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<p>In this study, the effects of pectinase hydrolysis (PH), xylanase hydrolysis (XH), and their combination (PX) on the extraction of soluble dietary fiber (SDF) from sorghum husks were investigated. The results indicated that PX-SDF showed the highest extraction yield (5.57%) and exhibited a uniform and narrow particle size distribution. XH-SDF exhibited the best thermal stability, while PH-SDF had the smallest molecular weight. Moreover, PX pretreatment resulted in loose and porous microstructures, which were associated with improved water holding capacity, oil holding capacity, swelling capacity, glucose adsorption capacity, cholesterol adsorption capacity, and α-amylase inhibitory activity. All three modified SDFs also exhibited favorable elastic behaviors and antioxidant activities. However, it should be noted that this study is limited to laboratory-scale extraction and in vitro physicochemical/functional assays. Therefore, further studies are needed to evaluate their actual performance and safety in real food systems to highlight the potential of sorghum husk SDF as a functional food ingredient.</p> Graphical Abstract <p></p>

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Synergistic pectinase-xylanase valorization of sorghum husk to unlock the functional potential of soluble dietary fiber

  • 期刊论文

  • 发表日期：

    2026年8月1日

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  • Shiquan Qian,
  • Yanrui Chai,
  • Xin Zhang,
  • Qian Xie,
  • Mingyue Fu,
  • Yutong Li,
  • Caisheng Li,
  • Xiaona Liang

摘要

In this study, the effects of pectinase hydrolysis (PH), xylanase hydrolysis (XH), and their combination (PX) on the extraction of soluble dietary fiber (SDF) from sorghum husks were investigated. The results indicated that PX-SDF showed the highest extraction yield (5.57%) and exhibited a uniform and narrow particle size distribution. XH-SDF exhibited the best thermal stability, while PH-SDF had the smallest molecular weight. Moreover, PX pretreatment resulted in loose and porous microstructures, which were associated with improved water holding capacity, oil holding capacity, swelling capacity, glucose adsorption capacity, cholesterol adsorption capacity, and α-amylase inhibitory activity. All three modified SDFs also exhibited favorable elastic behaviors and antioxidant activities. However, it should be noted that this study is limited to laboratory-scale extraction and in vitro physicochemical/functional assays. Therefore, further studies are needed to evaluate their actual performance and safety in real food systems to highlight the potential of sorghum husk SDF as a functional food ingredient.

Graphical Abstract