Physicochemical properties and bioactive function of Japanese grape (Hovenia dulcis) pomace insoluble dietary fibre modified by ball milling and complex enzyme treatment

Summary The study investigated the effects of ball milling and enzymolysis on the structural characteristics, physicochemical properties and bioactive function of Hovenia dulcis pomace insoluble dietary fibre (HIDF). Ball milling and enzymolysis effectively decreased the particle size and zeta potential of HIDF. The swelling power (SP), water solubility index (WSI) and apparent viscosity of HIDF were effectively enhanced ( P < 0.05) after ball milling and enzymolysis. Scanning electron microscopy detection showed that the surface and internal structures of HIDF were destructed by the modified treatment. Ball milling and enzymolysis treatment disrupted the intermolecular hydrogen bonds and crystalline structure of HIDF per Fourier transform infrared spectroscopy (FTIR) and X‐ray diffraction (XRD) analysis. Furthermore, the inhibition rate of HIDF on α‐glucosidase and α‐amylase was significantly increased by modification. All HIDF significantly improved the lipid metabolism of hyperlipidemic mice, with the modified IDF providing a stronger effect.