Characterisation of alkaline and enzymatic modified insoluble dietary fibre from Undaria pinnatifida

Summary Undaria pinnatifida insoluble dietary fibre (UIDF) was modified by alkali (NaOH solution) and complex enzyme (xylanase and cellulase) to improve the physicochemical properties. Scanning electron microscopy revealed that the surface structure after modification was rough and loose. The characteristic absorption peaks in Fourier transfer infrared spectrometry and X‐ray diffraction patterns showed that enzymes can further hydrolyse the UIDF than alkali mainly in amorphous region, and increased the soluble dietary fibre content to 16.31%. The alkaline and complex enzymatic modification both resulted in higher water retention capacity, water swelling capacity, oil absorption capacity, glucose adsorption capacity and the inhibition ability towards α‐amylase. The complex enzymatic modification exhibited better features in almost all properties, and the modification did not change the inhibiting mechanism on α‐amylase (non‐competitive type). Overall, both two modifications could effectively improve the properties of UIDF, which may promote its use in food applications.