change was found for peanut hulls. Variation in sample particle size and exposing plant fiber to acid and alkali may change fiber composition as measured by the Van Soest procedure.


DOI: 10.1111/j.1365-2621.1977.tb01517.x

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