To improve the physicochemical, functional, and antioxidant properties of dietary fiber from Rosa roxburghii Tratt fruit (RIDF), the effects of physical, chemical, and biological enzyme treatments were investigated. Three modification methods significantly reduced the particle sizes and increased the content of soluble fiber of RIDF. The crystallinity and thermal stability of RIDF fractions after modification were changed. Functional analyses showed that complex enzymatic hydrolysis effectively enhanced the water‐holding capacity, water‐swelling capacity, oil binding capacity (OBC), cation exchange capacity (CEC), glucose absorption capacity, nitrite ion absorption capacity, and cholesterol absorption capacity of native RIDF. Dynamic high‐pressure microfluidization remarkably improved the total phenol content and antioxidant abilities. Furthermore, carboxymethylation caused a significant increase in the OBC, glucose absorption capacity, and CEC of native RIDF. These results suggest that the modified RIDF, especially for complex enzymatic hydrolysis, can effectively improve the physical, chemical, and functional properties of the fiber.

中文翻译：

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经物理，化学和生物酶处理改性的罗莎罗莎果（Rosa roxburghii Tratt）水果的膳食纤维的理化，功能和抗氧化特性

改善Rosa roxburghii膳食纤维的理化，功能和抗氧化特性研究了Tratt水果（RIDF），物理，化学和生物酶处理的影响。三种改性方法可显着减小RIDF的粒径并增加可溶性纤维的含量。改性后RIDF馏分的结晶度和热稳定性发生了变化。功能分析表明，复杂的酶水解有效提高了天然RIDF的持水能力，水膨胀能力，油结合能力（OBC），阳离子交换能力（CEC），葡萄糖吸收能力，亚硝酸根离子吸收能力和胆固醇吸收能力。动态高压微流化显着提高了总酚含量和抗氧化能力。此外，羧甲基化导致OBC，葡萄糖吸收能力显着增加，以及本地RIDF的CEC。这些结果表明，改性的RIDF，特别是对于复杂的酶水解，可以有效地改善纤维的物理，化学和功能特性。