Abstract: This experiment studied about the effect of enzymatic treatment on the physicochemical properties of dietary fiber from tartary buckwheat bran, by observing the water holding capacity, swelling capacity, viscosity and microstructure. Results showed that the water holding capacity of the modified dietary fiber rose from 2.2161 g/g to 2.383 g/g and the dilatability rose from 2.333 mL/g to 4.667 mL/g; the proportion of soluble dietary fiber increased from 0.62% to 18.03% after modification, and 5.0 g/100 mL of soluble dietary fiber is non-Newtonian fluid, which has shear-thinning behavior; the microstructure of dietary fiber showed folded structure, and higher specific surface area, which is beneficial to hold water and expand.

Key words: enzymatic extraction method, modification, tartary buckwheat bran, dietary fiber